Description
All the cozy, creamy goodness of chicken pot pie—without the crust. This one-pan filling is rich, hearty, and ready in about 30 minutes. Spoon it over biscuits, mashed potatoes, rice, or toast for instant comfort any night of the week.
Ingredients
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2 tbsp butter
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1 small onion, diced
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2 carrots, sliced
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2 celery stalks, chopped
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2 garlic cloves, minced
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⅓ cup all-purpose flour
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2 cups chicken broth (low sodium)
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1 cup milk or half-and-half
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2 cups cooked chicken, shredded
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½ cup frozen peas
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Salt and black pepper, to taste
Optional flavor boosts
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1 tsp dried thyme or poultry seasoning
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1–2 tbsp fresh parsley, chopped
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Splash of cream for extra richness
Instructions
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Sauté the veggies
Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute. -
Make the roux
Sprinkle flour over the vegetables. Stir constantly and cook 1–2 minutes to remove raw flour taste. -
Create the sauce
Slowly whisk in chicken broth and milk. Bring to a gentle simmer, stirring often, until thickened (about 5–7 minutes). -
Add chicken & peas
Stir in shredded chicken and frozen peas. Simmer 3–4 minutes until heated through. -
Season & finish
Season with salt, pepper, and herbs if using. Add a splash of cream if desired. Remove from heat and serve.
Notes
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Rotisserie chicken saves time and adds flavor.
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If sauce is too thick, add a splash of broth or milk.
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If too thin, simmer longer or stir in a cornstarch slurry.
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Great for meal prep—stores well for 3 days in the fridge.