First I want to thank Al for moving me over the edge on making this. Been thinking of a pot pie for at least a couple a months but I have to wait for it all to fall together. The smoked chicken, the pie dough both take a day ahead (actually the chicken took 3 days, and the dough took two). I have got to say, I smoked a brined cured chicken last week that was without a doubt the best one I have ever eaten. Seriously I could get rich I could do those consistantly! But ya know, no matter how hard we tryed we could only eat half of it. Getting wold I guess.
The pie crust, just a pie crust, but since the chicken was special that crust had to be also. I mean the crust is half the battle here. If you are wondering seems I have a thread here somewhere with the crust recipe. If was any simpler it would roll itself out too!
This is the south so we have to do everything the way Momma did. That means no canned cream of chicken soup or frozen or canned peas & Carrots. We are says, butter and flour (white roux), heavy whipping cream, white onions, new potatoes, celery, parsley, garlic, carrots, and of course some outstanding chicken.
The chicken was smoked low and very slow, the kind which colors beautifully but everyone complains about the skin. This was no different, but the skin is useful!
OK, lets get some pictures going .........
Weggies & thats only 1/2 of the breast meat, ridiculious sized chickens these days! They call 'em fryers too!
That old skin that no one ever wants..... yeah right! Season that butter!
Course you can't forget the crust. I added this picture because most folks I know, especially up north only use a top crust. You are missing so much. Make your gravy thinner and more of it. Why? Man the lower crust makes dumplin's, and the upper crust is that flaky crusty buttery crust. OMG they work as good together as peas & carrots! Movin right along!
Saute the weggies, remember they don't all cook at the same speed and add to the pot accordingly.
You though I had forgot that flour and then the cream. I cheat too, I add a bit of chicken flavoring. I always do.
Ok, my lattice ain't pretty but I am working on good taste here and I ain't wasting none of that dough! The slap it with an egg wash.
It was hard to wait till it cooled enough to leave just a little hide on your tongue!
Brought out the good china. I wish you could smell it, or better yet taste it. It would almost be worth getting sick for.
We had to wait three hours for dessert! LOL
Thats it, smoked chicken pot pie. Thanks to Al, because when I saw his my taste buds and budettes demanded a bowl!
The pie crust, just a pie crust, but since the chicken was special that crust had to be also. I mean the crust is half the battle here. If you are wondering seems I have a thread here somewhere with the crust recipe. If was any simpler it would roll itself out too!
This is the south so we have to do everything the way Momma did. That means no canned cream of chicken soup or frozen or canned peas & Carrots. We are says, butter and flour (white roux), heavy whipping cream, white onions, new potatoes, celery, parsley, garlic, carrots, and of course some outstanding chicken.
The chicken was smoked low and very slow, the kind which colors beautifully but everyone complains about the skin. This was no different, but the skin is useful!
OK, lets get some pictures going .........
Weggies & thats only 1/2 of the breast meat, ridiculious sized chickens these days! They call 'em fryers too!
That old skin that no one ever wants..... yeah right! Season that butter!
Course you can't forget the crust. I added this picture because most folks I know, especially up north only use a top crust. You are missing so much. Make your gravy thinner and more of it. Why? Man the lower crust makes dumplin's, and the upper crust is that flaky crusty buttery crust. OMG they work as good together as peas & carrots! Movin right along!
Saute the weggies, remember they don't all cook at the same speed and add to the pot accordingly.
You though I had forgot that flour and then the cream. I cheat too, I add a bit of chicken flavoring. I always do.
Ok, my lattice ain't pretty but I am working on good taste here and I ain't wasting none of that dough! The slap it with an egg wash.
It was hard to wait till it cooled enough to leave just a little hide on your tongue!
Brought out the good china. I wish you could smell it, or better yet taste it. It would almost be worth getting sick for.
We had to wait three hours for dessert! LOL
Thats it, smoked chicken pot pie. Thanks to Al, because when I saw his my taste buds and budettes demanded a bowl!
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