Nothing better than a good chicken pot pie with a crispy crust. Picked up a 6 lb chicken. Should be good for 3 or 4 meals.
Started out with Carrots, celery, onions, & garlic.
Added some chicken broth.
Then put a bunch of garlic & butter underneath the skin.
Dusted the bird with Montreal chicken seasoning.
Into the smoker with red oak, running about 225.
Took about 3 hours to get to 160 IT. Let it rest for 1/2 hour.
Onto the board for some surgery.
Save the pan juice for stock.
Took the skin off and added it to the stock pan.
Had a couple of Judy's buns we toasted with some garlic & parm.
We ate the thighs & legs for dinner with rice & veggies and the toasted buns.
I like BBQ sauce on mine.
Judy likes it plain.
Next put the bones & carcass in the stock & boiled it down.
Ended up with about 4 cups of smokey chicken stock.
Put it in the fridge to cool, then skimmed the fat off.
Froze 2 cups & kept 2 cups for the gravy for the pot pie.
Steamed some mixed veggies. Chopped some celery, onions, & red potatoes.
Two cups of broth for the gravy.
Mixed about 1 cup 1/2 & 1/2, a little flour, & cornstarch with the broth.
Got the filling ready to go & filled up the pie.
Baked the bottom half of the crust in the oven. We cheated, we bought a Marie Callander pie crust instead of making one from scratch.
Had too much filling so we saved it for pouring over some toasted rolls later.
Put the top crust on & brushed it with egg. Also put 3 slices in the top. Baked at 375 for about 50 minutes.
Out of the oven.
Rested it for 15 minutes, then the first slice.
This was a good one, great flavor, with just enough smoke flavor. Not overpowering.
I will definitely be doing this again.
Thanks for looking,