This Homemade Creamed Chicken Filling is the ultimate comfort food base — creamy, savory, and packed with tender chicken and colorful vegetables. Whether you’re making a classic chicken pot pie, puff pastry pockets, or serving it over mashed potatoes, this rich filling delivers cozy, homemade flavor in every bite. It’s quick to make, uses simple ingredients, and turns any meal into something special.
Who Is This Recipe For?
This recipe is perfect for:
- Busy home cooks who love easy, homemade meals.
- Comfort food lovers who crave rich and creamy chicken dishes.
- Meal preppers who want a versatile filling for multiple dishes.
- Families who enjoy hearty, nutritious meals that everyone will love.
Why It’s Great
- 🥘 Creamy & Flavorful: Butter, milk, and chicken broth create the perfect sauce.
- 🍗 Uses Leftovers: Ideal for leftover rotisserie or cooked chicken.
- ⏱️ Quick to Make: Ready in about 25 minutes!
- ❄️ Meal Prep Friendly: Stores beautifully for future meals.
- 💡 Versatile: Works for pot pies, casseroles, puff pastries, or even pasta dishes.
Ingredients
For the Creamed Chicken Filling:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup diced carrots
- 1 cup frozen peas
- ½ cup diced celery
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup whole milk or heavy cream
- Salt and pepper, to taste
- ½ teaspoon dried thyme
Kitchen Equipment Needed
- Large skillet or saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Whisk
- Cutting board and sharp knife
Instructions
Step 1: Heat the butter and olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Step 2: Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Step 3: Stir in the diced carrots and celery, cooking for 5 minutes until they begin to soften.
Step 4: Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to eliminate the raw flour taste.
Step 5: Gradually pour in the chicken broth while whisking to avoid lumps. Add the milk (or cream) and continue stirring until the sauce thickens.
Step 6: Stir in the shredded chicken, peas, thyme, salt, and pepper. Simmer for 5–7 minutes, allowing the flavors to combine and the sauce to become creamy and rich.
Step 7: Remove from heat and let it cool slightly. Use it as a filling for pot pies, puff pastries, or serve it over rice, pasta, or biscuits.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze for up to 2 months in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth if the sauce thickens too much.
FAQ
Q: Can I use leftover turkey instead of chicken?
A: Absolutely! This recipe works wonderfully with cooked turkey — a great way to use Thanksgiving leftovers.
Q: Can I make this dairy-free?
A: Yes! Substitute the milk or cream with unsweetened almond milk or coconut milk, and use dairy-free butter.
Q: What other vegetables can I add?
A: Mushrooms, potatoes, or corn are great additions for extra flavor and texture.
Q: How can I make it gluten-free?
A: Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Conclusion
This Homemade Creamed Chicken Filling is a timeless comfort dish that’s rich, hearty, and incredibly versatile. Whether you’re baking it into a flaky pie, serving it with biscuits, or spooning it over pasta, this creamy filling transforms simple ingredients into pure comfort food. Once you try it, you’ll never need a store-bought version again!
👉 Whip it up once — and it’ll become a family favorite for years to come!
