Easy Leftover Chicken Casserole with Stuffing

Note: If you don't have leftover stuffing, make our Stuffing Recipe.

In a large high sided skillet or pot melt the butter over medium-high heat. When melted, turn to medium heat and add the onion and celery (if using uncooked carrots and/or 1 cup other fresh vegetables, add them at this point too). Cook for 6-8 minutes, stirring occasionally, until softened and slightly browned.

Add in the minced garlic, dried thyme, dried rosemary, salt, ground nutmeg and pepper and cook for 1-2 minutes, until fragrant.

Add flour and stir to coat the vegetables. Add the Better than Bouillon Turkey or Chicken Paste and Garlic Base, stir and then add the mustard and slowly pour in the water and whole milk, whisking until combined.

Increase the heat to high and bring to a boil, once boiling, turn to medium-low heat and keep at a simmer, stirring often, until thickened, about 6-10 minutes.

Once the sauce has thickened, turn the heat off and stir in the leftover carrots (if using) and other leftover vegetable of choice (if using) and shredded turkey or chicken.

Spoon the pot pie mixture into the prepared baking dish and top with dollops of cooked stuffing.

Bake for 25-30 minutes, until the filling is bubbly and the topping is golden brown. Let sit for 5-10 minutes before serving.