CHICKEN POT PIE BAKE

Chicken Pot Pie Bake image

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.

Provided by Lori Mama

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 21

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

Steps:

In large bowl combine first 8 ingredients.
Set aside.
In large saute pan, heat oil and butter over medium heat.
add carrots/onion/celery/peppers.
cook until almost done, about 10 minute
add mushrooms and continue cooking another 5 minute.
add garlic and saute another 1 minute.
Season with salt and pepper to taste
Sprinkle flour over vegetable mixture
and cook another 2 minute.
pour heated milk into pan.
stir until combined.
bring to a boil and simmer until thickened.
add cubed chicken and Maggie seasoning along with salt and pepper to taste.
mix.
Prepare a 9x13 baking dish with non stick coating spray.
Pour mixture into dish.
evenly place stuffing over top.
Bake at 350 for 40 minute.

*** Explore more Chicken Pot Pie Bake Recipes »

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