Description
A comforting, one-dish casserole that captures classic chicken pot pie flavor using a savory stuffing topping instead of pastry.
Ingredients
Scale
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 6 cups 1/2-inch cubed bread (sourdough, French or Italian bread)
- 1 ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 ¼ teaspoon no-salt added poultry seasoning
- 1 medium yellow onion, small diced
- 1 cup small diced celery
- 1 cup small diced carrot
- 3 tablespoons all-purpose flour
- 2 ¼ cups reduced sodium chicken stock, divided
- ¼ cup half-and-half
- 1 cup frozen-defrosted peas
- 4 cups shredded or chopped cooked chicken
Instructions
- Heat your oven to 350F. Heat a large skillet over medium low heat.
- Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Add the bread cubes, sprinkle with ¼ teaspoon salt and ¼ teaspoon poultry seasoning. Cook until lightly browned on all sides, about 3-5 minutes, stirring frequently. Set the bread cubes aside.
- To the same pan, add 1 tablespoon butter and 1 tablespoon olive oil. Turn the heat to medium. Add the onion, celery, carrot, ½ teaspoon salt, pepper, and 1 teaspoon poultry seasoning. Cook until just softened, about 3-5 minutes, stirring occasionally.
- Sprinkle the vegetables with flour and cook for 1 minute, stirring constantly.
- Add 2 cups of chicken stock, turn the heat to high, and bring to a rapid boil for 1 minute, stirring constantly.
- Turn off the heat and add the half-and-half, peas, and 1 teaspoon salt, stirring to combine.
- Prepare a 9×13 ceramic baking dish with oil or cooking spray. Add the cooked chicken, then pour the vegetable mixture over the chicken, stirring until well combined. Smooth the top.
- Cover the mixture evenly with the prepared bread cubes. Pour the remaining ¼ cup chicken stock over the bread cubes.
- Cover the dish tightly with foil. Bake for 30 minutes, or until bubbling around the edges.
- Uncover and bake for an additional 5 minutes, or until the bread cubes are golden brown.
- Allow the casserole to set for 5-10 minutes before serving.
Notes
- Aim for bread pieces that are about ½ inch by ½ inch when cubing.
- If you cube the bread yourself, you need about 10-oz, which makes about 6-7 cups.
- You want enough bread cubes to cover the top evenly.
- For a lighter version, swap the half-and-half for whole milk or an unsweetened, unflavored dairy-free creamer.
- Using pre-cooked rotisserie chicken simplifies this recipe.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: Chicken Pot Pie Casserole, Stuffing Casserole, Easy Chicken Casserole, Chicken Breast Dinner, Comfort Food Casserole, Quick Chicken Dinner