Description
A delicious and hearty chicken pot pie filling made with tender chicken, vegetables, and creamy gravy.
Ingredients
Scale
- 2 lbs. boneless skinless chicken breast or thighs
- to taste Salt
- to taste Pepper
- 3 cups chicken broth
- 4 tablespoons butter
- ½ small yellow onion (finely diced)
- 3 cloves garlic (minced)
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- ⅓ cup flour
- ½ cup half and half
- 1 chicken bouillon cube (or 1 teaspoon better than bouillon)
- 1 teaspoon Worcestershire sauce
- 2 cups frozen vegetables (peas, carrots, corn)
- 5 cups warm mashed potatoes
Instructions
- Preheat oven to 450 degrees.
- Pat the chicken dry and season with salt and pepper. Add chicken broth to a medium saucepan and add the chicken. Gradually bring it to a gentle boil. Let cook with the lid cracked for 15 minutes or until cooked through. Remove the chicken and shred it, reserving the broth.
- Melt butter in a wide (12-inch) pan over medium heat. Add the onions and sauté for 4 minutes. Add garlic and seasonings, toss to coat and cook for 1 more minute.
- Add the flour and toss to coat. Cook for 2 minutes until raw flour smell is gone.
- Reduce heat to low. Add 2 cups of reserved chicken broth in small splashes, stirring to incorporate. Add half and half in the same manner.
- Add chicken bouillon and Worcestershire sauce, then add shredded chicken and stir to combine.
- Increase heat to medium and add remaining chicken broth in splashes while letting the filling simmer and reduce for 10-15 minutes.
- Add frozen vegetables and stir to combine and heat through. Remove from heat.
- Transfer filling to a lightly greased 9 x 13-inch baking dish if skillet isn’t oven-safe.
- Let filling cool slightly, then carefully place scoops of warm potatoes on top. Use a silicone spatula to spread the potatoes evenly.
- If desired, use a fork to “rake” a design on top. Bake uncovered for 10 minutes.
- Set broiler to high and let the top brown for about 4 minutes, watching carefully to avoid burning.
- Remove and garnish with parsley. Let sit for 5 minutes before serving.
Notes
- Chicken thighs will result in a richer filling.
- For a gluten-free option, substitute flour with a gluten-free thickener.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg