Author Topic: Smoked Chicken Pot Pie  (Read 1155 times)

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Offline bbqchef

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Smoked Chicken Pot Pie
« Reply #-1 on: March 04, 2014, 10:05:13 AM »
Smoked Chicken Pot Pie

I smoked a yard bird the other day for dinner but had about half of the chicken left over. So I thought it would be time to make another smoked chicken pot pie with a rich cream sauce. (This recipe serves four.)

3 cups smoked and pulled chicken
1 cup peeled and chopped carrots
1 cup peeled and diced Yukon Gold potatoes
1 cup peeled and diced turnip
1/4 cup minced shallot
1/2 cup chopped celery
1/2 cup chopped mushrooms (your favorite)
1/2 cup chopped bell pepper
1/2 cup frozen peas
2 tablespoons minced fresh parsley
3/4 teaspoon freshly ground smoked black pepper
1 teaspoon smoked coarse kosher salt
1 (9-inch) pie crust

For the cream sauce:

2 tablespoons unsalted butter
1/4 cup minced shallot
2 tablespoons all-purpose flour
2 tablespoons minced smoked garlic
1 teaspoon dried thyme
1 teaspoon crushed rosemary
1 cup whole milk, warmed
1 cup chicken stock, warmed

Blanch the carrots, potatoes and turnip in salted water until barely tender, about eight to ten minutes. Remove with a slotted spoon and drain. In the same saucepan, blanch the celery for four minutes. Drain.

Melt the butter in a medium saucepan and add the shallot. Cook briefly until the shallot wilts. Add the flour, smoked garlic, thyme and rosemary. Stir until the mixture forms a blonde roux. Gradually add the milk and stir until smooth. Add the chicken stock and bring to a simmer. Cook, stirring, for about three to four minutes or until the sauce thickens. If the sauce is too thin, thicken it with a beurre manié (equal parts of flour and butter mixed into a paste).

Add the chicken, carrots, potato, turnip, shallot, celery, mushroom, , bell pepper and peas to the sauce. Fold to combine. Season the sauce with salt and pepper and stir in the parsley. Pour the filling into an 8 1/2- by 8 1/2-inch casserole dish (or individual serving-size casseroles) and cover with the pastry sheet. Trim the edges and cut slits in the top of the pastry to allow steam to escape.

Place the pie on a baking sheet and cook in a preheated 375 degrees F. oven for about 45 minutes or until the pie is thoroughly cooked and the crust lightly browned. Remove the pie from the oven and allow it to rest for ten minutes before serving.

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees F. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven to 350 degrees F.; bake for another 70 to 80 minutes or until crust is golden brown and a thermometer inserted in center reads 165 degrees F.




Pot pie cream sauce



Vegetables and chicken added to the sauce



Ladled into a casserole dish



After baking 45 minutes



Ready for dinner






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Offline sliding_billy

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Re: Smoked Chicken Pot Pie
« on: March 04, 2014, 10:13:30 AM »
Delicious looking pot pie.  I like to use leftover smoked turkey.
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Offline jjjonz

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Re: Smoked Chicken Pot Pie
« Reply #1 on: March 04, 2014, 10:30:17 AM »
Man I love chicken pot pies and that looks wow.....it looks so good and the crust looks so flakey. What pie crust is that ?
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Offline bbqchef

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Re: Smoked Chicken Pot Pie
« Reply #2 on: March 04, 2014, 10:57:21 AM »
Homemade pie crust
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Offline pmillen

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Re: Smoked Chicken Pot Pie
« Reply #3 on: March 04, 2014, 11:32:55 AM »
Gee, I wish I lived next door to you.  You could teach me about cooking and I could teach you about... ... ... ummmm... ... I'd mow your lawn.
Paul

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Offline Las Vegan Cajun

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Re: Smoked Chicken Pot Pie
« Reply #4 on: March 04, 2014, 11:34:55 AM »
Best looking pot I have ever seen...looks great.  ;)
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Offline TMB

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Re: Smoked Chicken Pot Pie
« Reply #5 on: March 04, 2014, 12:16:28 PM »
That's a keeper!   Bookmarked
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Offline Pam Gould

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Re: Smoked Chicken Pot Pie
« Reply #6 on: March 04, 2014, 12:49:29 PM »
Gee, I wish I lived next door to you.  You could teach me about cooking and I could teach you about... ... ... ummmm... ... I'd mow your lawn.
Need recipe for pie crust please. Nothing like good pie crust..I use lard in mine.  Love pot pie, grew up on them..had to learn how to make them in self defense.  .☆´¯`•.¸¸. ི♥ྀ.

[attachment deleted by admin]
« Last Edit: March 04, 2014, 12:51:57 PM by Pam Gould »
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Offline bbqchef

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Re: Smoked Chicken Pot Pie -- dough recipe
« Reply #7 on: March 04, 2014, 12:50:02 PM »
Pie Dough (makes enough dough for two crusts)

2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon table salt
2 sticks (8 ounces) very cold unsalted butter

Fill a two-cup measuring cup with one cup of cold water and a handful of ice cubes. Whisk together the flour, sugar and salt in a large bowl. Cut the butter into 1/2-inch pieces.

Sprinkle the butter cubes over the flour and begin working them in a stand mixer fitted with a pastry hook. When all of the butter pieces are the size of tiny peas stop mixing.

With the mixer running at low speed, drizzling one-half cup of the ice-cold water over the butter and flour mixture. Add more water, one tablespoon at a time (up to four tablespoons), until the dough comes together. Form the dough into a ball and divide in half.

Place each half on a large piece of plastic wrap or in a resealable bag. Refrigerate the dough for two hours. Remove from the refrigerator and roll out on a lightly floured surface into a 12-inch circle. (Very cold dough makes for a flakier crust… keep the dough cold when rolling.)

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Offline Pam Gould

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Re: Smoked Chicken Pot Pie -- dough recipe
« Reply #8 on: March 04, 2014, 12:52:44 PM »
Pie Dough (makes enough dough for two crusts)

2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon table salt
2 sticks (8 ounces) very cold unsalted butter

Fill a two-cup measuring cup with one cup of cold water and a handful of ice cubes. Whisk together the flour, sugar and salt in a large bowl. Cut the butter into 1/2-inch pieces.

Sprinkle the butter cubes over the flour and begin working them in a stand mixer fitted with a pastry hook. When all of the butter pieces are the size of tiny peas stop mixing.

With the mixer running at low speed, drizzling one-half cup of the ice-cold water over the butter and flour mixture. Add more water, one tablespoon at a time (up to four tablespoons), until the dough comes together. Form the dough into a ball and divide in half.

Place each half on a large piece of plastic wrap or in a resealable bag. Refrigerate the dough for two hours. Remove from the refrigerator and roll out on a lightly floured surface into a 12-inch circle. (Very cold dough makes for a flakier crust… keep the dough cold when rolling.)
Day-um your fast.. .☆´¯`•.¸¸. ི♥ྀ.
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Offline africanmeat

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Re: Smoked Chicken Pot Pie
« Reply #9 on: March 04, 2014, 12:56:50 PM »
looks good

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Offline bbqchef

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Re: Smoked Chicken Pot Pie
« Reply #10 on: March 04, 2014, 01:18:44 PM »
Pam... Only with some things <lol>!
Author of "Mastering BBQ"
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Offline spuds

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Re: Smoked Chicken Pot Pie
« Reply #11 on: March 12, 2014, 10:24:54 PM »
Sent to the wife,I want this for sure,love pot pies
Feel free to share my pictorials anywhere you like.Could mention from Spuds if you remember.

Offline fishingbouchman

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Re: Smoked Chicken Pot Pie
« Reply #12 on: March 13, 2014, 12:55:13 PM »
oh ya.  that there is a good looking meal
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