This chicken pot filling is very similar to what you’d find at Marie Callender’s in their pot pies. It’s very good and can be used with pie crusts, bread bowls, puff pastry, and more.
- 1 Cup Carrots (sliced or cubed)
- 1 Cup Celery (sliced)
- 2 Cups Mushrooms (sliced)
- 1 Cup White Onion (chopped)
- ¼ Cup Water
- 2-3 Cups Chicken Breast (boiled and cubed)
- 5 T White Flour
- 4 T Butter
- 2½ Cups Chicken Broth
- 2/3 Cup Milk
- ½ t Kosher Salt
- Fresh Pepper
- Place the onions, carrots, and celery into a large saucepan over medium-low heat with the water. Cook for about 5-10 minutes, effectively steaming the vegetables. Add the mushrooms towards the end and continue cooking until the carrots are tender (this will depend on size of the slices). Remove from the heat and strain out the liquid.
- In a separate large saucepan, add the melted butter and flour, whisking until well-blended. Place over high heat and add the chicken broth and milk continuing to stir until it comes to a boil. Cook until it thickens (~1 minute), and reduce the heat to low.
- Add the cooked chicken cubes to the sauce, and add the salt and few twists of the pepper mill.
- Add the vegetables to the sauce and reduce the heat to medium-low. Cook for an additional 5-10 minutes, and the filling is ready.
You can add any vegetables you like, such as frozen peas. Just add them to the steamed vegetables. I left these off since I'm not a big fan of the peas.
You can hollow out small heated sourdough bread bowls to serve the filling in; or you can put them in puffed-pastry shells (once baked).
You can also pick up some pie crust at your grocery store to make the classic chicken pot pie. I left off the homemade version of the crust, since I haven't yet mastered this one.