Chicken Pot Pie Filling

Here’s a reliable, rich filling you can use for a full pie, mini pies, or even over biscuits.

Ingredients

• 2 cups cooked chicken (shredded or diced)
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 1 cup frozen peas
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• Optional: 1/2 tsp rosemary or poultry seasoning

Instructions

1. Sauté the vegetables
   Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 more minute.
2. Make the roux
   Sprinkle flour over the veggies and stir constantly for about 1–2 minutes. This removes the raw flour taste.
3. Add liquids
   Slowly whisk in chicken broth, then milk. Keep stirring as it thickens into a creamy sauce (about 3–5 minutes).
4. Season & combine
   Stir in salt, pepper, thyme, and any extra herbs. Add cooked chicken and peas.
5. Simmer
   Let everything cook together for a few minutes until thick and cohesive. The filling should be creamy—not soupy.

Tips for Best Results

• Too thick? Add a splash of broth.
• Too thin? Simmer longer or stir in a slurry (1 tsp cornstarch + water).
• Extra flavor: A splash of white wine or a pinch of garlic powder boosts depth.
• Shortcut: Rotisserie chicken works perfectly.

How to Use It

• Pour into a pie crust, top with another crust or biscuits, and bake at 400°F (200°C) for ~30–35 minutes
• Use for hand pies or puff pastry turnovers
• Serve over mashed potatoes or toast for a quick comfort meal

If you want, I can give you a flaky crust recipe or a biscuit topping version.