Pot Pie Filling
Don't feel like making a pastry crust? Enjoy this simplified pot pie filling over rice or with biscuits baked on top!
- 1 medium rotisserie chicken ideally garlic, herb or salt and pepper
- Optional but recommended 1 ½ teaspoon white/mild miso paste
- 1 medium yellow onion diced into ¼” pieces
- 1 medium shallot diced into ¼” pieces
- 2 cups plus splashes low-sodium chicken broth divided
- 4 cloves garlic minced
- 1 stick unsalted softened/room temperature butter
- ⅓ cup all-purpose or GF all-purpose flour
- ¾ teaspoon salt plus more to taste
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Freshly ground pepper to taste
- 1 teaspoon dijon mustard
- 1 cup half and half or heavy cream
- 12 ounces frozen mixed vegetables
- Pull meat from chicken and set aside. Add miso to a small bowl and top with a few tablespoons hot tap water. Use a fork to break up until smooth.
- Heat a large skillet to medium and add onion, shallot and a splash of broth. Saute for 6-8 minutes, until softened and translucent. Turn heat to low and add garlic. Stir 30 seconds.
- Add butter, flour and 1 cup stock. Stir until butter has melted and mixture turns into a creamy paste. Cook another minute, stirring, then stir in salt, basil, thyme, a generous amount of black pepper, mustard miso and half and half.
I love pot pie, especially in the Winter or after a difficult day, but I actually don't love it the traditional way, with a pastry crust...even when someone else has done the work! Maybe it's a texture thing? Anyway, I didn't want to throw the baby out with the bathwater, so I decided to make a super easy pot pie filling, which I can serve however I like! Over rice is my personal favorite option, but you can put it in a baking dish and throw some biscuits on top, then bake according to the biscuit directions. OR, you could even serve this over roasted broccoli and cauliflower for an extra low-carb, high fiber option!