This chicken pot pie filling is warm and hearty. Loaded with tender chicken, colorful veggies, and a creamy sauce, it’s perfect for a cozy meal.
I love how simple it is to make! Just a few steps and you’re ready to fill your pie crust. Plus, leftovers are great for lunch the next day—if there are any! 😄
Key Ingredients & Substitutions
Butter: Butter adds richness to the filling. If you’re looking for a lighter option, you can substitute it with olive oil or coconut oil.
Onion: A medium onion is perfect for flavor. If you don’t have one, shallots or green onions can work too! They provide a milder taste.
Garlic: Fresh garlic is best, but garlic powder can be used in a pinch—about 1/4 teaspoon is a good substitute.
Carrots and Celery: These are classic aromatics. Try using parsnips or bell peppers if you’re low on them. They add a nice touch!
Chicken: Use rotisserie chicken for convenience or any leftover cooked chicken you have. You can also use turkey for a Thanksgiving twist!
Milk or Cream: Whole milk makes the filling creamy, while heavy cream adds richness. For a dairy-free version, almond milk or coconut milk can work well, but the taste will differ a bit.
How Do I Create a Smooth and Creamy Filling?
The key to a great filling is making a smooth, lump-free sauce. Here’s how to do it:
- Start by creating a roux: After cooking your veggies, sprinkle flour over them. Stir for about 2 minutes to cook off any raw flour taste.
- When adding liquid, do it slowly! Whisk continuously to combine the flour with the broth and milk. This keeps it smooth.
- Simmer over medium heat—this is where it will thicken. If it gets too thick, just whisk in a little more chicken broth or milk.
Following these steps will give you a creamy base that’s perfect for your chicken pot pie. Enjoy making this comforting dish!
Easy Homemade Chicken Pot Pie Filling Recipe
Ingredients:
- 3 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked chicken, shredded or diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- 1/4 teaspoon dried rosemary (optional)
How Much Time Will You Need?
This delicious chicken pot pie filling requires about 15-20 minutes to prepare. It’s a quick process to sauté the veggies and create the creamy sauce, making it perfect for a cozy night at home!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large skillet or saucepan over medium heat. Once the butter is melted, add the diced onion, carrots, and celery. Cook these veggies for about 5-7 minutes, stirring occasionally until they are tender and fragrant. This base is what makes the filling flavorful!
2. Add the Garlic:
After the vegetables have softened, stir in the minced garlic. Cook for another minute until you can smell the lovely garlic aroma filling your kitchen.
3. Make the Roux:
Sprinkle the flour over your sautéed vegetables. Stir continuously for about 2 minutes to cook the flour a bit; this will help thicken your filling and avoid any raw flour taste.
4. Whisk in the Liquids:
Now it’s time to add the chicken broth and milk. Do this slowly while whisking constantly to keep your mixture smooth. This is the key to a creamy filling without any lumps!
5. Simmer and Thicken:
Bring your mixture to a simmer over medium heat. Let it cook for about 5 minutes, and you’ll notice it starting to thicken beautifully.
6. Stir in the Chicken and Peas:
Once thickened, add in the shredded or diced chicken and frozen peas. Sprinkle in the salt, pepper, and any dried herbs you’re using. Cook for another 2-3 minutes until heated through. Taste and adjust the seasoning if needed!
7. Final Touches:
Turn off the heat and let your filling cool slightly. You can use this right away to fill your pie crust, or let it cool completely and store it in the fridge for up to 3 days.
This filling pairs perfectly with a flaky pie crust and makes for a comforting, delicious chicken pot pie. Enjoy your masterpiece!
FAQ for Easy Homemade Chicken Pot Pie Filling
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! Fresh vegetables can enhance the flavor and texture. Just be sure to cook them until tender, which may require a few extra minutes compared to frozen ones.
What Can I Substitute for Chicken?
For a different protein option, you can use cooked turkey or even diced tofu for a vegetarian version. If using tofu, make sure to press it to remove excess moisture before cooking.
How Long Can I Store Leftovers?
Leftover filling can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months—just let it cool completely before transferring to a freezer-safe container.
Can I Make This Filling Vegan?
Yes, you can make a vegan version by substituting the butter with olive oil or vegan butter, using vegetable broth instead of chicken broth, and opting for a plant-based milk. Instead of chicken, try chickpeas or lentils for protein!
