Southern Gold Pot Pie Recipe
Active Prep: 20 min
Cook: 1 hour 30 min
- 1 Tbsp. vegetable oil
- 1/2 cup 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 flour
- 1/4 tsp. Coarse Black Malabar Pepper
- 1/2 tsp. Kosher 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*
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*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.
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.
Ashlee Redger, Savory Spice Test Kitchen