Chicken Pot Pie Filling

Chicken Pot Pie Filling

Chicken pot pie is a classic dish that offers comfort and flavor. We love this Chicken Pot Pie recipe, but sometimes we just want the filling for hand pies, or to serve over biscuits like these Buttermilk Biscuits. this recipe gives you a thicker filling, perfect for adding to hand pies, or eating as is.

It is rich, creamy, loaded with chunks of vegetables and tender chicken. And the fresh herbs give it a depth of flavor that is unbeatable.

I am always looking for a good chicken pot pie filling. And I have tried several. This one checked all the boxes for me:

• Creaminess: The filling has a rich, creamy consistency that coats the ingredients well.
• Tender Vegetables: Vegetables have a tender, yet not mushy, consistency.
• Flavor Balance: A harmonious blend of savory flavors, including the right amount of seasoning and herbs.
• Proper Thickness: The filling should be thick enough to hold together without being runny, often achieved with a roux or thickener. I like that this is easily adjustable depending on your needs.
• Juicy Chicken: Chicken pieces are moist and flavorful, not dry.
• Uniform Texture: A good balance of textures, with the creamy sauce complementing the tender vegetables and chicken.
• Freshness: Ingredients taste fresh and vibrant, not overcooked or bland.
• Visual Appeal: this chicken pot pie filling offers a pleasing mix of colors and textures from the various ingredients.
• Even Distribution: It offers the right amount of each ingredient to give you a good mix in every bite.

Note: It ended up being a little green tinged, I think that might have had something to do with the parsley and oregano. You can skip fresh herbs and used dried, which will eliminate that,

When I first made this filling, it was not very thick. I was planning to use it to make pockets, where I use this pastry dough recipe, so I wanted it thicker. I used Ultra Gel to thicken it. (Pictured below) And it worked perfectly without altering the flavor. So adjust thickness to your liking by adding additional chicken stock or milk, or using a thickener.

This would also be a great recipe to use leftover roasted turkey after the holidays. You can freeze the filling, or make it into hand pies and freeze them to enjoy all year round. Yummy!

If you use it to make pockets like those pictured, use this dough recipe, and assemble by cutting out, filling, and crimping edges, then freeze. When ready to prepare, follow these instructions:

• Preheat oven to 375, line baking sheet
• Place pockets on tray, pierce top with fork.
• Beat an egg with 1 TBS water, brush on each pocket pie or for a faster method, brush top with milk.
• Bake 20-25 minutes
• Let rest 5 minutes before serving

Chicken Pot Pie Filling

This tasty chicken pot pie filling is full of flavorful vegetables.

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Course: Main Course

Cuisine: American

Keyword: chicken pot pie

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

• 4 Tablespoons butter
• 1/2 cup onion minced
• 1 cup celery chopped
• 1 cup carrots diced
• 3 Tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 cup chicken stock
• 3 potatoes peeled and cubed small
• 1 1/2 lbs chicken breast bonesless, skinless, cubed small
• 3 1/2 Tablespoons flour
• 1/2 cup milk or heavy cream
• 1/2 cup frozen peas

Instructions

• Place 2 Tbs of butter in skillet over medium heat, and melt.
• Add chicken, onion, celery, carrots, parsley, oregano, salt and pepper
• Cook and stir until veggies are soft and chicken is cooked through, about 8-10 minutes.
• Add in flour, and stir until everything is coated with flour.
• Slowly stir in the chicken stock and milk or heavy cream, and bring mixture to a boil, cook for 4-5 minutes until it starts to thicken.
• Taste, and season with salt and pepper to taste.
• Let sit for 15-20 minutes to thicken.
• Use filling as desired- Consider cream cheese pastry dough to make pot pie pockets.
• Pour into unbaked pie shells, cover, cut slits in top, and bake at 425 for 15 minutes, then reduce temperate to 350 and bake for 20 minutes until crust is golden brown.

Notes

If using filling for Chicken Pot Pie pockets, be sure to cut all chicken, potatoes, carrots, etc. very small so each pie can have a good variety in it.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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