Smoked Chicken Pot Pie ~ Foamheart

Discussion in 'Poultry' started by foamheart, Oct 19, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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!
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!
  3. b-one

    b-one Smoking Guru OTBS Member

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

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    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....

    Thumbs Up
    Last edited: Oct 19, 2015
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.......
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Kevin . :drool:drool

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

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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 !!
  10. bauchjw

    bauchjw Master of the Pit

    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!
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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: (hope it's not my new home ) ! ! !
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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


  14. bauchjw

    bauchjw Master of the Pit

    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?
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking left over meal, Kevin!

  17. 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.
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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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