Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced (Approx. 150 g)
  • 2 medium Carrots, diced (Approx. 120 g)
  • 2 Celery Stalks, diced (Approx. 100 g)
  • 2 Garlic Cloves, minced (Approx. 10 g)
  • 1/2 cup All-Purpose Flour (60 g)
  • 4 cups Good Quality Chicken Stock (950 ml)
  • 1 cup Whole Milk or Half & Half (240 ml)
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 3 cups Cooked Chicken, shredded or diced (Approx. 450 g)
  • 1 cup Frozen Peas (150 g)
  • 1 tsp Kosher Salt (to start)
  • 1/2 tsp Freshly Ground Black Pepper (to start)

Instructions:

  1. Melt Butter and Sauté: In the Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened but not browned (translucent is the goal).
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic.
  3. Dust with Flour (The Roux): Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously with a wooden spoon for 2–3 minutes. The flour should absorb all the fat and form a thick paste (the roux). This step is crucial for cooking out the raw flour taste.
  4. Incorporate Liquid (Temper and Whisk): Slowly pour in about 1 cup (240 ml) of the cold chicken stock while continuously whisking to incorporate the roux. Once smooth, slowly whisk in the remaining stock and the milk/cream.
  5. Simmer and Season: Add the dried thyme and bay leaf. Bring the mixture to a gentle boil, then reduce the heat immediately to a simmer. Cook, stirring frequently, for 10–15 minutes until the sauce has thickened significantly and coats the back of a spoon.
  6. Add Protein and Vegetables: Remove the bay leaf. Stir in the cooked chicken and the frozen peas. Simmer gently for 2–3 minutes, just until the peas are heated through.
  7. Adjust Seasoning: Taste the filling. Add salt and pepper as needed. The seasoning should be robust, as it will mellow slightly when baked in the pie.
  8. Cool Completely: Transfer the hot filling to a separate, shallow dish or baking tray. Allow the Chicken Pot Pie Filling to cool for at least 30 minutes, or preferably chill completely in the refrigerator before using in a pie crust.