Creamy Chicken Pot Pie Filling : Meal Prep Comfort in a Bowl
Get cozy comfort without the fuss. This chicken pot pie filling delivers everything you love—tender chicken, veggies, and creamy gravy—minus the crust. It’s hearty, freezer-friendly, and perfect for meal prep. Spoon it over rice, mashed potatoes, or biscuits for a warm, satisfying meal anytime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 1x
Ingredients
1.5 lbs cooked chicken breast or thighs, shredded
1 tbsp olive oil or butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
1/2 cup frozen corn (optional)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup milk (or half-and-half for extra creaminess)
1 tsp dried thyme
Salt & pepper to taste
Instructions
Heat oil or butter in a large skillet over medium heat. Sauté onions, carrots, and celery until soft (about 6–8 minutes).
Add garlic, stir for 1 minute.
Sprinkle in flour, stir to coat veggies and cook off the raw taste (1–2 minutes).
Slowly whisk in chicken broth, then milk, stirring until thickened (4–5 minutes).
Add chicken, peas, and corn. Stir in thyme, salt, and pepper. Simmer until everything is heated through and creamy.
Cool and store in airtight containers. Reheat and serve over rice, mashed potatoes, or puff pastry squares.
Nutrition
- Calories: 280
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g