Chicken Pot Pie Filling
A creamy and savory chicken pot pie filling packed with tender chicken and vegetables, perfect for a cozy dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Regular
Ingredients
- 1 whole rotisserie chicken (shred the breast meat)
- 4 large carrots (peeled and diced)
- 4 celery ribs (chopped)
- 1½ cups green peas (fresh or frozen)
- 1 large onion (finely diced)
- 3 garlic cloves (minced)
- 1 tbsp dried Italian herbs
- 4 tbsp butter (divided)
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 2½ cups chicken broth
- Salt and pepper to taste
Instructions
- Prep the ingredients: Finely dice the onion, carrots, and celery. Mince the garlic and set aside. Remove the skin from the rotisserie chicken and shred the chicken breast into bite-sized pieces.
- Cook the chicken and vegetables: In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the diced onion and minced garlic, cooking for about 2 minutes until fragrant. Add the chopped celery, carrots, shredded chicken, green peas, salt, black pepper, dried herbs, and chicken broth. Cover the pot and let it simmer for about 10 minutes.
- Make the béchamel sauce: In a separate large pot, melt the remaining 3 tablespoons of butter over medium heat. Once melted, add the flour, stirring continuously for about 30 seconds to form a roux. Gradually pour in the whole milk while whisking to avoid lumps, continuing until the sauce thickens (about 5 to 10 minutes).
- Mix everything together: Combine the chicken and vegetable mixture with the béchamel sauce in the pot. Stir until well combined. Cover and let simmer on medium heat for another 5 to 10 minutes until the vegetables reach your desired tenderness.
Notes
Taste and adjust seasoning with salt and pepper. This filling freezes well, and can be made ahead of time for convenience.
Find it online: https://www.chickenpalette.com/chicken-pot-pie-filling/