Family Size Chicken Pot Pie

This recipe is really geared towards using up leftover chicken. Whether you use rotisserie, baked or even fried with the skin removed, it's sure to taste delicious in this dish. With the use of leftover chicken and frozen vegetables it's a simple recipe, but can be made even more simple with pre-seasoned stuffing mix, like Stove Top.

For the crust and filling:

1 1/2 cups cubed cooked chicken

1 9" deep dish frozen pie shell

4 tbs butter, divided in half

1 tbs olive oil

1 celery stalk, chopped

1/4 cup yellow onion, chopped

1/4 cup matchstick carrots

1 cup frozen mixed vegetables

2 tsp poultry seasoning

1 tsp ground thyme

1 tsp dried tarragon leaves

fresh ground pepper

salt to taste

2 tbs flour

1 cup warm chicken stock

For the Stuffing:

4 cups of seasoned cubed stuffing, like Pepperidge Farms

1 Honey Crisp (or another sweet variety) apple, cored and cubed

1 stalk celery

1/2 cup chopped yellow onion

1/2 cup chopped parsley

3/4 cup cooked bulk maple sausage

2 tbs poultry seasoning

1/4 cup melted butter

1 cup apple cider or chicken stock

Preheat oven to 375°

Cook frozen pie shell for about 10 minutes in preheated oven, remove and set to side. In the meantime, heat a large pan, then add oil and 2tbs butter. When butter is melted add celery, onion and carrots and saute til soft. Add cubed chicken, frozen vegetables, seasonings, pepper and salt. Saute over medium heat until frozen vegetables are warmed through. Add remaining butter, when butter has melted sprinkle flour over mixture and stir in. Begin adding warm stock and cook until a gravy forms and mixture thickens. If more gravy is needed, add tablespoons of water until desired amount is reached. However, do not add to much or pie will become too runny. Set mix to the side.

To make the stuffing, combine all the stuffing ingredients in a large bow and let sit for a few minutes. Stuffing should feel moist, but not soggy. Add more liquid if needed.

Place chicken and vegetable mixture in pie crust,  filling to just below the top. Top with stuffing, slightly mounding. Bake in oven for about 20 minutes. raise temperature to 400° and bake until stuffing starts to brown. If crust edges begins to brown to quickly, cover edges with foil. Let cool about 5 minutes before serving.