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Freezer Friendly Chicken Pot Pie Filling

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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.

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

  1. 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.

  2. Add mushrooms, peas and garlic:
    Stir in the sliced mushrooms, peas and minced garlic. Cook for about 2 minutes, until fragrant.

  3. Make the roux:
    Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.

  4. Build the sauce:
    Slowly add the chicken broth and milk, whisking as you go, until smooth and fully incorporated.

  5. Season:
    Add the chicken bouillon, salt, pepper, celery seed, parsley, and rosemary. Stir well.

  6. Add the chicken:
    Stir in the cooked chicken and let everything simmer for a few minutes, until thickened. Taste and adjust seasoning if needed.

  7. Cool completely if freezing.

Find it online: https://seedandsparrowhomestead.com/freezer-friendly-chicken-pot-pie-filling/