Pot Pie Filling

This recipe goes with Chicken Pot Pie

Yield: Makes 32 cups
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  1. Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and sauté until tender.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pot Pie Filling Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy