Cozy Chicken Pot Pie Filling Grandmas Secret Revealed

Cozy Chicken Pot Pie Filling Recipe Grandmas Secret

By Chef BakerJuly 5, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever feel like you need a hug in a bowl? This recipe for chicken pot pie filling is exactly that.

It's proper comfort food. This is an exceptional chicken pot pie filling recipe . It's creamy, packed with flavor, and just like Grandma used to make.

Brief Overview

The humble pot pie recipe originated as a peasant dish. The classic chicken pot pie is now a beloved comfort food worldwide.

Our chicken pot pie filling is straightforward, taking about an hour from start to finish. It makes enough filling for one 9 inch pie, serving about 6 hungry people.

Main Benefits

Let's talk benefits. This best homemade chicken pot pie filling is packed with protein and veggies. That makes it a surprisingly nutritious meal.

This is an ideal dish for a chilly Sunday afternoon or a mid-week family supper. What makes our creamy chicken pot pie filling special? It is that perfect balance of creamy, savory, and utterly satisfying.

Wanna get started on the ingredients for this easy chicken pie recipe ?

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, let's talk about what you'll need for this unreal chicken pot pie filling recipe . Honestly, it's all pretty standard stuff, so don't stress if you don't have everything exactly.

A Best Homemade Chicken Pot Pie starts with excellent ingredients.

Main Ingredients: The Stars of the Show

Here’s what you'll need to make about 6 servings of our cozy chicken pot pie filling :

Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts. Quality chicken makes a difference! Look for chicken that's plump and pink, not pale or grey.
Olive Oil: 1 tbsp (15 ml) . This is for searing the chicken.
Salt & Pepper: 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) black pepper.
Butter: 1 tbsp (15 ml) unsalted. Adds richness to the veggies.
Onion: 1 medium yellow onion, chopped (about 1 cup ).
Carrots: 2 carrots, peeled and diced (about 1 cup ).
Celery: 2 celery stalks, diced (about 1 cup ).
Frozen Peas: 1 cup (150g) . A classic for Pot Pie Recipe .
Frozen Corn: 1 cup (150g) .
Mushrooms (optional): 1/2 cup (75g) sliced. Adds a deeper flavor!
Flour: 1/4 cup (30g) all-purpose. This is for thickening, so don't skip it!
Chicken Broth: 3 cups (710ml) , low-sodium. You can use stock cubes if you're in a pinch.
Milk or Half and-Half: 1 cup (240ml) . Makes it extra creamy for Creamy chicken pot pie filling .
Dried Thyme: 1/2 tsp (2.5 ml) .
Dried Rosemary: 1/4 tsp (1.25 ml) .
Garlic Powder: 1/4 tsp (1.25 ml) .
Onion Powder: 1/4 tsp (1.25 ml) .
Parsley (optional): 2 tbsp (30g) chopped fresh. For a nice garnish.

Seasoning Notes: Spice It Up!

The thyme and rosemary are your base. They give that classic Chicken Pot Pie flavour. Garlic and onion powder boost the savoury notes.

For my Homemade chicken pot pie filling recipes, I love adding a pinch of smoked paprika. For an Easy Chicken Pie Recipe , you can always just use an Italian seasoning blend if you’re in a hurry.

Equipment Needed: Keep It Simple

Large Skillet or Dutch Oven: A must for Homemade chicken pot pie filling .
Cutting Board: For chopping those veggies.
Chef’s Knife: A good knife is your best friend in the kitchen.
Measuring Cups & Spoons: Precision is key, babes!
Whisk: Get rid of those lumps in the sauce!

That’s it! You don't need fancy gadgets for this. Just a few basics and you are ready for an Easy Chicken Pie Recipe .

If you don't have a whisk, a fork will do! Get ready to create amazing chicken pot pie filling , even for a Chicken pot pie without crust if you want! Now, go get chopping and making that glorious Chicken pot pie filling recipe .

Alright, let's get cooking! As a seasoned chef, I know everyone loves a good classic chicken pot pie it's pure comfort food, right up there with a full English or a Sunday roast.

Honestly, making the chicken pot pie filling from scratch isn't as daunting as it seems. This chicken pot pie filling recipe outline will set you up to create a delicious, fool proof filling that even Mary Berry would be impressed by.

Prep Steps: The "Mise en Place" Magic

First things first. Let's talk prep. This is your mise en place , friends. Chop your 1 medium yellow onion , dice 2 carrots and 2 celery stalks .

Cube your 1.5 lbs chicken breasts . Get everything measured out. Seriously, it makes life so much easier. It's like having your own sous chef! Oh my gosh, I can't stand a messy kitchen while I am cooking.

step-by-step: Getting That Creamy Goodness

Sear the 1.5 lbs chicken in 1 tbsp olive oil over medium high heat. Season with 1/2 tsp salt and 1/4 tsp pepper .
Sauté the onion, carrots, and celery in 1 tbsp unsalted butter until soft, about 5- 7 minutes .
Stir in 1/4 cup all-purpose flour . Cook for 1- 2 minutes . This is your roux, and it's key to a creamy filling.
Gradually whisk in 3 cups chicken broth and 1 cup whole milk . Make sure there are no lumps!
Simmer, add 1/2 tsp dried thyme , 1/4 tsp dried rosemary , 1/4 tsp garlic powder , and 1/4 tsp onion powder . Simmer for 5- 7 minutes until thickened.
Add back the chicken and stir in 1 cup frozen peas and 1 cup frozen corn .
Season to taste with salt and pepper and simmer 3- 5 minutes more.
Stir in 2 tbsp fresh parsley (optional).

Pro Tips for the Best Homemade Chicken Pot Pie

Here are some little secrets of mine!

Don't skip searing the chicken! It adds so much flavor.
make-ahead options? Absolutely! You can make the homemade chicken pot pie filling a day or two in advance. Honestly, the flavors meld even better overnight.
Be careful to not overcook the chicken, so it stay so juicy.

So there you have it! You've just learned how to make a truly incredible chicken pot pie filling . This recipe works beautifully with any chicken pot pie recipe with pie crust or even as a chicken pot pie without crust topping.

I'm confident you can use this to make your own best homemade chicken pot pie . Happy cooking, you legends!

**Recipe Notes for the Best Chicken Pot Pie Filling Ever!**

Right, so you've got your ingredients. You know what? Let's talk shop about this amazing homemade chicken pot pie filling .

It's not just slapping ingredients together, you know? It's about flavour, love, and making something truly comforting!

Serving Suggestions: Chicken Pot Pie Filling Recipe With Pie Crust

Honestly, presentation matters! I reckon serving your classic chicken pot pie warm, straight from the oven is the best way.

Think golden, flaky crust. A sprinkle of parsley on top? Pure chef's kiss.

For sides, a light green salad cuts through the richness perfectly. And a nice cold pint. Don't forget that.

Storage Tips for your Chicken Pot Pie Filling

Right, listen up! If you’re not using all your creamy chicken pot pie filling straight away, let it cool completely.

Then, pop it in an airtight container in the fridge. It'll happily keep for up to 3 days.

Freezing is also an option! Just remember to use a freezer safe container. Defrost it overnight in the fridge before reheating.

Reheat gently on the hob, stirring often, until piping hot all the way through. Honestly, I've done this loads of times! You can also freeze the make-ahead chicken pot pie filling if you prepared it in advance.

Variations: Mix It Up!

Feeling adventurous? Why not try swapping the chicken for mushrooms to make it vegetarian, or try chicken pot pie without crust ? For a gluten-free version, just use gluten-free flour in your roux.

Sorted!

In autumn, butternut squash is a brilliant addition. I swear, it’s a game changer.

Nutrition Basics: Easy Chicken Pie Recipe

Let’s be honest, chicken pot pie filling is comfort food. It’s not exactly a salad, is it? But it’s got protein from the chicken, vitamins from the veggies, and it's good for the soul, innit? It keeps you warm and full.

There you have it! Go forth, make this chicken pot pie filling recipe your own, and enjoy every single bite.

Trust me, this is the Best Homemade Chicken Pot Pie and you’ve got this!

Frequently Asked Questions

Can I make the chicken pot pie filling ahead of time?

Absolutely! Making the chicken pot pie filling ahead of time is a great time saver. Just prepare the filling according to the recipe, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to bake, simply assemble your pot pie and bake as directed.

It’s like having your own ready-made comfort food, a bit like having a cheeky Nando's in the fridge ready to go!

What's the best way to store leftover chicken pot pie filling?

If you've got leftover chicken pot pie filling (lucky you!), make sure to cool it down completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze the filling for longer storage, up to 2-3 months.

When ready to use, thaw it in the refrigerator overnight and gently reheat on the stovetop or in the microwave, stirring occasionally until heated through. Just like reheating a good curry, gentle is the key!

How can I thicken my chicken pot pie filling if it's too runny?

If your chicken pot pie filling is a bit too thin for your liking, don't fret! The easiest fix is to mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this slurry into the simmering filling and let it cook for a few minutes, stirring constantly, until the sauce thickens.

Alternatively, you can mix a tablespoon of flour with softened butter to create a beurre manié, then whisk that in until the filling has reached its desired consistency. Sort of like fixing a wobbly jelly!

Can I freeze the chicken pot pie filling?

Yes, you absolutely can! Freezing chicken pot pie filling is a fantastic way to meal prep. To freeze, let the filling cool completely, then transfer it to a freezer safe container or freezer bag, removing as much air as possible. It can be frozen for up to 2-3 months.

When ready to use, thaw it overnight in the refrigerator before reheating. I wouldn't refreeze it though once it's been thawed.

I'm a vegetarian. Can I adapt this chicken pot pie filling recipe?

Of course! To make a vegetarian version of this chicken pot pie filling, simply replace the chicken with an equal amount of firm tofu (pressed and cubed) or a mix of hearty vegetables like potatoes, parsnips, and mushrooms. Use vegetable broth instead of chicken broth.

The rest of the recipe remains the same, giving you a comforting and delicious vegetarian pot pie experience, even Mr Bean would approve!

My chicken is drying out in the Chicken Pot Pie Filling, what am I doing wrong?

Don't worry, it happens to the best of us! Be sure not to overcook the chicken in the first step. Searing it lightly helps retain the moisture. Also, make sure you're simmering, not boiling, the filling once the chicken has been added back in.

Another tip is to make sure your chicken pieces are roughly the same size, this will ensure even cooking. And finally, give it a taste test! Once you've reached your desired doneness remove the pot from the heat and set it aside for assembly and baking.