Chicken Pot Pie Casserole
Servings: 6
Ingredients
for the chicken stock
- 2 chicken breasts and 4 chicken legs
- 12 cups water
for the chicken pot-pie casserole
- 4 tablespoons unsalted butter
- 5 tablespoons flour
- 3 tablespoons onion, diced
- 2 tablespoons celery, diced
- 1 cup carrots, diced
- 1 1/2 cups whole milk, warmed
- 4 cups homemade chicken stock, 3 cups with mixture, 1 cup on top
- 2 1/4 teaspoons kosher salt
- 2 cups potatoes, peeled and cut into bite-sized pieces
- 1/2 cup frozen peas
- 12 ounces sour cream
- 2-3 cups cooked chicken, from the chicken breasts from the stock
- 1 bag instant cornbread stuffing
- 1/2 cup unsalted butter, melted
Instructions
for the chicken stock
- Place the chicken and water into a large stock pot. Bring to a boil. 25-30 minutes after boiling, remove the breasts and continue to cook the chicken legs. Remove the meat from the bone and cover with foil. Place the bone and skin back into the pan. Simmer for another 30 minutes, or until there is approximately 5 cups of stock in the pan.
- Strain the chicken pieces from the stock and set the stock aside for the casserole.
for the chicken pot-pie casserole
- Heat the oven to 375 degrees F.
- Place 4 tablespoons of butter into a large saucepan. Melt over medium heat. Once melted add the flour. Whisk and cook until golden, about 3-4 minutes. Add the onion, celery and carrots. Cook until fragrant and softened, about 2-3 minutes.
- Slowly whisk in the 3 cups chicken stock and 1 cup whole milk. Whisk until most of the flour clumps are broken up. Bring to a boil. Add the salt and potatoes. Lower the heat and bring to a simmer. Cook until the potatoes are al dente and the sauce is thickened, about 15 minutes. Stir occasionally to prevent the sauce from sticking to the pan.
- Add the peas and sour cream to the mixture. Stir well to incorporate and heat through. Remove from the cooktop and stir in the cut chicken. Pour the ingredients into a large baking pan. Evenly top with instant stuffing (you may not have to use the whole bag), 1 cup chicken stock and melted butter. Bake for 30-35 minutes or until the top is golden brown.
- Remove from the oven and let cool for 10 minutes. Serve warm.
Notes
This recipe can also be made with store-bought rotisserie chicken and store-bought chicken stock. If you use store-bought chicken stock, be sure to use reduced sodium and reduce the amount of salt used in the recipe to 1 1/4 teaspoons. Then salt to taste before baking.
