Tasunkawitko's House Chicken Pot Pie

Discussion in 'Poultry' started by tasunkawitko, Aug 13, 2008.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    Tasunkawitko's House Chicken Pot Pie

    Ron’s Notes: My son, Billy, and I came up with this as a way to use up some left-over chicken that I had smoked the day before. This stuff tastes GREAT and is so easy that a kid in junior high can make it. The smoke-permeated chicken provides a great aroma that brings images of bacon in a cast-iron skillet over a campfire, but the chicken inside is lean, juicy and full of flavor. This is an easy and satisfying go-to dish that will make a well-balanced meal. If you don’t have smoked chicken, use regular chicken and enjoy!

    • 2-3 Tbsp. butter or margarine
    • 1 onion, diced
    • 4 cloves garlic, diced fine
    • 1 large or two standard-sized envelopes of chicken gravy (an equal amount of gravy in a can or jar would be fine)
    • 3-4 cups smoked chicken, cut into bite-sized cubes and pieces
    • 2 cans of your favorite vegetables, or a combination, drained (an equal amount of frozen veggies would be even better!)
    • 2 tsp. your favorite seasoning or herb/spice mix (or a little salt-n-pepper)
    • 2 nine-inch pie crusts (or make your own)
    • 2 cans biscuits (or make your own dough)
    • 1 egg, beat with a fork, for brushing
    • A couple of handfuls of shredded cheddar (or your favorite) cheese

    Preheat your oven to 375 degrees. Sauté the onion and garlic in the butter until they are translucent, then add the chicken to heat it up and blend the flavors. Add the vegetables and seasoning to the sauté pan and heat the mixture through. At the same time, you should be preparing the gravy so that it can simmer on low and thicken up a bit.

    Spray the bottoms of two pie pans with Pam or other cooking spray and line them with the pie crusts. Divide the mixture equally into each pie pan, then do the same with the gravy over the top of the chicken and vegetables. Spread the filling if necessary to reach the corners and edges of the crusts.

    Open the cans of biscuits and flatten each one slightly as you lay them out across the top of the filling the same as you would line pepperoni around on a pizza. Don’t worry if there are a few small holes in the topping here and there as these holes will allow steam to escape. If any pie crust is sticking up from the sides of the pan, fold it in toward the biscuits. Brush the beaten egg across the biscuits and around the edges of the topping to seal. Sprinkle the cheese across the top.

    Bake for 30 minutes or until the biscuits and cheese are a rich, crusty brown (usually about five minutes after you think they’re done). Remove the pies from the oven, allow to set for 5 minutes, and then dig in. There should be plenty left over for lunch the next day.
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Now that sounds really good, thank you for sharing your recipe![​IMG]
     
  3. reddog

    reddog Fire Starter

    This sounds great, the wife is going away this weekend and asked for confort food for dinner when she returns Sunday and I was looking fo something to smoke over the weekend to enjoy some down time with the Reddog.
    Thanks,
    Mike[​IMG]
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Sounds like a great way to use some left over chicken.
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice idea, thanks for sharing.
     
  6. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Like everyone else has said, what a great idea. We sure need people like you around here. One question: your recipe says "your favorite seasoning", what kind of seasoning did you use? It sounds like you nailed it. I will use exactly what you did to get the same results. Thanks for sharing!
     
  7. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    norrell - for this particular recipe, we used mccormick (or is it schilling?) creole seasoning. the kind in the red camister with the creole food drawn on the front.

    as far as my favorite seasonings, i like cavenders greek seasoning or lawrey's seasoned salt; they come in close second to alpine touch. if you get the chance, check this stuff out at www.alpinetouch.com. as the old saying goes, i'd eat the @$$ out of a dead buffalo if it had that stuff on it!

    due to blood pressure, i try to use only a small amount of these seaosnings and have learned to rely more on herbs and spices. i've been pleasantly surprised at the flavor combinations, but would like to duplicate some of the seasonings above without the salt.
     

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