This pot pie filling is as good as it gets! Rich, creamy and packed with chicken and veggies. Bake it in any crust you like or serve with mashed potatoes!
Make Filling:
1. Steam 4 carrots and chop.
2. Roast fresh corn if desired and get 1/2 cup peas ready.
3. Grill 1 pound chicken cutlets in a grill pan with salt/pepper. Cut into small pieces.
4. In a pot, melt 4 Tablespoons butter and sprinkle in 1/4 cup flour (I used gf flour), stirring to combine very well. Cook 1 minute.
5. Add 2 cups chicken broth and 2 Tablespoons heavy cream. Stir to combine and simmer on low to thicken a bit.
6. Stir in the carrots, peas, corn kernels if using and chicken. Add salt/pepper.
Bake in pie crust according to package directions or homemade recipe.
Betsy says
Had something very similar at a local restaurant but they had pearl onions in the mixture as well. It was served over a bed of garlic mashed potatoes. The chicken filling was then topped with two large triangles of puff pastry. Quite a presentation and most delicious!
Hugs & Cookies xoxo says
Love the puff pastry idea!!! Thanks for sharing!!!!!