Homesteaders Chicken Pot Pie

Homesteaders Chicken Pot Pie

30

6-7

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 pretty far, you can use whatever chicken you have on hand, you'll need about 2-3 cups.

Homesteaders Chicken Pot Pie

Ingredients

FILLING

5 - Chicken legs uncooked

8 tbsp - Unsalted butter

1/2 tsp - Celery seeds

3 - Garlic cloves minced

1/3 cup - All purpose flour

2 cups - Chicken broth

10 oz - Sour cream or 12oz of heavy cream or 12oz evaporated milk

1/2 cup - water (if using sour cream)

3 - Green onions sliced

1 cup- Old cheddar cheese


BISCUIT 

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




Directions

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 chickn 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, recuce to a simmer and cook for about 5 minutes stirring occasionally add scallions then turn off stove, prepare the biscuits.


**Gather buiscuit ingredients, add dry ingredients together. With a pastry belnder 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 intil slightly wet) 


Pour the filling into the casserole dish. Take the biscuit dough pat out gently with your finger tips 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 escaoe.

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