[Recipe + Video] Creamy Chicken - Filling for Casseroles and Party Foods
A lovely, creamy, rich, tasty chicken breast filling that you can use to stuff your pastelones and picaderas, or to serve as the meat dish in your meal.
Course Dinner, Lunch
Cuisine Dominican
Keyword creamy chicken pie filling recipes, creamy chicken pot pie filling
Mix chicken breasts, cilantro and garlic. Cover with water and add 1 teaspoon of salt. Boil until chicken is very tender, adding water if it becomes necessary. Cool to room temperature.
2. Shred
Remove chicken from the liquid (you can save it and use it as chicken broth). Shred the chicken into very small pieces.
3. Cook
In a skillet heat the butter over very low heat. Add in onions and cook stirring until the onions have become translucent. Stir in chicken and cook and stir until the chicken is heated through. Sprinkle with the flour and mix well. Pour in the milk and cook until most of the liquid has evaporated and there is a small amount of thick sauce in the skillet. Remove from the heat and mix in the parmesan and minced parsley.
4. Serve
Season with salt and pepper to taste if you find it necessary. Serve warm as a standalone dish, or cool to room temperature before stuffing empanadas and pastelones.
Video
Notes
If you want to save some time, use supermarket roasted chicken for the filling, shred it, and skip the step in which you boil the chicken, proceeding with the remaining steps as instructed.