Chicken Pot Pie Bake

This is my version of a pot pie. You can use the boxed stuffing mix if you prefer, but I chose to make my own, so I can control the salt and seasonings.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 4  cups  coarse  fresh breadcrumbs
• 1  teaspoon  garlic salt
• 2  teaspoons poultry seasoning
• 1  teaspoon rubbed sage
• 1⁄2 teaspoon salt
• 1  teaspoon pepper
• 2  eggs, beaten
• 1⁄2 cup  chicken stock
• 3  tablespoons  vegetable oil
• 1  tablespoon butter
• 2  large carrots, diced
• 1  small onion, chopped
• 2  stalks celery, diced
• 1⁄2 green pepper, chopped
• 1 1⁄2 cups  sliced mushrooms
• 2  garlic cloves, minced
• 2  large chicken breasts, cooked and cut into small cubes
• 3  tablespoons flour
• 2 1⁄2 cups milk, heated
• 1  teaspoon  maggie  seasoning
•  salt and pepper

Directions

1. In large bowl combine first 8 ingredients.
2. Set aside.
3. In large saute pan, heat oil and butter over medium heat.
4. add carrots/onion/celery/peppers.
5. cook until almost done, about 10 minute
6. add mushrooms and continue cooking another 5 minute.
7. add garlic and saute another 1 minute.
8. Season with salt and pepper to taste
9. Sprinkle flour over vegetable mixture
10. and cook another 2 minute.
11. pour heated milk into pan.
12. stir until combined.
13. bring to a boil and simmer until thickened.
14. add cubed chicken and Maggie seasoning along with salt and pepper to taste.
15. mix.
16. Prepare a 9x13 baking dish with non stick coating spray.
17. Pour mixture into dish.
18. evenly place stuffing over top.
19. Bake at 350 for 40 minute.