Comforting Chicken Pot Pie Filling

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On a cold winter night, chicken pot pie is a great comfort food! This recipe is so simple and versatile. You can change the veggies to fit your family’s tastes. I like to serve it over biscuits, but you could just as easily put it inside a crust.

Start with cooking 2 chicken breasts or 4 chicken tenders. I like to cook mine from frozen in my Instant Pot with 1 cup water and 1/2 teaspoon salt. 25 minutes on manual setting is all it takes, and while the chicken is cooking, I prepare the veggie filling.

Next, slice 3 stalks celery and dice one medium-size onion. Saute them with two tablespoons butter and 1 tablespoon chicken bouillon  in a saucepan over medium heat till tender. I just LOVE the smell of onions sauteing in butter!

Once the onions begin to turn translucent and the celery is tender, add 2 cups sliced carrots along with 2 cups water (or 1 can chicken broth in place of the bouillon and water). Simmer till carrots are tender. Stir in 1 cup of frozen peas, then stir in 1/2 teaspoon dried thyme and 1/2 teaspoon dried sage. My mom grows fresh herbs and dries them every year. I love having her dried garden herbs in my cupboard! Fresh herbs taste even more amazing! Just double the amount when using fresh herbs.

Next, mix 1/4 cup all-purpose flour with 1/3 cup COLD water to make a slurry. When carrots are tender, slowly pour the slurry into the boiling mixture, whisking all the while to prevent clumps. Continue to gently boil till thickened. Alternatively, you could make a roux: After sauteing the onions and celery in the butter, but before adding the water or stock, stir in the 1/4 cup flour (minus the 1/3 cup water) till it absorbs the butter, then gently stir in the water or stock. This prevents clumping as well as whisking in the slurry.

By now, your chicken should be finished. Release steam from Instant Pot and remove chicken. Shred and stir into vegetable mixture. Alternatively, you can boil the chicken till tender in salt water, cut up some rotisserie chicken, or use canned chicken.

At this point, you could pour into a pie crust, top with more pie crust, cut slits in the top with a sharp knife, and bake at 375 for about 45 minutes or till crust is a nice golden brown. I like to serve it warm over biscuits or toast! My littlest wanted soup, so I stirred water into hers and she was happy. I am not big on pie crust, so I like to serve this over biscuits. I have an amazing recipe for Light and Fluffy Homemade Biscuits that are a snap to whip up! Watch for that recipe as well! This is a meal all in one! Meat, veggies, and starch (biscuits), but we also like to have a bowl of canned fruit on the side to round it out! I hope you enjoy this recipe!


Instant Pot

Comforting Chicken Pot Pie Filling

Yield: 4-6 large servings

Comforting Chicken Pot Pie Filling

Ingredients

  • 2 cups cooked chicken
  • 1 medium onion, chopped
  • 3 stalks celery, sliced
  • 2 tablespoons butter
  • 1 tablespoon chicken bouillon
  • 2 cups water
  • 2 cups sliced carrots
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt & Pepper to taste
  • 1/4 cup all-purpose flour
  • 1/3 cup COLD water

Instructions

  • In a large saucepan over medium heat, saute onion, celery, butter and bouillon together till vegetables are tender. Add water and carrots. Simmer till carrots are tender. Stir in cooked chicken and peas. Bring back to gentle boil. Whisk flour and COLD water together till smooth. Slowly pour into boiling vegetable mixture while whisking. Simmer till thickened. Add salt and pepper to taste. Serve over biscuits or toast.
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