This recipe is from a quilting friend, Jean Ricker, with a few additions from me. This is a casserole version of Chicken Pot Pie without all the liquid and a tasty stuffing topping instead of pie crust. Easy and delicious.
Easy Chicken Pie
Ingredients
Pre-cooked chicken (I use leftovers, about 2 large breast or 2 cans of chicken)
2/3 cup frozen peas
2 carrots grated or chopped
1 can Cream of Mushroom soup (or Cream of Chicken)
1/2 cup sour cream
3 tablespoons of milk
1/4 cup each onions and green peppers, chopped fine
Olive oil
1 package chicken Stove Top stuffing mix, prepared according to the package directions
NOTE: The stuffing has enough seasoning that you should not need to add any other seasonings for flavor.
1) Preheat oven 350 degrees.
2) Spread bite size pieces of chicken over the bottom of a 9x13 baking dish.
3) In a sauce pan, heat olive oil and saute onions and peppers until translucent. Add in peas and carrots and cook until tender. Pour over chicken pieces.
4) In a small bowl, mix the can of cream soup, the sour cream, and the milk. (Add more milk if necessary to make it pourable) Pour this mixture over the chicken and vegetables.
5) Crumble the prepared stuffing over the top of the casserole.
6) Bake at 350 degrees about 45 minutes until golden brown.
This recipe can be frozen in individual snack size containers (9.5 oz) and defrosted in the microwave for 4 minutes. Then heat. Can be thawed in refrigerator 8 hours.
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