Pot Pie Filling
Ingredients
- 3 cups butter or margarine ⓘ
- 2 large onions, chopped ⓘ
- 6 celery ribs, chopped ⓘ
- 3 cups all-purpose flour ⓘ
- 2 (49-ounce) cans chicken broth ⓘ
- 5 cups milk ⓘ
- 16 cups chopped cooked chicken (about 8 roasted whole chickens) ⓘ
- 3 1/2 cups sliced carrots, cooked (about 1 pound) ⓘ
- 3 1/2 cups frozen green peas, thawed ⓘ
- 1 to 2 tablespoons salt ⓘ
- 1 tablespoon pepper ⓘ
- 1 1/2 teaspoons poultry seasoning ⓘ
- 2 teaspoons hot sauce ⓘ
Instructions
- Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and saute until tender.
- Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.
Nutrition & Diet Analysis (per serving)
708
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).