Ingredients:

  • 4 Tablespoons (60 g) unsalted butter, for filling base
  • 1 medium yellow onion, finely diced
  • 2 large celery stalks, finely diced
  • 4 Tablespoons (60 g) all-purpose flour
  • 2 cups (475 ml) low-sodium chicken stock, warm
  • 1 cup (240 ml) whole milk
  • 4 cups (600 g) cooked shredded chicken
  • 1 cup (150 g) frozen peas
  • 1 teaspoon dried thyme
  • 2 Tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste
  • 6 ounces (170 g) boxed stuffing mix (Sage & Onion flavour)
  • 4 Tablespoons (60 g) unsalted butter, melted, for topping
  • 1/2 cup (120 ml) hot chicken stock, for topping

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Finely dice the onion and celery, and shred the cooked chicken.
  2. Sauté Aromatics: Melt 4 tablespoons of butter in a large pan over medium heat. Add the diced onion and celery. Cook until softened and translucent, about 5–7 minutes.
  3. Make the Roux: Whisk in the 4 tablespoons of flour. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
  4. Create the Sauce: Slowly whisk in the warm chicken stock until the mixture is smooth and thickened. Then, gradually whisk in the whole milk. Bring the sauce to a gentle simmer, stirring frequently, until it is thick enough to coat the back of a spoon (about 3–4 minutes).
  5. Flavour and Combine: Remove the pan from the heat. Stir in the shredded chicken, frozen peas, dried thyme, and fresh parsley. Taste and season aggressively with salt and pepper.
  6. Prepare the Stuffing Topping: In a separate medium bowl, combine the stuffing mix, the remaining 4 tablespoons of melted butter, and hot chicken stock. Toss gently until the mixture is just moistened and crumbly. Be careful not to overmix.
  7. Assemble and Bake: Pour the creamy chicken mixture into the prepared casserole dish. Distribute the prepared stuffing mixture evenly over the chicken filling, patting it down lightly.
  8. Bake for 30–35 minutes, or until the filling is bubbling hot and the stuffing topping is deep golden brown and crispy.
  9. Rest the casserole for 5–10 minutes before serving to allow the sauce to set.