Chicken and Stuffing Pot Pies

Chicken Stuffing Pot Pies use 4 (12oz) ramekins Ingredients: 1 box stuffing mix any flavor (prepare according to directions on the box) 2 tablespoons butter 1/3 cup white onion, diced 1/2 cup celery, diced 1/2 cup carrots, diced (optional) 1 can cream of chicken soup (we tried the herb soup for this recipe) 1/3 cup sour cream 1/2 cup milk 2 cup chicken, fully cooked and chopped 3/4 cup Colby cheese, shredded salt and pepper to taste Directions: Preheat the oven to 350° In a large skillet, melt butter and saute the onions, celery, and carrots until tender. Salt and pepper to taste. Stir in the soup, sour cream, and milk. Heat thoroughly. Gently fold in the chicken. Transfer the mixture to the ramekins and sprinkle each with cheese. Prepare stuffing according to directions on the box. Scoop equal amounts of stuffing into the ramekins and gently pat them down. Cover each with foil and bake for 20-25 minutes.

Stuffing

¼ C Butter or Margarine
½ C Chicken Broth
2  celery sticks, chopped
1  medium onion, chopped
15 slices of soft *white bread (9 cups)
1  t salt
¼ t pepper
½ t sage


In a large skillet, saute the butter and veggies.
(about 8 minutes)
Add broth and bring to a boil. Remove from heat.
Stir in all other ingredients. 


Grease a 9x13 casserole dish.
Pour stuffing into dish and push down with a wooden spoon.


Bake at 350° for 40 minutes.


*Use any soft bread, you can mix and match, cornbread, wheat, sourdough, etc.


Hint: If you need more moisture you can add more broth in the beginning or during baking.


If you prefer it in the bird - Stuff a 10-12 pound bird.