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Test Kitchen Approved

Southern Gold Pot Pie

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Yields

8 servings

Prep Time

20 Minutes

Cooking Time

1 Hours 30 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

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

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.

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






1/2 cup frozen corn

1 cup frozen peas and carrots mix

Single or double store-bought pie crust*

Savory Spice ingredients in this recipe

  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Premium French Thyme

    Like many herbs, thyme is a member of the mint family and is closely related to marjoram, oregano, and basil. There are more than 100 varieties of ...

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  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Southern Gold Barbecue Sauce

    This sauce marries the sweetness of tomato with the tanginess of mustard. We upped the mustard level typically found in a Texas version, and reduce...

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  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

    View full details

Directions

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.

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.

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.