Classic Chicken Pot Pie Filling
Dive into the comforting flavors of this Classic Chicken Pot Pie Filling, a rich and creamy base that turns any pot pie into a crowd-pleasing masterpiece. Packed with tender chunks of chicken, a medley of carrots, celery, peas, and onions, and perfectly seasoned with fresh thyme, salt, and pepper, this hearty filling is the epitome of homemade goodness. The silky combination of chicken broth and heavy cream creates a luscious sauce that ties all the ingredients together. Easy to prepare in under an hour, this recipe is perfect for busy weeknights or special family dinners. Use it for your favorite pot pie crust or enjoy it as a standalone dish. This versatile pot pie filling can even be stored in the fridge, making it a convenient option for meal prep. Don’t miss out on this classic comfort food recipe that’s bursting with flavor!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons butter
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 0.333 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the pot and set aside to cool.
In the same pot, add the butter and melt over medium heat. Add the diced onions, carrots, and celery to the melted butter. Cook until the vegetables are tender, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
Stir in the heavy cream and let it simmer for another 2 minutes.
Shred or dice the cooked chicken breasts and add them back into the pot.
Add the frozen peas, fresh thyme leaves, black pepper, and salt. Stir well to combine and let the filling simmer on low for another 5 minutes.
Taste the filling and adjust seasonings if necessary. Remove from heat and let it cool slightly before using as filling for your pot pie.
Once cooled, the filling is ready to be used in your favorite pot pie recipe or stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 30.0 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 398 mg | 31% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3575 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
