Yesterday, EL helped me make our own version of a chicken pot pie (the biggest difference is the use of stuffing instead of a crust). It is easy and tasty, and is the perfect dish to welcome the cooler Fall weather.
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The 4 main ingredients: Cubed stuffing, chicken gravy, mixed vegetables, and cooked de-boned chicken. Cooking the chicken should be done ahead of time. I boiled a whole chicken with the skin removed. I let it simmer on low for an hour, then kept it sitting in the hot broth for another hour. I added some spices to the broth while the chicken was cooking, but you can leave those out if you want. I like to use onion powder, garlic powder, salt, and basil. I don't measure, I just sprinkle it in. When the chicken was done, I poured the broth into an ice cream bucket to let it cool and save for later. Then, when the chicken was cool enough, I removed it from the bone. It was so tender, it basically fell off the bone. That's how you know it is done. | |
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When its time to assemble the casserole, put 4 cups of cooked chicken into a 9x13 dish, and mix it up with a bag of frozen, mixed vegetables. I used a 12 oz. bag this time, but have used a 16 oz. bag in the past. |
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EL is helping me prepare the gravy. You can use already prepared gravy, or a homemade version, but I like to use 3 packages of McCormick low sodium chicken gravy mix. (It makes about 3 cups of gravy.) |
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Follow the directions on the package and stir until thickened. |
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Pour the chicken gravy over the chicken/vegetable mix. |
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Prepare the stuffing. I use a 12 oz. bag of Pepperidge Farm cubed stuffing. Add 2 cups of chicken broth or water to it and stir until moistened. |
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Spoon the stuffing on top of the chicken. |
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This is what it looked like before putting it in the oven. |
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When it comes out of the oven, it is a nice golden brown. |
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Just look at those perfect fall colors all mixed together in a warm, yummy dish! Add a bowl of applesauce as a side dish, or some other Fall fruit, to complete your meal. |
CHICKEN STUFFING PIE
1 12-oz. bag Pepperidge Farm cubed stuffing
3 pkgs. McCormick Chicken Gravy Mix
1 12-oz. bag frozen mixed vegetables
4 cups cooked, de-boned chicken
Put chicken and vegetables in a 9x13 casserole dish. Prepare gravy and pour over top. Prepare stuffing with 2 cups broth or water and spoon over top. Bake 40 minutes at 350 degrees F (or until golden and bubbly).
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