Val's Chicken Pot Pie

I'm all about using a rotisserie chicken which saves time and money. BUT buying a whole chicken, cooking it and making several recipes with the chicken saves a lot more money. And I seem to have a little more time than money so that's what I did!

The other day I got a huge chicken at Fry's for $.50/lb. I cooked it up making a batch of homemade chicken stock, a pot of chicken soup that was enough to send dinner over to the neighbor, chicken tacos, and a chicken pot pie. I definitely got my $3 out of that chicken!

For the chicken pot pie I used boxed stuffing but you could very easily make your own stuffing. However, I find that the boxed stuffing is super cheap and saves time. You could definitely use canned chicken or cook a chicken breast or two to get the chicken for this recipe. (Homemade stuffing recipe coming towards the end of the month.)

This recipe makes an 8'' square pan, but if you want a bigger batch just double.

Val's Chicken Pot Pie

Chicken Filling:

1 stalk celery, chopped

1/4 onion, chopped

3 large carrots, diced

2-3 garlic cloves, chopped or pressed

3/4 cup frozen peas

2 1/2 cups cooked chicken, cubed or shredded

1 can cream of chicken soup

1 c. sour cream

salt, pepper to taste

Stuffing Topping:

3/4 onion, chopped (the rest of the onion that you used for the chicken filling)

2 celery stalks, diced

1 apple, peeled and diced

4 Tb. butter or spread

2 boxes chicken or turkey stuffing

water called for in stuffing directions

1/2 cup apple juice

Directions:

Preheat oven to 350. In a large skillet saute carrots, celery, onions in cooking spray until they start to soften. Add in garlic & peas and cook another 2 minutes. Dump in chicken, soup and sour cream and season with salt and pepper. Put all the chicken mixture into an 8x8 inch casserole dish. Wipe out the skillet and melt the butter in the same skillet. Saute the apples, onions, and celery until soft. Add in the stuffing and the water & apple juice. Season with salt & pepper. Top the chicken filling with the stuffing and bake for 30 minutes.