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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
3 T. butter
1 onion, chopped
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 1/2 c. chicken broth
1/2 c. white wine
1/2 c. heavy cream
1 c. frozen peas and carrots mix, thawed
4 c. cooked chicken meat, shredded
3 c. prepared stuffing
1 egg, beaten
Preheat oven to 475F.
In a large oven-safe skillet, melt butter over medium-high heat.
Cook onion and celery until soft, about 4 minutes.
Stir in flour and cook until lightly browned, about 1 minute.
Slowly whisk in broth, wine and cream; simmer until thickened.
Add peas and carrots mix and chicken; cook until heated through.
In a large bowl, combine stuffing and egg.
Spoon stuffing mixture lightly over filling, covering stew.
Bake at 475F for 12 minutes, or until stuffing is golden brown and crisp.
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CHICKEN PIE - STUFFING CRUST
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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
3 T. butter
1 onion, chopped
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 1/2 c. chicken broth
1/2 c. white wine
1/2 c. heavy cream
1 c. frozen peas and carrots mix, thawed
4 c. cooked chicken meat, shredded
3 c. prepared stuffing
1 egg, beaten
Preheat oven to 475F.
In a large oven-safe skillet, melt butter over medium-high heat.
Cook onion and celery until soft, about 4 minutes.
Stir in flour and cook until lightly browned, about 1 minute.
Slowly whisk in broth, wine and cream; simmer until thickened.
Add peas and carrots mix and chicken; cook until heated through.
In a large bowl, combine stuffing and egg.
Spoon stuffing mixture lightly over filling, covering stew.
Bake at 475F for 12 minutes, or until stuffing is golden brown and crisp.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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