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Chicken Pot Pie Filling

Chicken Pot Pie Filling

This creamy, comforting Chicken Pot Pie Filling is packed with tender chicken, hearty vegetables, and a rich sauce. Whether baked into a crust, spooned over biscuits, or enjoyed on its own, it delivers nostalgic, cozy flavor every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Comfort Food, Main Course
Cuisine American
Servings 6 servings
Calories 365 kcal

Equipment

  • Large Skillet
  • Wooden Spoon
  • Knife
  • Cutting board

Ingredients
  

Main Ingredients

  • 2 boneless, skinless chicken breasts lean protein that cooks tender and juicy
  • 1 tbsp olive oil for browning the chicken
  • 1 tbsp butter adds richness
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup frozen peas add at the end for color and freshness
  • 1 cup diced potatoes adds heartiness
  • 0.25 cup all-purpose flour for thickening the sauce
  • 2 cups low-sodium chicken broth
  • 1 cup milk or half-and-half for creamy texture
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.25 tsp smoked paprika optional for warmth and color
  • fresh parsley chopped, for garnish

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side until cooked through. Remove, let rest, then dice into bite-sized pieces.
  • In the same pan, melt butter. Add onions, garlic, carrots, and potatoes. Cook for 5–6 minutes until fragrant and softened.
  • Sprinkle flour over vegetables and stir for 1–2 minutes until flour is lightly golden.
  • Slowly pour in chicken broth while stirring. Add milk or half-and-half. Stir gently as sauce thickens.
  • Season with salt, pepper, thyme, and smoked paprika. Taste and adjust as needed.
  • Add diced chicken and frozen peas. Simmer for 5–10 minutes until sauce thickens and coats a spoon.
  • Finish with chopped parsley. Serve hot or portion for meal prep.

Notes

Use chicken thighs for more flavor, and swap milk with oat or almond milk for dairy-free. Serve in pie crust, with biscuits, over mashed potatoes, or enjoy on its own.

Nutrition

Calories: 365kcalCarbohydrates: 22gProtein: 30gFat: 18gSaturated Fat: 6gCholesterol: 75mgSodium: 480mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 580IUVitamin C: 10mgCalcium: 90mgIron: 2.3mg
Keyword chicken pot pie, Creamy Filling, weeknight dinner
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