Chicken Pot Pie Filling

I've serve pot pies a variety of ways, but always make the filling the same. Sometimes to save time, I serve over biscuits, even toast. When wanting a prettier presentation, I'll use puff pastry or make pie crusts.

After making a roast chicken I use leftover chicken for the pies, or after Thanksgiving I vacuum seal and freeze left over turkey in pint bags for future pies or other recipes.

This summer I purchased an electric mini pie/pastry maker, and it makes gorgeous, delicious individual pot pies in under 15 minutes. I've also used this "gadget" for making individual fruit pie. quiches, and muffins.

Mine makes two at a time, other models make four.  If you like beef pot pies, substitute cooked beef in the following recipe and use beef broth instead of chicken broth.

For pie crusts I use my Mom's no-fail recipe or buy a mix that calls for just adding water.  Both are more economical than buying  pre-made crusts.




Chicken Pot Pie Filling
1, 14 oz. can chicken broth
2 to 3 cups cooked chicken, cut into 1/2-inch pieces (turkey works, too)
1 1/2 cups frozen mixed vegetables, (peas carrots, corn,green beans)
1/3 cup  mushrooms (optional)
1/2 medium onion, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dry mustard
1/4 cup butter
2 to 3 Tabs, flour
3 Tabs cornstarch
1 cup cream or milk

Melt the butter in 3-quart saucepan over medium high heat. Add onions stirring frequently, cook 5 minutes, or until onions are translucent. Add flour, stirring until it thickens. Stir in chicken broth, adding vegetables, chicken, and seasonings. Bring to a boil then turn the heat down and simmer until vegetables are cooked, about 7 minutes.  Stir occasionally.
Blend cream and corn starch together in small measuring cup and add to mixture. Bring back to boiling, stirring constantly, and cook 1 minute until mixture thickens. Serves 4 to 6.

Ways to Assemble or Serve: 

1. Spoon chicken mixture into a 2-quart casserole dish. Top with biscuits; drizzle with 1 or 2 tablespoons of melted butter. Bake at 400 degrees for 15 to 20 minutes or until filling is bubbly and biscuits are lightly browned.
2. Spoon heated mixture over toast, prepared puff pastry squares or biscuits.
3. Make a double pie crust, then spoon into pie crust and seal with top crust, making slits for steam to escape while baking.
4. Use a mini pie/pastry maker and bake according to instructions.
5. Make individual servings in muffin tins, using pie crust dough or puff pastry.

Estimated cost $3.60 or less; .90 cents a serving or less.

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