Smoked Chicken Pot Pie

[tropics]

Smoked some leg quarters last week,so I took 2 out of the freezer for pot pie
Used Foamhearts dough recipe


Simmered the quarters to make the gravy
also cooked the veggies part way

Rolled out the top & filled the crust

For a little extra smoke flavor I sprinkled
the top with Apple smoked sea salt

Baked at 425* for 50 minutes

Sliced for our dinner

Someone must be hungry by now LOL

Thanks for watching
Richie

Foamhearts Recipe
http://smokingmeatforums.com/index.php?threads/first-of-fall-fresh-apple-pie-foamheart.235484/

 

[hardcookin]

Richie I'm liking that a lot! I will have to show that to my wife.
Point worthy for sure.

 

[gmc2003]

Ok it's only morning time, but now I'm craving smoked chicken pot pie. Richie did you smoke your own salt? I've tried a couple of times with minimal success. point.

Chirs

 

[tropics]

Richie I'm liking that a lot! I will have to show that to my wife.
Point worthy for sure.

HC Thanks I forgot to add the dough link,it is their now.Thanks for the points I appreciate it
Richie

 

[tropics]

Ok it's only morning time, but now I'm craving smoked chicken pot pie. Richie did you smoke your own salt? I've tried a couple of times with minimal success. point.

Chirs

Chris it would be a stick to the ribs breakfast for sure.This salt was given to me I have made my own,when I made it it didn't show much color at first.Took about 2 weeks for the color to show real good.Thanks for the points (likes) I appreciate it
Richie

 

[SmokinAl]

Fantastic Richie!
That is one of my all time favorite meals!!
Al

 

[b-one]

Tasty looking pie!

 

[tropics]

Fantastic Richie!
That is one of my all time favorite meals!!
Al

Thanks Al this is the time of the year for baking 26* yesterday morning Thanks for the like I appreciate it
Richie

 

[tropics]

Tasty looking pie!

b-one Thanks it is tasty and very filling Thanks for the likes I appreciate it
Richie

 

[GaryHibbert]

Looks great Richie. Love pot pie.
Looks like you'v mastered making your own pie dough.
I hot smoked some coarse sea salt a couple of months ago. Hot smoked it with the MES set wide open for 6 hours. Great color but NO smoke taste or smell.
Gary

 

[tropics]

Looks great Richie. Love pot pie.
Looks like you'v mastered making your own pie dough.
I hot smoked some coarse sea salt a couple of months ago. Hot smoked it with the MES set wide open for 6 hours. Great color but NO smoke taste or smell.
Gary

Gary That dough comes out great every time
When I did the salt it had hardly any color,after 2 weeks it was fine smelled and taste.I have to make more mine caked up some how.Thanks for the likes I appreciate it
Richie

 

[Rings Я Us]

You did one while I made mine yesterday?

Lol nice..

 

[tropics]

You did one while I made mine yesterday?

Lol nice..
View attachment 344087

Yea I started mine on Thursday knowing it was going to be cold on Sat.
I looked earlier for yours I have to take another look.Thanks for the Points I appreciate it
Richie

 

[HalfSmoked]

Looks awesome Richie I love chicken pie but when you guys do them and say smoked I thinking you cooked them in the smoker then I realize you had cooked the meat in the smoker prior to making the pie. Just a slow old man catching on to things.

I one had a piece of smoked beef left and I made veg. soup with it and man what a great flavor that gave the soup.

Warren

 

[Rings Я Us]

Yea I started mine on Thursday knowing it was going to be cold on Sat.
I looked earlier for yours I have to take another look.Thanks for the Points I appreciate it
Richie

Had a bunch of the fillings all on the smoker and then the crust.. Crust got done ok at mostly 380° bout an hour for mine outside
Was 37° out.
I will have to try his crust recipe once soon.

 

[tropics]

Looks awesome Richie I love chicken pie but when you guys do them and say smoked I thinking you cooked them in the smoker then I realize you had cooked the meat in the smoker prior to making the pie. Just a slow old man catching on to things.

I one had a piece of smoked beef left and I made veg. soup with it and man what a great flavor that gave the soup.

Warren

Warren thank you I was actually going to do the rotisserie chicken,cooked the other day made soup and you guessed it didn't take pics,just rushing around to much lately.The only additional smoke was the salt on top.Thanks for the likes I appreciate it
Richie

 

[GaryHibbert]

Gary That dough comes out great every time
When I did the salt it had hardly any color,after 2 weeks it was fine smelled and taste.I have to make more mine caked up some how.Thanks for the likes I appreciate it
Richie

Hey Richie. Definitely not hijacking your thread--I love chicken pot pie too much to do that!!
I've been using this salt as regular table salt ever since I smoked it--no change.
Gary

 

[tropics]

Had a bunch of the fillings all on the smoker and then the crust.. Crust got done ok at mostly 380° bout an hour for mine outside
Was 37° out.
I will have to try his crust recipe once soon.

I took pics of all the fillings,gravy & they are not in the camera it is time to replace it
You will like the crust what recipe did you use?
Richie

 

[tropics]

Hey Richie. Definitely not hijacking your thread--I love chicken pot pie too much to do that!!
I've been using this salt as regular table salt ever since I smoked it--no change.
Gary

Didn't give it a thought it is unusual that it has color but no taste
I'll let you know next time I make some
Richie

 

[Rings Я Us]

I took pics of all the fillings,gravy & they are not in the camera it is time to replace it
You will like the crust what recipe did you use?
Richie

Lol.. Pillsbury crust . I make crusts for pies from scratch , but not for this pot pie. Was lazy. My recipe for crust usually is half Crisco and half butter and it's crumbled in the food processor adding ice water if needed.