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chicken pot pie filling recipe
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This easy chicken pot pie filling recipe offers rich, creamy flavors with tender chicken and vegetables, perfect for a hearty, family-friendly weeknight dinner that comes together faster than expected.
Ingredients
- 600 g (1 lb 5 oz) boneless, skinless chicken breasts, cut into 2 cm (0.75-inch) dice
- 45 ml (3 tbsp) olive oil, divided
- 60 g (4 tbsp) unsalted butter (or a plant-based butter alternative for dairy-free options)
- 1 large (150 g) yellow onion, finely diced
- 2 medium (200 g) carrots, peeled, diced into 1 cm (0.5-inch) pieces
- 2 stalks (100 g) celery, diced into 1 cm (0.5-inch) pieces
- 2 medium (300 g) Yukon Gold potatoes, peeled, cut into 1.5 cm (0.625-inch) dice (or sweet potatoes for a slightly different flavor)
- 200 g (1.5 cups) frozen green peas
- 120 ml (0.5 cup) full-fat milk, warmed (whole milk is best for creaminess, but 2% works too)
- 45 g (0.25 cup) all-purpose flour (or a gluten-free flour blend for a gluten-free recipe)
- 700 ml (3 cups) low sodium chicken stock
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 0.25 tsp saffron threads, crumbled
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp fine sea salt, or to taste
- 0.5 tsp freshly ground black pepper, or to taste
- Fresh sage leaves (optional garnish)
- Slivered almonds (optional garnish)
Instructions
- Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat 15 ml (1 tbsp) olive oil over medium-high heat until shimmering. Add the diced chicken and sear for 4-6 minutes until golden brown on all sides (the chicken won’t be cooked through). Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the remaining 30 ml (2 tbsp) olive oil and 60 g (4 tbsp) unsalted butter to the pot. Once butter is melted and sizzling gently, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant (about 8-10 minutes).
- Build the Flavor Base: Add the diced potatoes, minced garlic, smoked paprika, and dried thyme to the pot. Cook for 2-3 minutes, stirring constantly until the spices are fragrant and coat the vegetables. While this cooks, steep the crumbled saffron in the warmed milk for at least 10 minutes to infuse color and flavor.
- Create the Roux: Sprinkle the 45 g (0.25 cup) all-purpose flour over the vegetables. Stir continuously for 2 minutes to cook out the raw flour taste and create a light golden roux. (If it looks dry, splash in 1-2 tablespoons more olive oil or butter to achieve a smooth paste.)
- Whisk in Liquids & Simmer: Gradually whisk in the 700 ml (3 cups) chicken stock, a little at a time, ensuring no lumps form and the mixture is smooth. Once fully incorporated, stir in the saffron-infused milk and the bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender when pierced. Stir occasionally to prevent sticking.
- Combine & Finish: Return the seared chicken to the pot and add the 200 g (1.5 cups) frozen green peas. Simmer, uncovered, for another 5 minutes until the chicken is cooked through and the peas are heated. Remove the bay leaf. Season your chicken pot pie filling with 1 tsp sea salt and 0.5 tsp black pepper to taste.
Notes
This recipe is flexible for protein (e.g., turkey, plant-based chicken strips) and vegetables (e.g., diced mushrooms, green beans). For dairy-free options, use unsweetened almond milk and plant-based butter. Add fresh herbs (e.g., chopped parsley or chives) at the end for freshness. Prepare this filling up to 3 days in advance; store covered in the fridge. If filling is too thin, simmer longer uncovered or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water); if too thick, add a splash more chicken broth or milk.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 400 calories
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg