Creative Culinary Solutions
Creamy Chicken & Vegetable Pot Pie Filling
Serving suggestion: Use as filling for pot pies, pastry shells, or baked casseroles.
| Difficulty: | 4/20 |
| Yield serving: | 10 L (approximately 40 servings of 250 mL each) |
| Preparation time: | 20 minutes |
| Cooking time: | 35 minutes |
Preparation
- Prepare chicken broth by dissolving 310 g of LUDA Instant Chicken Soup Base, Gluten-Free, Half Salt into 10 L of boiling water. Stir until fully dissolved and set aside
- In a large pot, melt 100 g butter over medium heat
- Whisk in 120 g flour gradually to form a smooth roux. Cook for 2–3 minutes, stirring constantly, until the raw flour smell disappears
- Slowly add hot chicken broth while whisking constantly to avoid lumps. Continue whisking until the mixture is smooth
- Add onions, carrots, and celery. Stir well to combine
- Simmer for 15–20 minutes until vegetables are tender
- Stir in diced cooked chicken and peas. Cook for 5 minutes
- If using milk or cream for added richness, reduce heat to low and stir in slowly until fully incorporated. Do not boil
- Season with dried thyme and black pepper. Adjust salt if needed
- Continue simmering for 5–10 minutes until the filling reaches a thick, creamy consistency suitable for pot pies or casseroles
- Use immediately as filling for pot pies, pastry shells, or baked casseroles
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Ingredients
- 310 g LUDA Instant Chicken Soup Base, Gluten-Free, Half Salt Classic Chicken Soup Base
- 1.5 kg of cooked chicken, diced
- 1 kg of carrots, diced
- 1 kg of peas (fresh or frozen)
- 800 g of celery, diced
- 800 g of onions, diced
- 100 g of butter
- 120 g of flour (all-purpose or gluten-free as preferred)
- 1 L of milk or cream
- 5 g of dried thyme
- 5 g of black pepper
- Salt to taste
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