Stuffing Chicken Pot Pies

By special request, I’m putting my stuffing chicken pot pie not-quite-recipe recipe out into the world to grow and flourish.

I’ve posted a chicken pot pie recipe before, but it was years ago and I’ve learned a lot since then. I never use a recipe now, and when I look back at my old one, all the amounts seem off. So here’s a fresh start and maybe a good dinner.

chicken pot pie stuffing

Chicken pot pies!

 

Ingredients

  • Butter
  • Flour
  • ½ a medium onion, diced small
  • One box (32oz) chicken broth
  • Poultry seasoning (or thyme & sage if that’s all you’ve got)
  • Frozen mixed veggies (peas/carrots/green beans)
  • 2 medium potatoes, diced small
  • Diced rotisserie chicken
  • Dry stuffing mix

How-To

Get a medium pot (one that holds 6 cups or so) and melt 2-3 tablespoons of butter to saute the diced onion until it’s soft. Sprinkle in some flour and whisk it into the butter to make a roux, and don’t worry if you add too much and get lumps – this dish can survive lumps. Add in the chicken broth a little at a time, whisking lumps to death as you go. Once you’ve got a nice smooth slurry, pour in the rest of the broth and add in a generous sprinkle of the poultry seasoning – it should smell like thanksgiving stuffing when you sniff your pot. Stir in as many frozen veggies you feel appropriate, lower the heat to simmer, and stir the pot every couple of minutes. After ten minutes, test them for doneness – when they seem right, add the chicken to the pot. Taste and add extra seasoning if it needs more. At this point you can just call this a stew or thick soup and go to town with a giant spoon, and nobody would judge you.

But you want pot pies! That’s why you’re here!

In that case, ladle the stew/soup mix into oven-safe dishes that’ll hold however much you want to eat. I use 16oz Corningware dishes, because I’m hungry. It’d probably work pretty well as a casserole, too, but I’ve never tried it that way. Whatever you choose, leave some space at the top. The stuffing needs to fit!

Get some stuffing ready. I use the kind that’s little crouton cubes in a bag, and I don’t bother with the directions. I just put about a cup of cubes in a bowl, and pour enough hot water over them to soften them up a bit. Scoop the stuffing on top of the dishes and press it in place gently. Put the dishes onto a baking sheet and pop them into the oven for about 10-15 minutes at 350, until they’re bubbling and the top of the stuffing has crisped up a little.

 

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