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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is my version of a pot pie. You can use the boxed stuffing mix if you prefer, but I chose to make my own, so I can control the salt and seasonings. Ingredients:
4 cups coarse fresh breadcrumbs |
1 teaspoon garlic salt |
2 teaspoons poultry seasoning |
1 teaspoon rubbed sage |
1/2 teaspoon salt |
1 teaspoon pepper |
2 eggs, beaten |
1/2 cup chicken stock |
3 tablespoons vegetable oil |
1 tablespoon butter |
2 large carrots, diced |
1 small onion, chopped |
2 stalks celery, diced |
1/2 green pepper, chopped |
1 1/2 cups sliced mushrooms |
2 garlic cloves, minced |
2 large chicken breasts, cooked and cut into small cubes |
3 tablespoons flour |
2 1/2 cups milk, heated |
1 teaspoon maggie seasoning |
salt and pepper |
Directions:
1. In large bowl combine first 8 ingredients.
2. Set aside.
3. In large saute pan, heat oil and butter over medium heat.
4. add carrots/onion/celery/peppers.
5. cook until almost done, about 10 minute
6. add mushrooms and continue cooking another 5 minute.
7. add garlic and saute another 1 minute.
8. Season with salt and pepper to taste
9. Sprinkle flour over vegetable mixture
10. and cook another 2 minute.
11. pour heated milk into pan.
12. stir until combined.
13. bring to a boil and simmer until thickened.
14. add cubed chicken and Maggie seasoning along with salt and pepper to taste.
15. mix.
16. Prepare a 9x13 baking dish with non stick coating spray.
17. Pour mixture into dish.
18. evenly place stuffing over top.
19. Bake at 350 for 40 minute.
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