comfort essentials: poultry pot pie filling

Name: Comfort Essentials: Poultry Pot Pie Filling
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 cup(s) chicken stock, not broth; 1 pound(s) chicken, cubed or shredded; 2 tablespoon(s) olive oil, extra virgin variety; 2 tablespoon(s) sweet butter, unsalted; 1/2 medium yellow onion, chopped; 2 medium carrots, diced; 2 stalk(s) celery, diced; 2 - 3 medium potatoes, diced; 1 - 2 clove(s) garlic, minced; 2 teaspoon(s) Italian seasoning; 1/4 teaspoon(s) salt, Kosher variety, fine grind, or to taste; 1/2 teaspoon(s) black pepper, freshly ground, or to taste; 1/3 cup(s) flour, all-purpose variety; 2/3 cup(s) half-and-half; 1 cup(s) peas, frozen variety

(1 RATING)

16 Pinches 16 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 14, 2025

This is an excellent filling for a standard pot pie. I am using the leftovers from a rotisserie chicken, but you can cook up your own if you so choose. The seasonings I am using are great for chicken or turkey, but I would make a few changes to the spices if I were using pork or beef. As I mentioned, it is a great filler for a pot pie, but you could spoon it over a piece of toast and make it an open-faced sandwich. It even works great over butter noodles or a plate of garlic mashed potatoes. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

PLAN/PURCHASE
2 cups chicken stock, not broth
1 pound chicken, cubed or shredded
2 tablespoons olive oil, extra virgin variety
2 tablespoons sweet butter, unsalted
1/2 medium yellow onion, chopped
2 medium carrots, diced
2 stalks celery, diced
2 - 3 medium potatoes, diced
1 - 2 cloves garlic, minced
2 teaspoons Italian seasoning
1/4 teaspoon salt, Kosher variety, fine grind, or to taste
1/2 teaspoon black pepper, freshly ground, or to taste
1/3 cup flour, all-purpose variety
2/3 cup half-and-half
1 cup peas, frozen variety

How To Make comfort essentials: poultry pot pie filling

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

Add the stock to a small saucepan, and keep warm, but not hot.
Step 4

Small dice the carrots, potatoes, and celery, then chop the onion, and mince the garlic
Step 5

Add the olive oil and butter to a large pot over medium heat. Add the onions, potatoes, and carrots to the pot, and stir until softened, about 5 – 8 minutes.
Step 6

I do like a Dutch oven for this recipe, but any good pot should do.
Step 7

Add the celery and garlic, and stir for an additional 3 – 4 minutes.
Step 8

Add the dry seasonings, including the salt and pepper, then stir to combine.
Step 9

Add the half and half to the warm chicken stock, then whisk in the flour until there are no lumps.
Step 10

Add the liquid to the pot with the veggies, and bring it up to a simmer.
Step 11

Continue to stir until it begins to thicken, about 4 – 5 minutes.
Step 12

Stirring is important at this time because the flour will stick to the bottom of the pot if you do not.
Step 13

Add the chicken and peas, and continue to stir until it gets nice and thick.
Step 14

At this point, you can allow it to cool slightly and pour it into your pot pie crusts, or you can completely cool it and place it in a tightly fitted container in the fridge. It will last for 3 – 5 days.
Step 15

PLATE/PRESENT
Step 16

Use for your next pot pie, place over toast, or anyway you choose. Enjoy.
Step 17

Keep the faith, and keep cooking.
Step 18

Namaste’
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