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Chicken Pot Pie Filling Recipe

American · Main course · 45 min total

A rich and creamy chicken pot pie filling packed with tender chicken, vegetables, and a savory herb sauce. Perfect for topping with puff pastry or pie crust.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Instructions

1. Melt butter in a large skillet over medium heat. Add onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until vegetables are softened, about 8 minutes.
2. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
3. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring frequently, until thickened, about 3-5 minutes.
4. Stir in chicken, peas, thyme, and rosemary. Cook for 2-3 minutes until heated through. Adjust seasoning to taste.
5. Use immediately as pie filling, or let cool and store in the refrigerator for up to 3 days.

Tips

• For a richer filling, use half-and-half instead of milk.
• To make a complete pot pie, pour filling into a pie dish, top with pie crust or puff pastry, and bake at 400°F for 20-25 minutes until golden.
• Filling can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.

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