Chicken Pot Pie Filling

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Chicken Pot Pie Filling

Prep Time15 mins
Cook Time25 mins
Course: Main Course
Keyword: casserole, comfort foods
Main Protein: Chicken
Cooking Method: Oven
Servings: 6
Calories: 419kcal


  • 3 chicken breasts boneless and skinless, cooked and cubed
  • 10 mushrooms sliced
  • 1 red bell pepper chopped
  • 3/4 cup peas frozen
  • 1 onion chopped
  • 1/2 tsp. salt
  • 1/2 tsp. ground sage
  • 1/4 tsp. marjoram
  • 1/4 tsp. thyme
  • 1 large (gallon) freezer bag or reusable silicone bag

On the day of cooking:

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 1 package Pillsbury Country Biscuits


Assembly instructions:

  • Cook and cube chicken. Allow it to cool.
  • Chop onion and red pepper and slice the mushrooms.
  • Add the chicken, onions, red peppers, mushrooms, and peas to a large resealable plastic bag. Add in the seasonings and give it a quick shake. Remove the excess air from the bag and seal before freezing.

Cooking instructions:

  • Take the filling out of the freezer to thaw. Dump the bag contents into a skillet over medium-high heat. Cook for 5 minutes.
  • Add the butter and flour and stir. When well mixed in, slowly pour in the milk.
  • Heat for another 3-5 minutes until the sauce has thickened slightly.
  • Transfer the chicken pot pie filling to an oven-safe casserole dish.
  • Top with the country biscuits.*
  • Bake at 400° for 18-20 minutes and the biscuits are golden brown.


*I like to split the biscuits in half lengthwise so they are thinner and less doughy. I like more of a crispy texture, but if you prefer more of a dumpling texture, leave the biscuits whole when placing them on top.


Calories: 419kcal | Carbohydrates: 40g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 851mg | Potassium: 838mg | Fiber: 3g | Sugar: 8g | Vitamin A: 920IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 3mg