Chicken Pot Pie Filling

This recipe only details the filling component. While pot pie traditionally uses a crust, I often just make this like a cottage/sheppards pie, with the filling topped with a mash and optional cheese layer.

Ingredients Directions

  • 2 tbsp cooking fat
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1/2 cup pepper, diced
  • 1 1/2 cups chicken broth
  • 4 oz cream cheese, softened
  • 1/4 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp celery seed
  • 1/4 tsp cayenne pepper, to taste
  • Salt and pepper, to taste
  • 1/2 teaspoon xanthan gum
  • 2 cups shredded rotisserie chicken
  • 12 oz of green beans and broccoli, cut into bite-sized pieces

  1. Preheat oven to 375 degrees.
  2. For the filling, melt the cooking fat medium heat then add the celery, onion, and peppers.
  3. Sautee over medium heat for 5 minutes or until veggies have softened.
  4. Add the chicken broth, cream cheese, and heavy cream; whisking until smooth. While mixture is combining add the herbs, salt, and pepper.
  5. Once the mixture is integrated reduce heat to low and sprinkle xanthan gum into the dish while whisking in quickly. Keep stirring until mixture thickens. You can add more xanthan gum to thicken or more stock to thin out to your desired thickness.
  6. Finally add the chicken, green beans, and broccoli.

Notes

For my first run, I also used a small amount of (1 tbsp about) of psyllium husk to thicken a bit more, but without the gumminess that too much xanthan gum can cause.

To complete the pie:

  1. Add the filling to a casserole dish, and add desired topping (potato mash/cauliflower mash/crust).
  2. Add optional shredded melting cheese over the dish.
  3. Bake at 375f for 30 minutes, or until the cheese is bubbling and starting to brown.
  4. Optionally broil for a couple of minutes for extra browning.

Original Recipe

, , , , ,