Pot Pie Filling



Makes 32 cups

Recipe from

Southern Living


3 cups butter or margarine
2 large onions, chopped
6 celery ribs, chopped
3 cups all-purpose flour
2 (49-ounce) cans chicken broth
5 cups milk
16 cups chopped cooked chicken (about 8 roasted whole chickens)
3 1/2 cups sliced carrots, cooked (about 1 pound)
3 1/2 cups frozen green peas, thawed
1 to 2 tablespoons salt
1 tablespoon pepper
1 1/2 teaspoons poultry seasoning
2 teaspoons hot sauce


Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and sauté until tender.

Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.