Chicken Pot Pie Filling
This tasty chicken pot pie filling is full of flavorful vegetables.
chicken pot pie
salt and pepper
peeled and cubed small
bonesless, skinless, cubed small
or heavy cream
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.
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.