CHICKEN POT PIE CRUSTLESS RECIPES

Steps:

• Preheat oven to 350°F.
• Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
• Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
• In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
• Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
• Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

Steps:

• Bring a large pot of salted water to a boil
• Add the chicken breasts and reduce heat to the lowest setting
• Cook 30 minutes, then remove the chicken and let cool
• Shred or chop the chicken into bite-sized pieces
• Preheat oven to 400°F
• For the pie filling, in a large skillet, melt the butter over medium-high heat
• Add onion, carrots, and celery, and cook, stirring occasionally, until onions are translucent and carrots and celery have softened
• Season with 1 ½ teaspoons salt and ½ teaspoon pepper
• Sprinkle in the flour and stir for a minute or two
• Add the chicken stock and milk and bring the mixture to a boil
• Once it begins to thicken, about 5 minutes, stir in the peas, green beans and shredded chicken breast
• Transfer to an 8-inch square baking dish
• For the crumble, in a small skillet, melt the butter over medium heat
• Add garlic and thyme and cook until fragrant, 1 to 2 minutes
• Remove from heat and stir in the crackers, salt and pepper
• Let cool slightly and then add the cheese and toss
• Sprinkle the crumble on top of the pie filling
• Bake until bubbly and brown, about 40 minutes