🍽️ FittestMe.aiFoodsNutrients

Quick Chicken Pot Pie Filling Recipe

American · Main course · 25 min total

A creamy, savory chicken and vegetable filling that's perfect for a quick pot pie or served over biscuits. Ready in under 30 minutes using rotisserie chicken.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked shredded chicken (from rotisserie chicken)
• 1 cup frozen peas
• 1/4 cup heavy cream (optional)

Instructions

1. In a large skillet or saucepan, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Sprinkle flour over vegetables and stir constantly for 1 minute.
3. Gradually whisk in chicken broth and milk, stirring until smooth. Add thyme, salt, and pepper.
4. Bring to a simmer, stirring often, until thickened, about 3-4 minutes.
5. Stir in shredded chicken and frozen peas; cook until heated through, about 2 minutes.
6. If using, stir in heavy cream for extra richness. Adjust seasoning to taste.

Tips

• For a pot pie, pour filling into a pie dish, top with puff pastry or pie crust, and bake at 400°F until golden.
• Serve over mashed potatoes, rice, or with crusty bread.
• Leftovers can be refrigerated for up to 3 days.

More about Quick Chicken Pot Pie Filling →

AI estimate may be inaccurate · Terms