This pot pie is a bit of a Frankenstein, there are many upgrades and substitutions that you can use, making it great for "whatever you have on hand". My favorite way to make this pie is using chicken legs, as I can stretch them over a couple of meals, you can use whatever chicken you have on hand, you'll need about 2-3 cups.
5 - chicken legs uncooked (2-3 cups)
8 tbsp - unsalted butter
1/2 tsp - celery seeds
3 garlic cloves minced
1/3 cup - all purpose flour
2 cups - chicken broth
12 oz - sour cream, heavy cream, or evaporated milk
2 cups - all purpose flour
1 tbsp - baking powder
1/4 tsp - sea salt
2 tbsp - cold butter (salted)
1/2 cup - old cheddar cheese
3/4 cup - full fat milk
1 cup - old cheddar cheese
3 green onions sliced
1/2 cup - water (if using sour cream)
The best way to make this meal is by cooking the chicken the day before, use the bones for a soup the first night, then make this meal the second night.
Pre-heat oven to 375°
Place chicken legs in a glass or other heavy baking dish, rub with olive oil, salt, and pepper. Bake for 35-40 minutes, cool. Lower oven temp to 350°
*Once the chicken is cool remove the meat from the bone.
In a sauce pot or skillet, melt the butter and add the celery seeds and garlic stirring until fragrant about 1 minute. Stir in the flour and cool until brown a minute more. Slowly add the chicken broth stirring to incorporate. add the 1/2 cup of water to the sour cream to thin out, then add slowly to the pan, stirring continually. Bring to boil, add peas, corn, and carrots if using, reduce to a simmer and cook for about 5 minutes stirring occasionally add scallions then turn off stove, prepare the biscuits.