Chicken Pot Pie Filling

makes 4, 9 inch pies; 6 servings to a pie

Ingredients:

  • 2 T olive oil
  • 2 T butter
  • 1 medium yellow onion, diced
  • 3 green onions, chopped
  • 1 carrot, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 c fresh corn, about 2 ears
  • 2 c baby bella mushrooms, thinly sliced
  • 3.5 lb boneless, skinless chicken breast, cubed
  • 2 T all purpose flour
  • 8 oz frozen peas
  • 1/4 t rosemary
  • 1/2 t thyme
  • 1/4 t dried mustard
  • 3/4 t dill
  • kosher salt
  • fresh ground black pepper
  • 2 c low sodium chicken broth
  • 1 c half and half
  • 3 t corn starch (to thicken if needed)

Instructions:

  1. Heat butter and olive oil in a large stock put over medium high.
  2. Add onions, carrot, celery, garlic, corn, and mushrooms. Cook until translucent, about 8 minutes.
  3. Add chicken. Cook about 5 minutes, tossing chicken and vegetables together.
  4. Add flour, frozen peas, rosemary, thyme, mustard, and dill. Stir well.
  5. Add chicken broth. Turn heat to medium-low. Let simmer 15 minutes, stirring occassionally.
  6. Add half and half and, if needed, corn starch. Let simmer 10-15 minutes, stirring occassionally.
  7. Remove from heat and allow to cool slightly. Add to pie crusts or divide into four containers and freeze for later use.

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