So! You want to start by sprinkling a little stuffing mix in the bottom of each ramekin. It’s going in there dry, but it will absorb all the scrumptious cooking liquid that is about to happen.
Now you are going to stir together some boneless chicken that you have cut up into bite-sized pieces with some baby carrots, some frozen peas, a little chopped celery, some cream of chicken soup and a little sour cream. Divide it among the ramekins.
Last but not least, mix up some stuffing with a little hot chicken broth until it is nice and soft. Now top each ramekin with a generous mound of stuffing. Into the oven they go, and in about a half an hour, baby chicken and stuffing pot pies are born.
Give them about five minutes or so to cool down (and that is haaaaaaaaard!) and then dig in.
I highly recommend a spoon to get every drop and crumb you have coming to you.
I’ll be back soon with another way you can use those ramekins you invested in. It involves beef. And blue cheese. And you let me know if you have other ideas – I do have six ramekins just sitting around waiting to be filled with deliciousness!
- 1½ cups stuffing (I like the good old Stove Top variety!)
- 1 large uncooked boneless skinless chicken breast, cut into bite-sized pieces
- 1 stalk celery, sliced
- 1 cup baby carrots
- ½ cup frozen peas
- ½ cup cream of chicken soup
- ¼ cup sour cream
- ½ cup hot chicken broth
- Preheat oven to 400.
- Put ¼ cup dry stuffing in the bottom of each of two 10 ounce oven safe ramekins.
- Mix together chicken, veggies, cream of chicken soup and sour cream. Divide among ramekins.
- Mix remaining stuffing with hot broth and stir. After a minute or two, divide it in between the two ramekins, pressing it down lightly on the top.
- Place the two ramekins on a baking sheet and bake for 30 minutes. Cool for 5 minutes and serve.