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Chicken Pot Pie Filling

Chicken Pot Pie Filling

Easy chicken pot pie filling that is perfect for leftover chicken or even turkey
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Course Main Course
Cuisine American
Servings 5

Equipment

Ingredients
  

  • 1 1/2 cups leftover chicken or turkey
  • 2 cups mixed vegetables, you can use frozen, freeze dried, or dehydrated
  • 1/2 cup diced dried or frozen potatoes this helps to bulk the inside up and absorb the extra liquid.
  • 2 cups chicken broth
  • 1/3 cup cream of mushroom base
  • 1/2 cup dehydrated onion or 1 small fresh onion diced
  • 4 tbsp butter
  • 1/3 cup all purpose flour
  • 1/2 tbsp garlic minced

Instructions
 

  • If using freeze dried or dehydrated items place them in water to reconstitute for 15 minutes.
    First, add butter to dutch oven over medium high heat.
    Once butter is melted add flour and stir continuously for 2 minutes for the flour to cook.
    Turn down heat to medium and add in chicken broth SLOWLY.
    Sauce will begin to thicken, once broth is incorporated add in cream of mushroom base and stir until incorporated.
    Simmer on low and add in all other ingredients.
    The mixture will be ready once the potatoes have soften, 15-20 minutes.
    When potatoes are done turn stove off and let mixture cool, once cooled it is ready to add to your pie crust.

Notes

This recipe pairs wonderfully with my Easy Butter & Lard Pie Crust 
Keyword bread bowl recipe dinner, chicken, chicken leftovers, chicken pot pie, easy dinner, leftover chicken, pot pie
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