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Pot Pie Filling

Pot Pie Filling

This recipe goes with Chicken Pot Pie

Southern Living NOVEMBER 2003

  • Yield: Makes 32 cups

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

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.

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Pot Pie Filling recipe

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