This is one of those steady, useful recipes that earns its keep. A simple chicken pot pie filling made on the stovetop, ready to go into a crust, under biscuits, folded into puff pastry, or spooned over whatever you have on hand. It’s comforting without being heavy, flexible without being fussy, and especially good to have tucked away in the freezer for later.
Why You’ll Love This Recipe
Chicken pot pie has always been a favorite for us—something both Matt and I grew up with here in PA Dutch country. We usually lean toward the soup version, but this filling still earns its place at the table. It’s familiar, comforting, and practical, with the kind of flavor that feels right whether it’s tucked into a crust, spooned over potatoes, eaten with biscuits and perfect for the freezer. I love a good versatile recipe, and this one is just that. You can use whatever veggies you have on hand and serve it however the heart desires.
Ingredients Needed
- Chicken
- Celery
- Onion
- Carrots
- Peas
- Butter
- Mushrooms
- Garlic
- Flour
- Chicken broth
- Milk
- Chicken bouillon
- Salt
- Black pepper
- Celery seed
- Parsley
- Rosemary
Equipment Needed
- Dutch oven or large heavy pot
- Cutting board and knife
- Wooden spoon or spatula
- Whisk
- Freezer-safe quart containers (for storing) ( I like these: https://amzn.to/4tMsjEa )
Instructions
Cook the vegetables:
Add the butter, celery, onion, and carrots to a Dutch oven. Sauté over medium heat until the vegetables are just about tender.
Add mushrooms and garlic:
Stir in the sliced mushrooms and minced garlic and peas. Cook for about 2 minutes, until garlic is fragrant.
Make the roux:
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Build the sauce:
Slowly add the chicken broth and milk, whisking as you go, until smooth and fully incorporated.
Season:
Add the chicken bouillon, salt, pepper, celery seed, parsley, and rosemary. Stir well.
Add the chicken:
Stir in the cooked chicken and let everything simmer for a few minutes, until thickened. Taste and adjust seasoning if needed.
Cool completely if freezing.
Ways to Use this Filling
Use as a savory hand-pie filling
Spoon into a pie crust and bake
Tuck into puff pastry sheets
Top with biscuits and bake
Serve over rice or mashed potatoes
Storage & Leftovers
To freeze: Let the filling cool completely. Portion into freezer-safe quart containers and freeze for up to 3 months.
To thaw: Thaw overnight in the refrigerator.
To reheat: Warm gently on the stovetop, adding a splash of broth or milk if needed to loosen the sauce.
This is one of those recipes I’m always glad to have tucked away. It’s familiar in a comforting way, flexible enough to turn into whatever dinner needs to be that day, and simple enough to make without overthinking it. Having a container of this in the freezer feels like a small kindness to your future self.
Watch me make this recipe here:
Freezer Friendly Chicken Pot Pie Filling
A classic chicken pot pie filling made with tender vegetables and a savory, creamy sauce. Freezer-friendly, flexible, and ready to use in pies, biscuits, puff pastry, or simple bowls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
-
1 lb chicken, cooked and shredded or cubed
-
3 celery stalks, chopped
-
1/2 onion, diced
-
3 carrots, diced
-
1/3 cup butter
-
6-8 mushrooms, sliced
-
2 tsp minced garlic
-
1/3 cup flour
-
1/2 cup chicken broth
-
1/2 cup milk
-
1 tsp chicken bouillon
-
1 tsp salt
-
1/8 tsp black pepper
-
1/4 tsp celery seed
-
1 tsp dried parsley
-
1/4 tsp dried rosemary
Instructions
-
Cook the vegetables:
Add the butter, celery, onion, and carrots to a Dutch oven. Sauté over medium heat until the vegetables are just about tender. -
Add mushrooms, peas and garlic:
Stir in the sliced mushrooms, peas and minced garlic. Cook for about 2 minutes, until fragrant. -
Make the roux:
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste. -
Build the sauce:
Slowly add the chicken broth and milk, whisking as you go, until smooth and fully incorporated. -
Season:
Add the chicken bouillon, salt, pepper, celery seed, parsley, and rosemary. Stir well. -
Add the chicken:
Stir in the cooked chicken and let everything simmer for a few minutes, until thickened. Taste and adjust seasoning if needed. -
Cool completely if freezing.
