Chicken pot pie filling

From Recipes

Current revision

Chicken Pot Pie Filling

Filling

• 1 tsp oil
• 1 medium yellow onion, chopped
• 2 small potatoes, peeled and diced
• 2 cloves garlic, minced
• 3 red peppers from the garden, diced
• 6 baby bella mushrooms, diced
• 6 ounces carrots, diced
• 6 ounces celery, sliced
• Salt and freshly ground pepper
• 8 oz leftover chicken
• 4 ounces green beans or sugar snaps, fresh or frozen
• 4 ounces frozen corn
• 4 ounces frozen peas

Sauce

• 1 can cream of chicken soup
• 1/2 cups chicken stock
• Dash of Hot Sauce
• Salt and freshly ground pepper
• 1/4 tbsp dried tarragon

Directions:
To Make The Filling:Heat the oil in a large pot set over medium heat. Add the onion and potato; saute for 5 minutes. Add the rest of the vegetables (minus the peas and corn), and saute about 15 minutes, until the potatoes are tender. Add salt and pepper to taste.

While the vegetables are sautéing, skin the chicken, pull the meat off the bones, and shred the meat or cut into bite-size pieces.

To Make The Sauce: Heat can of cream of chicken soup with stock, hot sauce and chicken. Once heated through and well mixed, add mixture to veggies.

Add to your favorite crust or serve over rice or pasta
Serves 4