This classic chicken pot pie filling is a savory mixture of succulent chicken, tender vegetables, rich gravy, and flavorful herbs. The chicken pieces are cooked until just tender and then combined with carrots, celery, pearl onions, and peas. An array of herbs, including thyme, oregano, and parsley, is added for a flavorful touch. The mixture is then poured into a pastry-lined pie dish, or eaten alone or on top of mashed potatoes, and topped with a flaky crust. After baking in the oven, the result is a comforting, home-cooked dish that will have everyone coming back for seconds.
Ingredients
10 boneless, skinless, chicken thighs
4 cans of cream of chicken soup
4 carrots, chopped
4 celery stalks, chopped
1 tbsp parsley
1 tbsp thyme
1 tbsp oregano
1 bag of frozen sweet peas
1 bag of frozen pearl onions
milk
2 tbsp olive oil
Method
In a large skillet, heat 1 tbsp of olive oil over medium-high heat and saute 1/2 of the chicken until well browned.
Remove to a platter and repeat with the other 1/2 of the chicken.
In a large saucepan. heat 1 tbsp olive oil over medium heat and saute the carrots and celery until softened, about 5-6 minutes.
Add the chicken soup and 2 soup cans of milk to the saucepan and mix well.
Add the chicken, sweet peas, and pearl onions to the saucepan, cover, and simmer on low for 1 hour.
Serve immediately, or let cool slightly if filling pie crusts.
