Our Famous Fried Chicken Pot Pie Recipe
Tender chicken breast, carrot, onion, celery, garlic, rosemary, and thyme in a creamy sherry base topped with a biscuit crust and a crispy fried chicken leg
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Ingredients
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Fried Chicken Pot Pie Ingredients
Method
Cooking Directions
Prepare the Filling
In a large skillet over medium heat, sauté the onion, garlic, carrots, and celery until soft, about 5-7 minutes.
Add the Chicken and Herbs
Stir in the shredded chicken, rosemary, thyme, salt, and pepper, cooking for an additional 2 minutes.
Make the Creamy Base
Pour in the sherry wine and cook for 2 minutes to allow it to reduce slightly. Add chicken broth and heavy cream, stirring to combine.
Thicken the Filling
In a small bowl, mix cornstarch with a few tablespoons of water to make a slurry. Stir this into the skillet and cook until the mixture thickens, about 3-5 minutes.
Assemble the Pot Pie
Preheat the oven to 375°F (190°C). Pour the chicken mixture into a baking dish. Roll out the biscuit dough and place it over the filling, sealing the edges well.
Bake
Place the pot pie in the oven and bake for 25-30 minutes or until the biscuit crust is golden brown.
Serve
Remove from the oven and let it cool for a few minutes. Top each serving with a fried chicken leg before serving.