If there’s one recipe that brings back a flood of childhood memories for me, it’s the classic Chicken Pot Pie. Just thinking about that creamy, savory filling encased in a flaky pastry shell instantly transports me back to my grandmother’s kitchen, where the aroma of cooking would wrap around me like the warmest hug. I want to share a piece of that nostalgia with you through my cherished recipe for Chicken Pot Pie Filling.
Table of Contents
How to make Chicken Pot Pie Filling
Chicken pot pie filling is a creamy, savory mixture of cooked chicken, vegetables, and a thickened sauce.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and diced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk (or half-and-half for a richer filling)
- 3 cups cooked chicken, shredded (rotisserie chicken works great for convenience and flavor)
- 1/2 cup frozen peas (no need to thaw)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and ground black pepper to taste
- A pinch of garlic powder or nutmeg for an added depth of flavor (optional)
Instructions:
- Prep the Base: Melt the unsalted butter in a large skillet or saucepan over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 5-7 minutes.
- Make the Roux: Sprinkle the all-purpose flour over the softened vegetables, stirring to combine. Cook for an additional 2 minutes to remove the raw flour taste, creating the base for our thickening agent, known as a roux.
- Add Liquids: Slowly whisk in the chicken broth, ensuring that the mixture remains smooth and free of lumps. Follow with the whole milk (or half-and-half), continuing to whisk as the mixture comes together. Allow the sauce to simmer gently, stirring frequently until it thickens, about 5 minutes.
- Combine Chicken and Veggies: Add the shredded chicken, frozen peas, and thyme to the sauce. Stir to combine. Season with salt, black pepper, and a pinch of garlic powder or nutmeg if using. Cook for a few more minutes, just until everything is heated through and the peas are tender.
- Adjust Seasonings: Taste your filling and adjust the seasonings as necessary. Remember, this is the heart of your pot pie, so it should be flavorful and well-seasoned.
- Prep for Baking: Pour the filling into your prepared pie crust, whether homemade or store-bought. If opting for a double crust, make sure to add the top layer and vent it by making slits to allow steam to escape.
Tips for the Perfect Chicken Pot Pie Filling:
- For the Chicken: While I prefer the convenience and flavor of rotisserie chicken, you can also poach or bake chicken breasts until tender and shred them for your filling.
- Creaminess: For an even richer filling, consider using half-and-half or a mix of cream and milk. If necessary, adjust the thickness by playing with the flour and liquid ratios.
- Vegetables: Feel free to customize the vegetables based on what you have on hand or your personal preferences. Leeks, mushrooms, or diced potatoes can also make great additions.
- Herbs: Fresh herbs elevate the dish, but dried herbs work in a pinch. Experiment with parsley, sage, or rosemary for different flavor profiles.
- Making Ahead: The filling can be made 1-2 days in advance and stored in the refrigerator, making assembling and baking your pot pie a breeze on busy days.
Ingredients Substitutes
For those with dietary restrictions preferences, or simply when you find yourself missing an ingredient, here are some common substitutes you can use when making Chicken Pot Pie Filling:
- Butter: If you’re avoiding dairy, a good vegan butter substitute or even olive oil can be used to sauté the vegetables.
- Onion: Leeks or shallots can offer a similar aromatic base if onions are out of the question.
- Celery and Carrots: While these are classic pot pie vegetables, you can get creative. Try parsnips, bell peppers, or even mushrooms for different flavors and textures.
- All-Purpose Flour: For a gluten-free alternative, consider using a gluten-free flour blend that can thicken sauces without gluten. Another option is cornstarch, using half the amount of flour called for (1/6 cup for this recipe).
- Chicken Broth: Vegetable broth can be used if you’re out of chicken broth or if you’re catering to a vegetarian diet (although you’ll skip the chicken as well for a true veggie pot pie).
- Whole Milk/Half-and-Half: A non-dairy milk such as almond, soy, or coconut milk can work. However, coconut milk has a more distinct taste that might alter the filling’s flavor profile. For richness, you could use canned, unsweetened coconut cream.
Final Thoughts
Creating the perfect Chicken Pot Pie Filling is all about balancing flavors and textures and, most importantly, infusing the dish with love and care at every step.
More Chicken Recipes:
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and diced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded
- 1/2 cup frozen peas (no need to thaw)
- 1 teaspoon fresh thyme leaves
- Salt and ground black pepper to taste
- A pinch of garlic powder or nutmeg
Instructions
- Prep the Base: Melt the unsalted butter in a large skillet or saucepan over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 5-7 minutes.
- Make the Roux: Sprinkle the all-purpose flour over the softened vegetables, stirring to combine. Cook for an additional 2 minutes to remove the raw flour taste, creating the base for our thickening agent, known as a roux.
- Add Liquids: Slowly whisk in the chicken broth, ensuring that the mixture remains smooth and free of lumps. Follow with the whole milk (or half-and-half), continuing to whisk as the mixture comes together. Allow the sauce to simmer gently, stirring frequently until it thickens, about 5 minutes.
- Combine Chicken and Veggies: Add the shredded chicken, frozen peas, and thyme to the sauce. Stir to combine. Season with salt, black pepper, and a pinch of garlic powder or nutmeg if using. Cook for a few more minutes, just until everything is heated through and the peas are tender.
- Adjust Seasonings: Taste your filling and adjust the seasonings as necessary. Remember, this is the heart of your pot pie, so it should be flavorful and well-seasoned.
- Prep for Baking: Pour the filling into your prepared pie crust, whether homemade or store-bought. If opting for a double crust, make sure to add the top layer and vent it by making slits to allow steam to escape.
