Gobble Gobble Chicken Pot Pie

Gobble Gobble Chicken (or Turkey) Pot Pie

Make it with: 
Richard’s Famous Gobble Gobble Poultry Seasoning and
Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt

Comfort food at its hearty best. We love to roast a chicken with potatoes, then use the leftover chicken and potatoes for this pie. One chicken, two meals. Alternatively, you can use a store-bought rotisserie chicken.
Serves 2-3.

Ingredients

1 cup cooked chicken, cubed  (you can also use cooked turkeyO
½ cup cooked potatoes, cut in small pieces
½ cup cooked carrots and ½ cup cooked peas
(or cook 1 C. frozen peas and carrots according to package directions)
1 small onion, peeled and finely diced
½ cup finely diced celery
¼ cup butter or dairy-free butter (or olive oil)
1/3 cup all-purpose flour
2/3 cup milk or plant-based milk (we used oat milk)
1 ¾ cups no-MSG chicken broth
½ tsp. Richard’s Famous Gobble Gobble Poultry Seasoning
½ tsp. Richard's Famous Original Garlic Salt (or to taste)
1 package frozen phyllo dough (thawed and brought to room temperature)
¼ cup melted butter or olive oil


Directions
Before you begin, be sure your Phyllo dough is thawed and is at room temperature.  Preheat oven to 400 degrees.

Melt butter in large saucepan over medium heat. Add onions and celery. Saute for about 5 minutes over medium-low heat until vegetables soften. Stir in flour. Stir for about one minute to incorporate flour into butter, but do not let flour turn brown. Slowly whisk in broth until smooth. Slowly whisk in milk until smooth. Cook over medium heat until mixture comes to a boil and gravy thickens. Add garlic salt and poultry seasoning. Stir. Add cooked chicken or turkey, potatoes, carrots and peas. Stir well and warm the mixture over medium-low heat. Turn off the burner.

Divide the chicken mixture between two oven-proof bowls, or put in small casserole dish.

For the Phyllo dough, Open the package, unroll the dough. Each layer is paper thin. We cut the large sheet of dough in half and re-rolled and returned half to the box. Cut the remaining dough in two pieces (should be two squares; or if using one casserole dish, leave the dough in a larger rectangle. Brush top sheets lightly with melted butter or olive oil; lay the first sheet on top of the dish. If it hangs over the edges, that is fine. Brush the next sheet and place it over the first sheet.  Continue until 8 sheets are on each pie. Turn the edges under a bit to make it rounder, if desired. Brush top lightly with butter. Place bowl(s) on a cookie sheet in the oven and bake at 400 degrees for about 20 minutes, or until dough is golden brown.

-Or- Use biscuits instead of phyllo dough:
Alternatively, you can use purchased refrigerator biscuits. Cut each biscuit in quarters and arrange over the top of the pies. Bake at the temperature according to the biscuit directions.