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Smoked Chicken Pot Pie ~ Foamheart

post #1 of 19
Thread Starter 

Left overs? Ya know we should have a left-over section showing inspirational ideas for left-overs, if of course there are any....LOL

 

This is simple, anyone can make a pot pie filling and put lots of your favorite veggie in it! If ya really need help I'll gladly write a recipe. If you worry about a thickened cream sauce, use a can of cream of chicken soup.

 

I make my crusts here a bit thick so they can soak up the good stuff while sitting cooling. And being a savory crust I added to Tony's to the crust mix. I sprinkles some Herbs de providence (Pre-mixed sage, rosemary, and thyme) on top before baking. 

 

Excuse my lack of social graces, I am attempting to eat while typing, and both are suffering for it....LOL 

 

Before the oven....

 

 

 

After the oven BTW 400 degrees for 45 mins. and it also cooks that pesky bottom crust, this ain't no pan dowdy) The crust soaks up all that delicious juice and you realize it was a poor mans food to fill you up. Yeah, well just don't throw me in that briar patch!!

 

 

 

 

Yes, there really is a filling!

 

 

 

 

I actually used frozen lard & butter in the vrust, I think I will from now own! Just a hint.

 

 

 

 

Yeppers the good china! After sitting and reconstituting for as long as I could stand it!

 

Another fine use of left overs!

post #2 of 19
Looks great Kevin. One of my favorite ways to use leftover chicken. I hope you rendered down the skin into schmaltz and used it for your pie crust, it's fantastic and gives you the double chicken blast!
post #3 of 19
Looks great! I really like the idea of flavoring the crust! Too bad your to far away I'd like some!
post #4 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great Kevin. One of my favorite ways to use leftover chicken. I hope you rendered down the skin into schmaltz and used it for your pie crust, it's fantastic and gives you the double chicken blast!

 

Thanks Case, normally if the cook doesn't munch down the stripped skin, I'll boil it down and use it to make stock. I use that stock a lot with gumbo's, jambalaya's, Sauce piquants, etouffees, creoles, etc.... It, much like the schmaltz, just throws the flavor up to the next level. I am afraid I'd become an addict were I to add it to my crust.

post #5 of 19
YESSSSIREEEE.. I was hooked at the title... Is there by any chance any property for sale next to you ?? I want to be your neighbor and get me some of them leftovers....

icon14.gif
Edited by JckDanls 07 - 10/19/15 at 5:25pm
post #6 of 19
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great! I really like the idea of flavoring the crust! Too bad your to far away I'd like some!

 

I usually flavor crusts with sugar, apple juice, etc for sweet and herbs or spices to reflect the savory's profile.

 

Occasionally, I just go with a crust, but I do add salt. MUST have salt within everything! LOL

post #7 of 19
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

YESSSSIREEEE.. I was hooked at the title... Is there by any chance any property for sale next to you ?? I want to be your neighbor and get me some of them leftovers....

icon14.gif

 

Its been awhile since I made pot pie an surprisingly it turned out great. Pop even asked for more and he never even eats what's on his plate anymore. LOL

 

Just a little bit closer.......

post #8 of 19
Nice , Kevin . drool.gif:drool

I nead to make some to freeze for this Winter ! When Snow makes going slow confused.gif ! ! !
post #9 of 19
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Nice , Kevin . drool.gif:drool

I nead to make some to freeze for this Winter ! When Snow makes going slow confused.gif ! ! !

 

When the snow makes it slow, that's when ya need to get out from underfoot for awhile. No need to even cook anything, just go out to that fine smoker you've got under that new enclosure, and just fire it up and enjoy the heat and the smell. Ya know its a damn shame they make it where ya can't bring ya pits inside for the winter to cook and heat. I know I woulda liked it a lot better !!

post #10 of 19
Looks amazing as always! I'd like the recipe when you get the chance? It looks like mandatory nap time if you eat if for lunch and uninterrupted REM post diner! Either way it's a win!
post #11 of 19
Thread Starter 

Let me think on it, never really had a recipe, its mostly left overs. Corn, peas, onion, celery, a meat, in a cream gravy, or you can use a cream of chicken/mushroom soup.

 

I'll try and figure out some quantities tomorrow.... or later today. LOL

post #12 of 19
Kevin , that's exactly what I was gonna do . Funny you mention the Q-bana . . .

The FIL found some sheet metal . I can see a permanent structure . . . icon_eek.gif (hope it's not my new home ) ! ! !
post #13 of 19

Kevin that looks so warming,being in the 30s already here.I like the idea of a left over section,I make a lot of soups with them.Thanks for sharing

Richie

 

Thumbs Up

post #14 of 19
I'm not sure if I need quantities, more steps to building it. Keep in mind I've never made a pie. I can look in other areas in forum, DO was my initial thought! don't worry! I was just taking you up on the earlier offer in the thread! Quick question though, will save pulled pork fat work the same as bacon grease?
post #15 of 19
Thread Starter 

Probably, I always used bacon fat from the olden days. There was always a coffee can full of it next to the stove.

post #16 of 19

Terrific looking left over meal, Kevin!

 

Disco

post #17 of 19
You really need to at least write a cook book you have a way with words and you sure can cook. That pie sure looks good.
post #18 of 19
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Terrific looking left over meal, Kevin!

 

Disco

 

Thank you sir..... it was mighty tastee. When a kid mom had those cheap pot pies, you know the kind that were like 10 for a dollar.... had one piece a meat and a thin crust top. When I got older I had some of one of the church ladies pot pies at a covered dish supper. They were what the church folks did then. LOL.....

 

I made the mistake and told my Mom she should go over to Ms. Helen's and learn what she does to make those things instead of buying them. Had it not been for my Dad's quick intervention I might have had to sleep outside. He took me aside and explained what I did wrong while trying to keep a straight face. I never had another pot pie till I left home. LOL

 

If crusts didn't take a couple a hours to make (mostly wait time), I would have them more often.

post #19 of 19
Thread Starter 
Quote:
Originally Posted by REMSR View Post

You really need to at least write a cook book you have a way with words and you sure can cook. That pie sure looks good.

 

OK now, its about time to break out the winter hats and you're trying to swell my head up.

 

Thank you for the compliment. I just don't know any better than to attempt to type like I talk. But at times I could use some cooling water cut into the keyboard to prevent a meltdown.

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