So, when the weather turns cooler, we break out the cool weather food. chicken & dumplins, pot roast, and of course, pot pies. I have a pretty excellent and easy pot pie recipe that I made on the reg, but since we had some leftover quail meat AND my mama had been teaching me about the ease that is bechamel sauce, I decided to spice things up a little. Enter this baby.
Not only was I able to pull it together in about 30 minutes (minus baking time) my mama lent her artistic talents to supper and covered the top in tiny, pretty leaves of crust.
If you don’t have quail, sub in a little extra chicken, and make SURE to serve it with sweet potatoes and butter beans. Happy fall, y’all!
Cool Nights call for Pot Pie: Quail & Chicken Pot Pie
Prep time
Cook time
Total time
Author: Biz Harris
Serves: 6
What You Need
- FOR THE FILLING
- 2 chicken breasts
- Wings and Legs from 10 quail
- 4½ Tablespoons unsalted butter
- 4 Tablespoons All Purpose Flour
- 1½ Cups Milk
- ⅛ teaspoon dried Oregano
- Salt & Pepper to taste
- 1 bag of frozen mixed vegetables (onions, peas, carrots, celery), Thawed
- 6 button mushrooms, sliced
- FOR THE PIE
- 1 package of premade pie crusts (2 crusts total)
- 1 egg
- 2 Tablespoons Milk
What to Do
- Preheat your oven to 350 degrees.
- Boil the chicken and quail until cooked all the way through
- Shred the chicken and pull the quail meat from the bone. Discard the bones.
- In a sauce pan, heat 4 Tablespoons of the butter until simmering, and whisk in the flour quickly
- Stir and let it bubble for about 1 minute while it thickens. Add in the milk a little at a time, stirring.
- Cook for about 2 more minutes to let the sauce thicken, then season with salt, pepper, and oregano.
- In a separate pan, heat ½ tablespoon of butter
- Add in the thawed vegetables and fresh mushrooms and sautee until softer but still slightly firm. Season with salt and pepper.
- Place one of the two pie crusts in a pie plate or deep, round casserole dish.
- In a mixing bowl, combine the chicken and quail meat and the vegetables, then pour the mixture into the casserole dish.
- Pour the Sauce over the top and allow to seep down.
- Cover with the second pie crust.
- In a small bowl, whisk the egg and the 2 tablespoons of milk to make a thin egg wash.
- Using a pastry brush, paint the top of your crust for a golden brown color.
- Bake the pie for at least 40 minutes, or until the top is golden brown and bubbling. If you find the top is turning TOO brown, cover with a piece of foil while it continues to bake.
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