- 6 tablespoons of olive oil
- 1 pound of chicken breast or thighs, diced
- 1 medium chopped yellow onion
- 6 tablespoons of flour
- 3 cups chicken broth
- 1 tablespoon Better Than Bouillon – chicken flavor
- 1/2 cup sour cream (for good measure)
- Sea salt
- House seasoning like Spike, Johnny’s or Lawry’s.
- 2 teaspoons fresh sage, minced (or ground)
- 1 cup frozen peas & carrots (or fresh, diced)
- 2 stalks celery, diced
- 8 ounces diced frozen hash brown potatoes
- 1 recipe biscuits (recipe below)
- 1 egg, beaten (for brushing tops of biscuits)
Preheat oven to 400°F.
Make the biscuit dough before making the chicken sauce so they are ready to place on top before baking. Chicken and turkey pot pies can be made from leftovers or fresh. First, let’s start with fresh.
Place olive oil into a medium large saucepan. When it is hot, add chicken or turkey. If using chicken, dark meat will be the most flavorful.
Allow chicken to cook completely. Set aside on a plate while you start the sauce.
Add onion to oil and cook until somewhat clear in color.
*For pre-cooked leftover poultry, just melt 5 tablespoons of butter in a saucepan and continue with the same recipe below.
Have a whisk ready and sprinkle in flour while whisking continually. Roux will possibly get a little crumbly looking. This is okay.
Keep stirring until roux is browned. The first reason is that you are cooking out some of the flour taste. The second reason is that you’re looking for a nice color for your sauce.
Next, pour & whisk in chicken broth. Bring to a light boil. The sauce will thicken. Allow to simmer for a while longer. Yay! You did it! You will never have to buy another can of cream soup ever again – unless you want to, that is. I won’t judge.
Cut chicken into bite size pieces and add back into sauce.
Great veggies to add are peas, carrots, chopped celery, and potatoes. Next, to the chicken, I do believe that these potatoes are my favorite.
Add sour cream for good measure. Stir in & your filling is ready for the pie.
Pour filling into pie crust.
Place top crust over filling. Cut slits in the top so the filling has a place to bubble up. Beat an egg well & then brush over top of pie for a beautifully golden crust.
Bake for about a half an hour or until pie crust is golden brown.
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