Smoked Chicken Pot Pie ~ Foamheart

Discussion in 'Poultry' started by foamheart, Apr 11, 2016.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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!
    Last edited: Apr 11, 2016
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★


    Nicely done Foamheart!

    Everything looks delicious!
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Foam now you are just showing off Lattice Crust, I always make mine with 2 crust, and since your post on making crust I have been successful. Points

    Last edited: Apr 11, 2016
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Everything looks great Kevin! My only suggestion is you alls need to start using the skin to make schmaltz! Especially if you are making chicken pot pie. You use the schmaltz to make your crust. Trust me on this,it will be the best tasting crust you have aver made.

  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you. But all the credit goes to Al, he drove me to making it! 
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  7. smokeymose

    smokeymose Master of the Pit

    Perfect, Foam! That's just the thing to warm you up on a chilly day. Yours is Comfort Food on steroids!
    For what it's worth, I've never seen a pot pie up here without the bottom crust. That's where the gooey goodness is!
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you for the compliment.

    I use schmaltz a lot. I have a cup full of it sitting on the kitchen counter as I type. I have one measuring cup with bacon grease and one with chicken. I don't say schmaltz, its chicken fat. Bacon and chicken, the best of both worlds........

    One more thing, you know what its really good for? I have supper dry, what I call dishpan hands. Its really painful when they itch, crack and bleed. The chicken fat works miracles!
    Last edited: Apr 11, 2016
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Beautiful pie.

    Schmaltz? I have a vac bag full of chicken fat and skins.

    Gotta try making it.
  10. bauchjw

    bauchjw Master of the Pit

    I'm always excited to see what you create!
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, but its like chicken & dumplins or gumbo. It's what ya want when the weather is miserable and you got the blues! Put some John Prine or Gary Moore on the jukebox.... and grab a cold longneck.

    Everyone makes it, I just had smoked chicken!
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Adam

    LOL....... I gotta tell you why I don't have that pretty golden clear schmaltz..... I love to deep fry chicken skin like potato chips. I guarantee you'll never see one on the drain tray long... **POOF** its gone....LOL

    Them is some tastee thangs!
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir

    I mean its pretty easy to make. Just takes some prep like everything else around here. You can put a can'd biscuit in a muffin pan, add some mixture, eggs wash to bind and add a top biscuit. Or roll out that biscuit, add the mixture on top, fold over and seal and have chicken pot pies like fruit pies. You could carry a doz or so in ya pockets for a long forced march. LOL
  14. bauchjw

    bauchjw Master of the Pit

    Hehe, that would be messy!
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I thought you guys loved the dirt and mud..... Take those mini pies and make some friends along the way.
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    NICE! I've not made a Chicken Pie in awhile. Double crust is the only way to go!... 25 years in Central PA's Amish Country, they pound home that...Chicken Pie is like above. Chicken Pot Pie is made in a Pot. Chicken maybe vegetable but most frequently only Potatoes and enough giant squares of Thick Egg Noodle Dough swimming in thick Gravy to keep you full for two days! Was confusing learning what to call it to whom...Great job Kevin...JJ
    Last edited: Apr 12, 2016
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice pie!  points  b
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job, Kevin!

    That is one beautiful looking pot pie!

    I'm with you, it has to have both crusts.

    Points for sure!

  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Chef, Praise from a master is humbling.
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Brian

    Its just good food. LOL.. wish I had a buck for every Swanson's or Banquet pot pie I have had. Then you make them a real pie and they never cook for you again. LOL

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