Creative Culinary Solutions

Creamy Chicken Pot Pie Filling Base

Name: Creamy Chicken Pot Pie Filling Base
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 L (approximately 80–100 servings of 100–125 mL each)
Ingredients: 310 g of LUDA Chicken Soup Base EP Chicken Soup Base EP10 L of water1.2 kg of cooked long grain rice1.5 kg of cooked chicken, shredded1 kg of carrots, diced800 g of onions, diced1 kg of peas120 g of flour100 g of butter1 L of cream or milk5 g of black pepper10 g of thyme

Serving suggestion: Use as a filling for chicken pot pies, casseroles, vol-au-vents, or pastry-based dishes.

Difficulty:	11/20
Yield serving:	10 L (approximately 80–100 servings of 100–125 mL each)
Preparation time:	15 minutes
Cooking time:	30 minutes

Difficulty

11/20

Yield serving

10 L (approximately 80–100 servings of 100–125 mL each)

Preparation time

15 minutes

Cooking time

30 minutes

Ingredients

310 g of LUDA Chicken Soup Base EP Chicken Soup Base EP
10 L of water
1.2 kg of cooked long grain rice
1.5 kg of cooked chicken, shredded
1 kg of carrots, diced
800 g of onions, diced
1 kg of peas
120 g of flour
100 g of butter
1 L of cream or milk
5 g of black pepper
10 g of thyme

Preparation

Prepare chicken broth by dissolving LUDA chicken base in boiling water, ensuring no lumps remain
In a large pot, melt butter over medium heat
Whisk in flour to form a roux, stirring constantly for 2–3 minutes
Slowly add hot chicken broth while whisking continuously until smooth and fully incorporated
Add onions and carrots and simmer until tender, approximately 15–20 minutes
Stir in cooked chicken and peas, mixing gently
Add cream or milk for richness if desired, stirring well
Season with thyme and black pepper
Simmer until thickened to a filling consistency, approximately 10–15 minutes
Adjust seasoning if needed
Maintain warm over low heat for service