Creamy & Dreamy Chicken Pot Pie Filling
The *best* chicken pot pie filling recipe! Creamy, comforting, and easy to make – skip the crust, if you must! Get my secret for a lump-free sauce here. ... Classic Bakes
Recipe Introduction
Quick Hook
Ever crave that warm, fuzzy feeling of a hug in a bowl? this creamy chicken pot pie filling recipe is basically that feeling, but edible.
Honestly, who can resist that comforting blend of chicken, veggies, and a luscious sauce?
Brief Overview
Chicken pot pie, a humble dish with roots stretching back centuries in english cuisine, is the ultimate comfort food. this recipe is a pretty straightforward classic chicken pot pie approach.
It takes about an hour, from start to finish. it makes enough filling for six generous servings.
Main Benefits
This isn't just delicious. chicken is lean protein. that makes this a pretty balanced meal when paired with veggies. looking for a crowd-pleaser for a chilly evening? this is the recipe.
What makes it special? the depth of flavor.
Let's Talk Ingredients
Alright, let's dive into what makes this chicken pot pie filling sing. we're talking juicy chicken, tender veggies, and a sauce so rich, you'll want to lick the pot.
This recipe uses classic ingredients. let's not muck about with weird stuff.
Preparing the Base
First, the veggies. diced onions, carrots, and celery are essential for that classic flavor base. sautéing these first coaxes out their sweetness.
It adds a layer of depth to the best homemade chicken pot pie. add optional extras such as mushrooms!
The Creamy Sauce Secret
Next, the sauce is key. a good roux is your friend. melted butter and flour, cooked until golden. this is a classic french technique.
Then, slowly whisk in chicken broth, until smooth. this prevents dreaded lumps. finally, a splash of sherry gives it a hint of sophistication.
You can call it a parmesan chicken pot pie if you mix in some parmesan!
Chicken Time
Once your sauce is thickened, add the cooked chicken. don't overcook it. toss in frozen peas and corn for a touch of sweetness and color.
The final result is a creamy, dreamy filling that is worth writing home about. the resulting mixture provides enough shredded chicken pot pie , even if you want to add more ingredients to it.
Tips and Variations
Want to jazz it up? add a pinch of red pepper flakes for a little kick. no sherry? a splash of apple cider vinegar works too.
I hope that the user is able to find what they are looking for when using this keyword.
Alright, let's dive into what you'll need to nail this chicken pot pie filling . Honestly, it's all pretty straightforward. It's a classic chicken pot pie but elevated!
Creamy & Dreamy Chicken Pot Pie Filling Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Setting the Stage for Pot Pie Perfection
Right then! this is where we prep for the best chicken pot pie filling. it's not rocket science! but good ingredients make all the difference.
I once tried making it with bargain-bin chicken broth, and, oh my gosh, never again.
Main Ingredients: The Heart of the Matter
We're focusing on quality here.
- Chicken: 1.5 lbs (680g) boneless, skinless breasts. Look for chicken that's firm and pink. If it smells off, bin it!
- Olive Oil: 1 tablespoon (15ml) . This is for sautéing.
- Onion: 1 medium (approx. 1 cup) , diced. A good yellow onion is your friend here.
- Carrots: 2 medium (approx. 1 cup) , peeled and diced. Bright orange!
- Celery: 2 stalks (approx. 1 cup) , diced. Adds that lovely earthy note.
- Peas & Corn: 1 cup (120g) each , frozen. Frozen is fine here.
- Mushrooms: ½ cup (75g) sliced cremini. Optional, but trust me, worth it.
- Thyme & Rosemary: ½ teaspoon each , dried. For that classic pot pie flavour.
- Black Pepper: ¼ teaspoon , ground.
- Salt: ½ teaspoon .
- Butter: 4 tablespoons (57g) , unsalted. Proper butter, not margarine!
- Flour: ⅓ cup (40g) , all-purpose.
- Chicken Broth: 3 cups (710ml) , low sodium. This is key! Use good quality broth. It can elevate Chicken Shepherds Pie Recipe .
- Heavy Cream: ½ cup (120ml) , or half-and-half. Gives it that richness.
- Sherry: ¼ cup (60ml) , dry. Totally optional, but it adds a certain je ne sais quoi.
- Parsley: 2 tablespoons , chopped fresh.
- Lemon Juice: 1 tablespoon .
Seasoning Notes: Spicing Things Up
This easy chicken pie recipe hinges on the spice combo. thyme and rosemary are classic for a reason. sherry adds warmth, and lemon brightens it all up.
If you don't have sherry, a splash of apple cider vinegar works too. you know? the devil is in the detail.
If you want to spice it, add a dash of chilli flakes!
Equipment Needed: Keeping It Simple
No need for fancy gadgets. This Pot Pie Recipe only calls for basics.
- Large Pot or Dutch Oven: For cooking the filling.
- Wooden Spoon or Spatula: For stirring.
- Measuring Cups & Spoons: You know, for measuring.
Listen, if you don't have a dutch oven, a large saucepan will do. no worries. i even saw someone making this the other day and she swapped this for parmesan chicken pot pie .
Right, now you are set with everything you need to whip up an amazing shredded chicken pot pie filling! this really is best homemade chicken pot pie ! go on, get cracking and let me know how it goes! you can then use it on chicken pot pie recipe with pie crust .
This makes the chicken pot pie filling great.
Okay, let's dive into this creamy, dreamy chicken pot pie filling ! honestly, who doesn't love a good classic chicken pot pie ? it's proper comfort food, innit? like a warm hug on a chilly day.
And this filling? it's the star of the show!
Crafting the Perfect Chicken Pot Pie Filling
I reckon this recipe is a solid medium on the 'easy-peasy to Gordon Ramsay' scale. There are a few bits and bobs, but nothing too scary.
Prep Like a Pro: Mise en Place, Sorted!
Right, first things first: get your stuff together! chop up 1.5 lbs (680g) of chicken into bite-sized chunks. dice 1 medium yellow onion , 2 carrots , and 2 celery stalks – about a cup of each.
Slice up ½ cup (75g) of mushrooms if you're feeling fancy. and don't forget to measure out your spices! having everything ready to go seriously saves time.
It's the essential mise en place. remember to give your chicken a wash to ensure no little pieces of bone.
Step-by-Step: Chicken Pot Pie Filling Magic
Alright, let's get cooking!
- Brown the Chicken: Heat 1 tablespoon (15ml) of oil in a big pot. Chuck in the chicken and cook until it's browned and reaches 165° F/ 74° C . Take it out and put it aside.
- Sauté the Veggies: Add your onion, carrots, and celery to the pot. Cook them for about 5- 7 minutes , until they're softer. Then, add your mushrooms, thyme, rosemary, salt and pepper and cook 3 minutes .
- Make a Roux, Not a Ruin: Melt 4 tablespoons (57g) of butter in the pot. Whisk in 1/3 cup (40g) of flour and cook, stirring all the time, for 1- 2 minutes . You want a smooth paste, what we call a roux.
- Broth Time: Slowly whisk in 3 cups (710ml) of chicken broth. Keep stirring to avoid any lumps. Bring it to a simmer.
- Simmer Down: Turn the heat down low and let it simmer for 5- 7 minutes , until the sauce thickens up a bit.
- Cream It Up: Stir in ½ cup (120ml) of cream (or half-and-half) and ¼ cup (60ml) of sherry (if you're using it). Simmer for another 2 minutes .
- Chicken and Veggie Reunion: Put the chicken back in the pot. Stir in 1 cup (120g) of frozen peas and 1 cup (120g) of frozen corn. Heat it all through.
- Taste and Season: Stir in parsley and lemon juice. Have a taste and add any extra salt and pepper you need.
Pro Tips for a Proper Chicken Pie
Honestly, the key is in the roux. cook it properly, or you'll get that raw flour taste. no one wants that! and don't overcook the veggies.
You want them to still have a bit of bite. a great little addition that i found helpful is lemon juice! i like to finish it with 1 tablespoon to add a bit of brightness.
If you're making a Parmesan Chicken Pot Pie , grate some fresh Parmesan over the top before baking. The best is not to add too much salt. It may overpower the filling.
You can get away with making this a day ahead. let it cool completely and store it in the fridge.
Then, just reheat it when you're ready to assemble your best homemade chicken pot pie . if you're feeling a bit fancy, you can check our recipe for chicken shepherds pie recipe .
We recommend using quality broth to make it taste even better. a good quality broth can elevate the taste of your shredded chicken pot pie .
Right, enjoy your Pot Pie Recipe !
Alright, let's chat about some extra bits for this belting chicken pot pie filling recipe. Think of these as my little nuggets of wisdom, gathered from my own kitchen adventures, or misadventures!
Recipe Notes: Level Up Your Pot Pie
Right then, let's get down to the nitty-gritty to make sure your chicken pot pie filling is absolutely spot on. You know, the kind that has everyone scraping their bowls clean!
Serving Suggestions: Show It Off!
Honestly, presentation matters. we eat with our eyes first, don't we? plating and presentation ideas? for a classic look, bake it in individual ramekins with a golden puff pastry lid.
Or, for a more rustic vibe, spoon it into a deep dish and top with homemade, roughly cut biscuits.
Complementary sides? a simple green salad with a light vinaigrette cuts through the richness beautifully. and for a beverage? a crisp, dry white wine or a refreshing iced tea is spot on.
Some people love it with a chicken shepherds pie recipe too. the most important thing is that everyone likes it.
Storage Tips: Keep It Fresh
So, you've got leftovers? Lucky you! Refrigeration guidelines: store the chicken pot pie filling in an airtight container in the fridge for up to 3 days. Easy peasy.
Freezing options? absolutely! let it cool completely, then transfer it to a freezer-safe container or freezer bags. it'll keep for up to 2 months.
Reheating instructions: thaw it in the fridge overnight, then gently reheat on the stovetop over medium heat, stirring occasionally, or in the microwave.
Don't forget to taste it afterwards and make sure you adjust the taste.
Variations: Make It Your Own
You know, cooking's all about putting your own stamp on things. wanna mix it up? dietary adaptations? for a gluten-free chicken pot pie , use a gluten-free flour blend in the roux.
Sorted!
Seasonal ingredient swaps? in the autumn, add some roasted butternut squash or sweet potatoes for a cozy twist. for the classic chicken pot pie , make sure you have chicken.
This will become the best chicken pot pie that everyone loves.
Nutrition Basics: Goodness Inside
Alright, let's talk numbers. keep in mind that simplified nutrition information is just an estimate but it's good to know.
It's packed with protein from the chicken, and the vegetables offer a good dose of vitamins and fiber. just remember it can be high in fat, so enjoy it in moderation.
Key health benefits? well, it's soul-soothing, that's for sure! and it's a great way to get your veggies in. seriously, a shredded chicken pot pie is the perfect way to give everyone the fuel they need.
Right, that's all the little extras covered. don't be shy about making this easy chicken pie recipe your own. experiment with different herbs, vegetables, or even cheeses (a little parmesan chicken pot pie , anyone?).
And most importantly, have fun in the kitchen! you've totally got this pot pie recipe . enjoy this tasty chicken pot pie recipe with pie crust .
Frequently Asked Questions
Can I make the chicken pot pie filling ahead of time?
Absolutely! In fact, making the chicken pot pie filling a day or two in advance allows the flavors to meld together beautifully, much like a good Sunday roast that tastes even better as leftovers. Just store it in an airtight container in the fridge, and it'll be ready to go when you're ready to assemble your pot pie. It's a proper time-saver if you're having guests over!
How do I stop my chicken pot pie filling from being watery?
A soggy bottom is a cook's worst nightmare, isn't it? To avoid a watery chicken pot pie filling, ensure you cook the roux (butter and flour mixture) properly, as this is what thickens the sauce. Also, consider thawing your frozen vegetables beforehand to release excess moisture. And don't add too much chicken broth; you want a creamy consistency, not a soup!
What are some good substitutions for heavy cream in chicken pot pie filling?
Fancy a lighter version? No worries! You can easily substitute the heavy cream with half-and-half for a slightly less rich but still creamy result. Alternatively, use milk mixed with a teaspoon of cornstarch to thicken it up, similar to how your mum might have done it. Just remember to whisk it well to avoid any lumps; nobody wants a lumpy gravy situation.
How long does leftover chicken pot pie filling last?
Properly stored in an airtight container in the fridge, your leftover chicken pot pie filling will keep for about 3-4 days. Make sure it cools down completely before refrigerating. When reheating, add a splash of broth or water if it's become too thick. It's just the ticket for a quick and easy lunch!
What vegetables can I add to the chicken pot pie filling?
The beauty of chicken pot pie filling is its versatility! While peas and corn are classic, feel free to get creative. Mushrooms add a lovely earthy note, and green beans, potatoes, or even roasted sweet potatoes can be fantastic additions. Just remember to dice them to a similar size so they cook evenly, a good rule of thumb when it comes to Sunday dinners!
Can I freeze chicken pot pie filling?
You certainly can! This chicken pot pie filling freezes beautifully. Let it cool completely, then store in a freezer-safe container or ziplock bag, pressing out as much air as possible. It will keep well for up to 2-3 months. When ready to use, thaw it overnight in the refrigerator. You might need to add a splash of broth when reheating to restore the creamy consistency. It's the perfect make-ahead meal for busy weeknights.
