Smoked Chicken Pot Pie ~ Foamheart

[foamheart]

Leftovers! Had three leftover chicken thighs (my eyes were bigger than my stomach), no sense leaving space in the smoker. You all know how to make a pot pie. BUT this week been playing with my pie crust recipe. You know, mine is not bad but just can't stand seeing those pretty things in the "Crisco" commercials. I have been experimenting with 1/2 butter flavored Criso and 1/2 butter. Wow its almost like cookies...LOL

Filler to me is pull out the crisper and look for fresh leftovers. A small peeled and diced potato, some sugar snapped peas, onion, celery, carrots diced, milk and flour. Thats it this time. Its never the same. I really like the sugar snaps better than green peas. And I had fresh green beans ion the reefer too....Doh!

Heres what it looked like:

Cooling



Busted open, after an appropriate time for the gravy to soak into that lower crest. Oh yeah baby!



Sure I had two helpings like a little piggie boy.....

BTW we should have a separate section here just for leftovers.......!! Some times they are as good the second day as the first!

Damn now whats for the ball game tomorrow night? Besides the Kiwi daiquiris !! Damn it they are good!

 

[ab canuck]

Kevin you got at smoked chicken pot pie. I love the pot pies and have been wanting to do 1 on the smoker... Now your crust has me thinking as well. Definite point and I am going to have to try a kiwi daiquiri as well!!!! Pie looks great.

 

[MeatSkull]

Now that's perrty! I'd tear into that!

 

[chilerelleno]

Damn... Now I'm hungry again, thanks Kevin.

 

[TomKnollRFV]

You know I've started using a stationary bike for exercising and now just look at this post I know some how despite just eating, I'll be like 'mm pot pie' at 3 AM...

I do agree a 'Recycle those left overs' sub forum would be awesome!

Personally my favourite crust for savoury pies is a Hot Water Pastry Crust I got from a Scottish cooking website years ago. Might be a bit to thick for this though...darn it Foam. Now I want to experiment!

 

[foamheart]

Kevin you got at smoked chicken pot pie. I love the pot pies and have been wanting to do 1 on the smoker... Now your crust has me thinking as well. Definite point and I am going to have to try a kiwi daiquiri as well!!!! Pie looks great.

Thank you

I didn't smoke the pie, I smoked the chicken in the pie. I am not firing up the big pit so I could get the temperature up high enough for a pie crust. You can taste the smoked chicken in the pie and its a really mild smoke flavor it brings too.

When I was a kid, we did strawberries, I mean we grew 'em. This how I like my strawberries these days, but while living away from Louisiana you get really creative with fruits. Those little black kiwi seeds are a lot like the little black strawberry seeds too...LOL Kiwi's, cream, Captain Morgans, sugar or honey, and ice, of course and a quart mason jar....LOL

 

[foamheart]

Now that's perrty! I'd tear into that!

Thank you

The crust is getting closer. It crumbles and flakes, its buttery, but ..... its getting closer. Maybe a hair more ice water next time.

 

[foamheart]

Damn... Now I'm hungry again, thanks Kevin.

Thanks Chili

Glad I didn't show that sweet tater pie I made last night also now....LOL Housekeeper came in today with her daughter and tore that pie up. Only two slices left. They both had a piece, and then asked if they could take some home!

 

[motocrash]

 

[foamheart]

You know I've started using a stationary bike for exercising and now just look at this post I know some how despite just eating, I'll be like 'mm pot pie' at 3 AM...

I do agree a 'Recycle those left overs' sub forum would be awesome!

Personally my favourite crust for savoury pies is a Hot Water Pastry Crust I got from a Scottish cooking website years ago. Might be a bit to thick for this though...darn it Foam. Now I want to experiment!

Flour is cheap but not the butter.

 

[foamheart]

View attachment 377194

That is a fine looking picture of me! Must be an old one, its a black & white.

 

[TomKnollRFV]

Flour is cheap but not the butter.

Fair enough there. Though the recipe actually calls for Lard...I've never used lard. I think I've done crisco or butter.

http://www.rampantscotland.com/recipes/blrecipe_scotchpie.htm

I also never do it as the hand held pies; I basically do a full pie with this. I'm weird, I know. Not sure if I could buy just lard. Is it flavour wise to different from crisco Foam?

 

[foamheart]

Not so much the taste, the lard makes it more tender than butter or shortening. Idea mix is 1/2 lard and 1/2 butter. That is my normal recipe before this experimentation phase. To quote a good smoker on here, " if you use butter in a crust, you are really making cookies!" And Disco is a great cook.

 

[TomKnollRFV]

Not so much the taste, the lard makes it more tender than butter or shortening. Idea mix is 1/2 lard and 1/2 butter. That is my normal recipe before this experimentation phase. To quote a good smoker on here, " if you use butter in a crust, you are really making cookies!" And Disco is a great cook.

I'm going to have to get me some lard...!

 

[motocrash]

Ok Kevin,tell Tom how to render lard already.;)

 

[foamheart]

Its a lot easier to find these days, its used a lot in Mexican dishes, so you can generally find it in 1 lb. boxes. I usually get 3 or 4 boxes and just stick 'em in the freezer. I use 'em not only for crusts but also for beans. I think the boxes come from Armour.

 

[foamheart]

Ok Kevin,tell Tom how to render lard already.;)

Since he lives in the north, he'd probably squeeze it. Ask Woodcutter or c_farmer, they would know the squeeze better than me. I just render mine, its a southern thing. The old style canister stuffers were used in the North to squeeze the lard out of the fat. BUT cold is a requirement for it. Its a cold day somewhere specific when we get a cold day in S. Louisiana.

 

[motocrash]

I didn't even know about squeezing it....

 

[foamheart]

If I remember correctly, it was referred to as a sausage, lard & fruit press. I know Woodcutter has one, I have seen some others around also.

Not a very good flim but... shows it basically.

 

[motocrash]

Yeah,I've seen those and want one.Didn't know they were used to press lard.Pork fat,good to the last drop!