I had some leftover chicken that I needed to use up today and so I decided to make a tasty stuffing pie for our tea tonight. This is a delicious casserole/bake, that goes together lickety split and always goes down a real treat. We especially love it with creamed peas and carrots ladled over top. SUUUUUUUUUUUUM Good!! (Yes I know, bad spelling. Its called literary license.)
We love chicken. We love stuffing. We love pie. We hate waste. Call this the best of all worlds.
All of them together are, well . . . quite exceptionally extraordinarily good!
There is no crust. The stuffing is the crust. You can use stuffing crumbs, dry bread crumbs, crushed croutons . . . whatever.
It may not look like much . . . but trust me when I say, looks are very deceiving here. This is fabulous.
Especially when you top if with some creamed peas and carrots. This was just like a pot pie, except a LOT easier.
Delicious. Purely and simply delicious.
*Chicken and Stuffing Pie*
This may not look like much, but this is absolutly delicious!
2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked chicken
Creamed peas and carrots (optional)
Melt the butter in a frying pan. Add the onion and celery. Saute without colouring until soft, stirring frequently. Set aside to cool.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.
Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. Stir in the chicken. Mix well. Spread this mixture into the buttered pie dish.
Bake for 30 to 35 minutes, until set and lightly browned.
Serve cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this.
*Creamed Peas and Carrots*
Delicous served over crackers, biscuits, toast, fish cakes or my tasty Chicken Stuffing Pie.
2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)
Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. Reduce the heat to low and allow to simmer for about five minutes. Season to taste with salt and pepper. Stir in the vegetables and heat through.