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.
**Gather biscuit ingredients, add dry ingredients together. With a pastry blender cut in the butter until crumbly. Mix in the cheese, then add the milk. Stir just until incorporated (if the dough is dry add a little bit more milk a tbsp at a time until slightly wet)
Pour the filling into the casserole dish. Take the biscuit dough pat out gently with your fingertips and place over filling, covering the top.
Bake in pre-heated oven at 350° for 35-40 minutes.
*Take the drippings and either place in the freezer to make a chicken gravy later or make a chicken gravy cool then place in the freezer. Either freeze the bones for a soup base or add to a pot add enough water to cover the bones and simmer on low (never boiling) for 7-8 hours.
** if using a pie dough place the filling in the casserole dish and top with pie dough, slashing the top a couple of times to allow the steam to escape.
Recipe by Resolute Ridge©
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