Chicken Pot Pie with Stuffing on Top

Steps

1. 1

   Season the cubed chicken with oil, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper.

2. 2

   Cook the seasoned chicken in a large oven-safe skillet until done. Remove it from the skillet and set aside.

3. 3

   Add oil and 1 tablespoon of the divided butter to the skillet. Add the diced onion and sliced celery, and sauté for 6–8 minutes.

   Start 8-minute timer
4. 4

   Add the minced garlic and cook for 30 seconds.

   Start 30-second timer
5. 5

   Remove two-thirds of the vegetables from the skillet and set them aside.

6. 6

   Add the remaining 4 tablespoons of divided butter and 2 cups of chicken broth to the vegetables left in the skillet. Simmer, then transfer this buttery broth to a heat-safe cup.

7. 7

   Melt 2 tablespoons butter in the skillet. Return the reserved vegetables to the skillet.

8. 8

   Stir in the flour and cook for 1 minute.

   Start 1-minute timer
9. 9

   Gradually whisk in 2 cups chicken broth and the heavy cream.

10. 10

    Add the garlic powder, onion powder, poultry seasoning, salt, black pepper, and thyme leaves. Simmer until slightly thickened.

11. 11

    Stir in the frozen peas and carrots and the cooked chicken.

12. 12

    Pour the reserved buttery broth over the stuffing mix. Toss gently and let it absorb for a few minutes.

13. 13

    Spread the stuffing evenly over the chicken filling in the skillet.

14. 14

    Bake uncovered at 375°F (190 °C) (190°C (375 °F)) for 20–30 minutes, until the topping is golden and crispy and the filling is bubbling.

    Start 30-minute timer
15. 15

    Serve; the source suggests creamy mashed potatoes as an accompaniment.