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Name: Libby's Chicken Pot Pie Filling
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup onion chopped; 1 cup celery chopped; 1/3 cup butter or margarine; 1/2 cup flour; 2 cups chicken stock; 1/2 teaspoon chicken bouillon granules to taste optional; 1 cup milk; 3 cups cooked chicken diced; 16 ounces frozen mixed vegetables; 2 medium potatoes cut in 1/2" cubes; Salt and pepper to taste

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INGREDIENTS

1 cup onion ; chopped
1 cup celery ; chopped
1/3 cup butter or margarine
1/2 cup flour
2 cups chicken stock
1/2 teaspoon chicken bouillon granules ; to taste optional
1 cup milk
3 cups cooked chicken ; diced
16 ounces frozen mixed vegetables
2 medium potatoes ; cut in 1/2" cubes
Salt and pepper ; to taste

INSTRUCTIONS

Melt butter in a Dutch oven or deep skillet. Cook onion and celery

Until tender. Add flour and stir and cook for 1 minute. Add chicken stock and milk and stir until thickened and no flour lumps remain.

Stir in mixed vegetables and potato. Simmer, stirring often (the

Mixture is very thick and you don't want it to scorch), until the potatoes are barely done. Stir in chicken and season to taste.

Place mixture in freezer container and freeze.

I top with biscuits or puff pastry or pie crust. If you are using a

pot pie filling that is cold from the fridge it's important to bake it uncovered first--or heat it in the microwave or on top of the stove before adding the topping. If you put the topping on the cold filling, the topping will be soggy on the bottom and overcooked on the top before the filling is hot and bubbly.

NOTES

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Libby's Chicken Pot Pie Filling

1 cup onion chopped
1 cup celery chopped
1/3 cup butter or margarine
1/2 cup flour
2 cups chicken stock
1/2 teaspoon chicken bouillon granules to taste optional
1 cup milk
3 cups cooked chicken diced
16 ounces frozen mixed vegetables
2 medium potatoes cut in 1/2" cubes
 Salt and pepper to taste

Melt butter in a Dutch oven or deep skillet. Cook onion and celery
Until tender. Add flour and stir and cook for 1 minute. Add chicken stock and milk and stir until thickened and no flour lumps remain.
Stir in mixed vegetables and potato. Simmer, stirring often (the
Mixture is very thick and you don't want it to scorch), until the potatoes are barely done. Stir in chicken and season to taste.

Place mixture in freezer container and freeze.

I top with biscuits or puff pastry or pie crust. If you are using a
pot pie filling that is cold from the fridge it's important to bake it uncovered first--or heat it in the microwave or on top of the stove before adding the topping. If you put the topping on the cold filling, the topping will be soggy on the bottom and overcooked on the top before the filling is hot and bubbly.

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Nutrition

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Serving Size: 1 Recipe (10741g)
Recipe Makes: 1 Serving

Calories: 13760
Calories from Fat: 6754 (49%)

Amt Per Serving		% DV

	Total Fat 750.4g	1001 %
	Saturated Fat 433.2g	2166 %
	Monounsaturated Fat 234.4g
	Polyunsanturated Fat 38.4g
Cholesterol 2923.8mg		900 %
Sodium 11069.7mg		382 %
Potassium 29566.1mg		778 %
Total Carbohydrate 1066.5g		314 %
	Dietary Fiber 27.9g	112 %
	Sugars, other 1038.5g
Protein 720.5g		1029 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13760

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