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Pot Pie Filling Recipe

American · Main course · 45 min total

A rich, creamy chicken and vegetable filling perfect for topping with flaky pie crust or puff pastry. This versatile recipe makes enough for one 9-inch pot pie.

Ingredients

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

Instructions

1. In a large saucepan or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
2. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
3. Slowly whisk in chicken broth and milk, scraping up any browned bits. Bring to a simmer, then reduce heat to medium-low and cook, stirring often, until thickened, about 5 minutes.
4. Stir in cooked chicken, frozen peas, thyme, and sage. Cook until heated through, about 2 minutes. Taste and adjust seasoning if needed.
5. Use immediately as pot pie filling, or let cool and refrigerate for up to 3 days.

Tips

• For a vegetarian version, substitute vegetable broth and use a mix of mushrooms and potatoes instead of chicken.
• To make ahead, prepare filling and cool completely. Store in an airtight container in the refrigerator for up to 3 days.
• If filling is too thick, thin with a little extra broth or milk before using.

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