Chicken and Stuffing Pot Pie

Steps

1. Preheat the oven to 190°C and lightly grease the baking dish.
2. Melt the butter in the grill pan over medium heat. Add the thawed mirepoix and cook 6–7 minutes, stirring occasionally, until the onion is translucent and edges color slightly.
3. Sprinkle the flour over the mirepoix and stir for 1–2 minutes until it smells nutty and the raw flour taste is gone.
4. Whisk the bouillon water in gradually, scraping the pan to lift fond. Bring to a simmer and cook 2–3 minutes until it's a loose gravy. Season with black pepper.
5. Stir in the shredded chicken and frozen mixed vegetables; the veg can go in straight from frozen. Tip the filling into the baking dish.
6. Make the Stovetop per the box: bring the hot water and butter to a boil in the same pan, stir in the stuffing mix, cover and rest 5 minutes, then fluff. Spread the stuffing across the top of the filling — don't pack it down. Remove from heat — the grill pan is done.
7. Bake 20–25 minutes until the stuffing is golden and the gravy is bubbling at the edges. Rest 5 minutes before serving.