Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Small Yellow Onion, diced finely
  • 2 Medium Carrots, diced finely
  • 2 stalks Celery, diced finely
  • 2 cloves Garlic, minced
  • 3 Tbsp All-Purpose Flour
  • 5 cups Low-Sodium Chicken Stock
  • 1/2 cup Double Cream (Heavy Cream)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme or Mixed Herbs
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 3 cups Cooked Chicken, shredded or diced (450 g)
  • 1 cup Frozen Peas, thawed (150 g)
  • 1/2 cup grated mature Cheddar cheese (optional)
  • 1 (6 oz) box Dry Stuffing Mix (Sage & Onion preferred)
  • 1 cup Hot Water or Chicken Stock
  • 1/4 cup Unsalted Butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Hydrate the Stuffing: In a medium bowl, combine the dry stuffing mix with 1 cup of hot liquid (water or stock) and the 1/4 cup melted butter. Stir gently until just combined—do not overwork it. Set aside.
  3. Sauté Aromatics: Melt the 2 Tbsp butter in a large saucepan over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables have softened slightly.
  4. Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the 3 Tbsp of flour over the vegetables and stir continuously for 1–2 minutes, creating a smooth paste (a quick roux) to cook out the raw flour taste.
  5. Build the Sauce: Slowly whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly, until thickened (it should easily coat the back of a spoon).
  6. Enrich the Sauce: Reduce the heat and stir in the double cream, Dijon mustard, and dried herbs. Season generously with salt and pepper.
  7. Combine the Filling: Remove the pan from the heat. Gently fold in the shredded cooked chicken, thawed peas, and the optional grated Cheddar cheese.
  8. Fill the Dish: Pour the creamy chicken mixture into the prepared casserole dish, spreading it into an even layer.
  9. Top with Stuffing: Gently crumble or spread the reserved prepared stuffing mixture evenly over the top of the filling, ensuring the entire surface is covered.
  10. Bake for 30–35 minutes. The filling should be bubbling hot around the edges, and the stuffing topping should be crisp and beautifully golden brown.
  11. Rest and Serve: Remove from the oven and allow the casserole to rest for 5–10 minutes before serving. This allows the sauce to settle and thicken to the perfect consistency.