This is a comfort food that warms the tummy and can be great to use up leftovers. The ingredients below are if you are starting with no leftovers but I have done this after Thanksgiving to use up turkey and stuffing. As written is it more to use what you might already have in your pantry. This recipe makes two pies and we usually freeze one or invite a guest or two.
2 T olive oil
3 boneless skinless chicken breasts
1 medium yellow onion medium dice
2 cloves garlic fine dice
1 large carrot fine dice
2 celery stalks fine dice
½ t Salt
¼ t cracked pepper
¼ c Cooking Sherry
1 ½ t dry sage
4 cups chicken stock
1 cup frozen peas or green beans
1 cup frozen corn
2 heaping T of corn starch
4 T milk
4 premade pie crusts
1 pkg of low sodium stove top stuffing
1 beaten egg
Over medium high heat sear chicken breasts in the olive oil. About 5 minutes on each side so they are nice and brown. Remove chicken and set aside, they are not done. Add the onion to remaining olive oil and turn heat to medium low. Slowly sweat the onions for about 5-7 minutes. Add garlic and carrot and celery. Cook slowly to soften and release flavor, about 10 more minutes. Turn heat up to medium high and add sherry and salt and pepper and sage. Cook off alcohol. Return chicken to the pan and add chicken stock. Cover pan and simmer for about an hour.
Preheat oven to 400 degrees.
Place bottom pie crust into 2 pie pans and precook for about 7 minutes.
Add frozen veggies to the chicken mixture.
Prepare stuffing mix per box instructions.
Turn heat on chicken down to low and simmer content as you remove chicken breast. Shred chicken breast and return to pan. Put milk and corn starch in a small plastic container with a top and shake well. Turn heat to medium high and add corn starch mixture. Stir and watch thicken. Salt and pepper to taste, leave pan on low heat.
Spoon stuffing into bottoms of both pie shells. Fill with the chicken mixture. Place top crust on each, crimp edges and cut steam slits. Baste the top with beaten egg.
Bake for 25 minutes.
