Chicken Pot Pie Filling (enough for 4 individual pot-pies)

By brandnewlife

Ingredients

• 1/3 cup butter
• 1/3 cup flour
• 1 medium onion, diced
• 4-5 sprigs of thyme
• 1 large chicken breast (or 2 small), cut into bite-sized pieces
• 1 1/3 cup chicken stock
• 2/3 cup milk
• 1/2 tsp ground black pepper
• 1/2 tsp salt (or more if using unsalted butter)
• 4 small potatoes, diced into bite-sized pieces
• 3 medium carrots, sliced
• 1/3 cup frozen peas
• 1/3 cup frozen corn

Details

Servings 4

Preparation

Step 1

1. Combine the potatoes and carrots in a small sauce pan with just enough water to cover them. Bring to a boil and let cook until fork tender. Remove from the heat, add the peas and corn and put the lid on. Let sit for a minute to thaw the peas and carrots)

2. Meanwhile, in a large saucepan, melt the butter. Add the onions, thyme sprigs and chicken. Cook in the butter for about 5 minutes, until the onion is tender and the chicken is cooked on the outside (not cooked through). Add the flour and stir to create a roux (a paste) with the butter. Cook for about 2 minutes to cook the flour though. Then, add the chicken stock and milk. Stir vigorously to work the liquid and roux together. Bring to a boil for a minute, then reduce the heat and simmer. Add the cooked and drained vegetables. Let simmer together for a couple minutes. Remove and discard the thyme sprigs.

3. Once the sauce is ready and the pie crusts have been prepared inside oven-safe bakeware (about 1 pint capacity), ladle the filling into the crust. Leave about 1/2 inch at the top. Place the top crust on the pie and pinch the top and bottom together to seal. Press a fork around the edges to seal the crusts completely. Using a paring knife, create 4 1-inch long slits in the middle of the top crust.

4. Place on a baking sheet and bake for about 35 minutes at 425F. During the last 10 minutes of baking, it may be necessary to cover with foil to prevent the top crusts from getting burnt.