Name: Southern Gold Pot Pie
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Yield: 8 servings
Ingredients: 1 Tbsp. vegetable oil; 1/2 cup (1 stick) butter; 2 boneless, skinless chicken thighs, cubed; 1 medium Yukon gold potato, diced; 1/2 onion, diced; 1 large celery stalk, chopped; 1/2 cup all-purpose flour; 2 cups vegetable or chicken stock; 1/2 cup frozen corn; 1 cup frozen peas and carrots mix; Single or double store-bought pie crust*

Home | Recipes | Southern Gold Pot Pie

Southern Gold Pot Pie

Recipe by Ashlee Redger, Savory Spice Test Kitchen

All-Purpose Cooking

Baking

Grilling & BBQ

A delicious barbecue-inspired version of a classic comfort food with flavors of sweet tomato and mustard from Southern Gold Barbecue Sauce.

Jump to Recipe

Serves 8 servings

Prep Time 20 minutes

Cooking Time 1 hour 30 minutes

Email Share

Ingredients

1 Tbsp. vegetable oil 1/2 cup (1 stick) butter 2 boneless, skinless chicken thighs, cubed 1 medium Yukon gold potato, diced 1/2 onion, diced 1 large celery stalk, chopped 1/2 cup all-purpose flour

1/4 tsp. Coarse Black Malabar Pepper

1/2 tsp. Mayan Sea Salt

1/4 tsp. Premium French Thyme

2 cups vegetable or chicken stock

1/3 cup Southern Gold Barbecue Sauce

1/2 cup frozen corn 1 cup frozen peas and carrots mix Single or double store-bought pie crust*

Directions

Step 1 Preheat oven to 425 degrees. Heat vegetable oil in a medium pan over medium-high heat. Add chicken and brown on all sides. Remove and set aside. Turn heat down to medium and add butter. When butter is melted, add in potatoes, onion, and celery. Stir until veggies are slightly browned and aromatic. Stir in flour, pepper, salt, and thyme. While stirring constantly, pour in stock and Southern Gold. Cook until sauce is thickened, then add back in cubed chicken and frozen vegetables. Turn off heat and let mixture cool slightly while you prepare the pie crusts.

Step 2 For full pot pie: Lay down the bottom crust in a 9-inch pie pan and pour filling in. Lay over top crust, make a few small slits in the top, and crimp the edges. Bake at 425 degrees for 30 min., then reduce heat to 350 degrees and bake for an additional hour.

Step 3 For individual ramekins: Grease 8 medium-sized ramekins and split filling between them. Cover each with a circle of pie crust so that it is slightly hanging over the sides and press dough lightly onto the ramekin edges. Make a few small slits in the top of each. Bake at 425 degrees for 20 to 30 min., or until crust is golden brown.

Recipe Notes

*If you are making a whole pie, you will need a double pie crust (enough for a top and bottom crust). If you are using ramekins, you will only need a single pie crust to cover the tops. For a golden brown crust, brush with beaten egg before baking.