Chicken Pot Pie Filling
Creamy chicken pot pie filling with tender chicken, potatoes, corn, and a flavorful onion gravy, perfect for comforting family dinners or potlucks.
Ingredients
Instructions
- Heat margarine over low heat.
- Combine flour, chopped onion, salt, and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat.
- Stir in chicken broth and milk; heat to boiling, stirring constantly.
- Boil and stir for 1 minute.
- Add cooked chicken, potatoes, and corn to the mixture.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can substitute the chicken with turkey or even a plant-based protein for a vegetarian option. If you want to boost the nutrition, toss in some frozen peas or mixed vegetables. Make sure to cook the potatoes until tender before adding them to the filling for the best texture.
Serving Suggestions
Serve the chicken pot pie filling in a flaky pie crust for a traditional dish, or over a bed of rice for a comforting meal. Pair it with a simple green salad or some steamed vegetables for a balanced dinner. This filling also pairs beautifully with Easy Chicken-Broccoli Casserole if you're looking for additional chicken recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the filling in a saucepan over low heat, stirring occasionally, until warmed through. Alternatively, you can reheat it in the microwave in short intervals, stirring in between, to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pie Filling contains roughly 349 calories, with 9g protein, 52g carbohydrates, and 12g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1237mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken instead of cooked chicken?
Yes, you can use frozen chicken. Just ensure it's fully cooked before adding it to the filling. Boil or bake the chicken until it reaches an internal temperature of 165°F, then shred or chop it for the best results.
What type of potatoes should I use for this recipe?
Waxy potatoes like Yukon Gold or red potatoes work well because they hold their shape during cooking. If you prefer a creamier texture, you can use russet potatoes, but be sure to cut them into smaller pieces to ensure they cook evenly.
Can I make this filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just keep it in an airtight container. When ready to use, reheat it gently on the stove or in the microwave before placing it into a pie crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).