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Chicken Pot Pie Filling

This is a "grandma recipe"—so there's lots of room for interpretation. Also: This is just the filling. You can make individual pot pies or a casserole—just cover with homemade or store-bought pie crust. You can also place pie crust on bottom of pie if you like. See what we mean?

Ingredients

  • 1 Rotisserie Chicken (Meat removed from bones and diced.)
  • 5 cups Chicken broth (Or try leftover gravy.)
  • Chicken bouillon
  • 1 1/2 sticks Butter
  • 2 Onions (Chopped.)
  • 3/4 cup Flour (Reduce if you're using gravy, as it's already been thickened.)
  • 1/4 cup Heavy cream
  • 2 cups Carrots (Medium dice, blanched in boiling water for 3-5 minutes.)
  • 2 cups Potatoes (Medium dice, blanched in boiling water for 3-5 minutes.)
  • 1 10 oz. package Frozen peas
  • Parsley flakes
  • Salt and pepper

Instructions

  1. In a large pot, melt the butter and sauté the onions (if using) over medium-low heat until translucent. Add the flour and cook over low heat, stirring constantly for about 2 minutes (You are making a rue).

    Add the chicken broth and bouillon. Simmer over low heat, stirring until thickened. Add salt, pepper and heavy cream. (Taste to make sure it tastes chicken-y enough; add bouillon, salt, pepper to taste.) Add cubed meat, potatoes, carrots, peas, onions, parsley. Mix well.

    You can make individual pot pies or casserole: Just cover with pie crust. You can also place pie crust on the bottom, if you like.

    Place on baking sheet and bake at 375 for about 1 hour until the top is golden brown and the filling is bubbling hot.