Dinner TBD

Smoked Chicken Pot Pie

Smoked chicken pot pie with a homemade crust and a creamy filling.

Ingredients

1
Preheat smoker to 350, oil & season the chicken breasts & smoke for about 25-35 min (depending on smoker)- until each breast reaches internal temp of 160.
2
Any chicken smoker rub will do—keep it simple with blends of garlic, onion powders, salt & pepper.
3
Meanwhile make the crust first by adding the flour, salt, & butter slices into a food processor and pulse until small crumbs form.
4
Slowly add the ice water (one TBSP at a time) and pulse until dough starts to clump into a ball.
5
Shape into a disk and refrigerate in plastic wrap for 30-45 min.
6
Prepare the filling on the indoor stove by melting the 1/2 stick of butter in a 12-inch cast iron skillet on medium-high heat.
7
Add the onion, carrots, and celery and cook until tender—about 8 minutes.
8
Add the 1/2 cup of flour, thyme, parsley, and salt and pepper; stir and cook another 2 minutes or so.
9
Add the 1/2 cup of chicken broth, 1/2 cup whole milk, and 1/2 cup white wine and let simmer for about 5 more minutes. If liquid becomes too thick, just add more chicken broth or wine.
10
Add the chopped chicken and frozen peas, stir to incorporate and remove from heat.
11
On a floured surface, roll out the dough to fit your cast iron skillet and place on top of the filling mixture.
12
Brush with egg wash and create several slits with a knife across the top of the raw dough.
13
Smoke for about 30-45 minutes until crust is browned and the pie is bubbly.
14
Cool for 5-10 minutes before serving.