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Chicken Pie Filling

  • 2-4 Skinless Boneless Chicken Breasts cut into bite size pieces
  • 1 Onion Diced
  • 2-4 Stalks Celery Chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Cups Chicken Stock
  • 1 Cup COLD Water
  • 2 Tablespoons Cornstarch
  • 1 Cup Frozen Peas and Carrots
  1. Heat oil in a skillet
  2. Put in your cut up chicken
  3. salt and pepper to taste
  4. When Chicken is no longer pink, add onion and celery.
  5. Stir frequently
  6. Cook until onions are clear.
  7. Add Stock and Vegetables
  8. simmer until vegetables are soft
  9. In a cup stir COLD water and cornstarch together.
  10. Bring stock to a rolling boil
  11. slowly add water and cornstarch mixture while stirring
  12. When it is the desired thinness remove from heat.