Smoked chicken pot pie

Discussion in 'Poultry' started by meatallica, Sep 23, 2017.

  1. meatallica

    meatallica Fire Starter

    Smoked a whole roaster yesterday. Decided to make pot pie today
     
    chilerelleno, griz400, tallbm and 3 others like this.
  2. griz400

    griz400 Smoking Fanatic

    Very nice job on that pie ...[​IMG][​IMG]
     
  3. tallbm

    tallbm Master of the Pit

    Oh man that looks good.  I could only eat that if it was made from lactose free milk or I would die lol.

    I am using some smoked chicken breast to make a chicken veggie noodle soup right now so I was smiling when I saw this post.

    Another good thing to do with smoked roaster meat is chicken and dumpling soup but the key is to add half to a whole diced red bell pepper to the soup while it simmers :)

    Great post! :)
     
  4. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    So you use a puff pastry in place of 2 traditional pie crusts.. . That's one way to do it.. that's a healthy crust there.. points for the pot pie for sure! :points1:
     
  5. meatallica

    meatallica Fire Starter

    I went even cheaper than that, Rings. Acme had Pillsbury crescent rolls 2-FER. Thanks for the points guys
     
  6. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Oh neat.. yeah. We used Pillsbury for making the pastry wrap around beef Wellington at the restaurant I worked in.. Lol good idea.
     
    Last edited: Sep 23, 2017
  7. tropics

    tropics Smoking Guru SMF Premier Member

    MA That looks great wish I knew were an Acme is,they seem to have closed in my area Points

    Richie
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Gotta give you a point for that one!

    It looks fantastic!

    Nice job!

    Al
     
  9. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    That is a beautiful pie.
    I would dive into a big plate of that right now.
    Good utilization of the crescent rolls pastry.

    I'd give ya a point but it seems I've exceeded my limit.
    I'll be back later to fix that.

    Fixed.
    :points1:
     
    Last edited: Sep 24, 2017
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You don't need no stinking Dairy in your gravy! l never add dairy to gravy unless it's a main ingredient like Sausage Gravy. I save Chicken Fat, Schmaltz, for Matzo Ball Soup and use the schmaltz to make Roux, equal parts fat and flour cooked until a blonde color, to thicken the gravy. 1T fat and 1T flour for each cup of broth you want thickened. Make some extra roux to adjust thickness if you want really tight gravy...JJ
     
  11. tallbm

    tallbm Master of the Pit

    Wow that is awesome to know!  I bet I could make all kinds of stuff with that info, thanks!
     
  12. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I have used butter and flour. Along with a qt of cream. Plus chicken base.
     

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