Stovetop Chicken Pot Pie

Instructions

1. Preheat oven to 400°F.
2. Season diced chicken with salt.
3. Heat oil in a large oven proof skillet over medium high flame. Add in seasoned chicken and cook until it is well browned. Transfer to a bowl.
4. Next add in onions, carrots, celery, and garlic to skillet and continue to cook stirring frequently.
5. Once vegetables are tender, add in Wondra flour and stir to coat. Then add in wine.
6. Allow liquid to come to a simmer and begin to thicken then add in 1 cup of chicken stock and stir.
7. Return chicken to pan along with frozen peas. Reduce heat.
8. Combine remaining cup of chicken stock with stuffing mix and mix to combine. Sprinkle stuffing mixture over top of skillet. Place skillet in oven and cook for 10 minutes or until stuffing begins to crisp.
9. Remove from oven and serve.
10. Cook's note: if you do not have an oven safe skillet, you can transfer the pot pie mixture to a baking dish before topping with stuffing and baking.