Creamy Chicken Filling

Servings :

This is the filling I use for my Chicken Bread recipe and sometimes for my Chicken Pies. It’s absolutely delish!


  • 1½ - 2 cups chicken boiled and shredded
  • 1 medium or 2 small onions chopped finely
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tbsp. coriander leaves
  • 4 chopped green chillies
  • 1 tsp. garam masala powder
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 cup milk


Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala….add the milk, cook till thick, mix in the shredded chicken add chopped green chillies and coriander leaves, remove and cool completely.

105 thoughts on “Creamy Chicken Filling
105 Replies
  • Fauzia, first of all thank
    Fauzia, first of all thank you very much for sharing this wonderful recipe. I made the roses yesterday using this filling and they were a hit. Even my 11 year old son who is a picky eater, said they were amazing which believe me is really something!!! The only problem I had was the sides opened up even though I pinched them together as you said. Is there anything else I can do to ensure this does not happen the next time I make them? Lastly, if I make the filling advance, how long can I keep it refrigerated? Thanks again

    • Thanks for the amazing
      Thanks for the amazing feedback. The filling can be made up to 3-4 weeks in advance and frozen, or if you plan to just refrigerate it then no longer than 3-4 days. Make sure the dough is really really soft to avoid it opening up, when it is soft the dough sticks together when pinched. You can help it along by dipping your fingertips in water and pinching the dough together to help it stick.

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