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Main Dishes

Chicken Pot Pie Filling
Ingredients
1 tablespoon canola oil
1 each small onion, diced
1 medium carrot, diced
1 each small russet potato, diced
2 1/2 cups low-sodium chicken broth, divided
1 tablespoon flour
1/2 cup frozen peas
2 cups Chicken, cooked, diced
1 teaspoon Chopped fresh thyme or 1/4 tsp. dried
1 teaspoon Fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
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Chicken Pot Pie Filling

Chicken Pot Pie Filling

Chicken Pot Pie Filling
  • Servings:Makes About 4 cups
  • Prep Time:0 minutes
  • Cook Time:46 minutes
directions
1. In a large nonstick skillet, heat oil on medium-high. When oil is hot, add onion and carrot and cook until browned at the edges, 3 to 5 minutes. Add potato and stir to combine. Add 1 cup of the chicken broth and bring to a boil. Reduce heat to low and simmer until potatoes are tender and broth is completely absorbed, about 6 to 8 minutes.
2. Add flour and stir to combine. Add remaining 11/2 cups broth and bring toa boil. Reduce heat to low and simmer until sauce is thickened, 3 to 5 minutes. Add peas, chicken, thyme, parsley, salt, and pepper. Pour onto a flat dish and refrigerate until cold, about 25 to 30 minutes. Make pockets according to Pocket Sandwiches recipe.
Source: Fresh Magazine January, February 2010

 
 
 
 
 
 
 
 
 
 
 
 
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