Ingredients:

  • 1 tbsp (15 ml) Olive Oil
  • 10 tbsp (140 g) Unsalted Butter, divided
  • 1/4 cup (30 g) Plain/All-Purpose Flour
  • Salt & Freshly Ground Black Pepper, to taste
  • 1 medium Onion (about 1 cup / 150 g), finely diced
  • 2 stalks Celery (about 1 cup / 100 g), finely diced
  • 2 cloves Garlic, minced
  • 2 cups (475 ml) Low Sodium Chicken Stock (for sauce)
  • 1 cup (240 ml) Whole Milk (or Half-and-Half/Single Cream)
  • 4 cups (about 600 g) Cooked Chicken, shredded or diced
  • 1 cup (150 g) Frozen Peas and Carrots Mix (optional)
  • 1/2 tsp (2.5 ml) Dried Thyme
  • 1 tsp (5 ml) Dried Parsley
  • 6 cups (approx. 350 g) Stale Bread Cubes (1-inch cubes)
  • 1 1/2 tsp (7.5 ml) Dried Sage
  • 1/4 cup (60 ml) Chicken Stock (for stuffing, if needed)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Melt 2 tablespoons (30g) of butter and 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and celery. Cook until soft and translucent (about 5–7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Make the Roux: Melt the remaining 4 tablespoons (60g) of butter in the skillet with the cooked vegetables. Sprinkle in the flour and whisk constantly for 1–2 minutes until a smooth paste (roux) forms.
  4. Slowly pour in the cold chicken stock, whisking continuously to prevent lumps. Once smooth, slowly incorporate the milk/cream, whisking until the sauce begins to thicken slightly (about 3–4 minutes).
  5. Remove from heat. Stir in the thyme, parsley, salt, and pepper. The sauce should be thick enough to coat the back of a spoon.
  6. Stir the shredded chicken and the frozen peas/carrots (if using) into the creamy sauce. Taste and adjust seasoning as needed.
  7. Pour the creamy chicken mixture into the prepared casserole dish, spreading it evenly.
  8. Prepare the Stuffing: Melt the remaining 4 tablespoons (60g) of butter. Place the bread cubes in a large mixing bowl. Pour the melted butter over the bread cubes. Add the dried sage, salt, and pepper. Toss gently until the bread is evenly coated.
  9. Moisten (If Needed): If the bread cubes seem very dry, drizzle the 1/4 cup of chicken stock over the mixture and toss briefly. Scatter the seasoned stuffing mixture evenly over the creamy chicken filling.
  10. Bake for 30–35 minutes, or until the filling is piping hot and bubbling around the edges, and the stuffing topping is deep golden brown and crispy.
  11. Remove from the oven and let it stand for 5–10 minutes before serving. This allows the sauce to set up slightly.