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Steve Nestor’s Twice-Smoked Chicken Pot Pie

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Chicken pot pie is one of my favorite dishes. I remembered that unique pot pie when I found myself with leftover chicken after a recent testing session of rotisserie chickens—namely, determining if the chicken’s position on the spit, i.e., how it’s skewered, affects the outcome. Take a look at my Battle of the Rotisserie Chicken post to see how it turned out.


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Steve Nestor’s Twice-Smoked Chicken Pot Pie

Recipe Notes

  • Advance Prep: You’ll need a fully cooked chicken, preferably smoke-roasted You’ll also need: 2 to 3 hardwood chunks or 1 1/2 cups wood chips, soaked and drained; 10-inch cast iron pan; aluminum foil; pastry brush
  • Yield: Serves 4 to 6
  • Method: Indirect grilling

Ingredients

  • 1 1/2 cups Baby Dutch or other small potatoes, halved
  • 2 large carrots, peeled and diced
  • Coarse salt (sea or kosher)
  • 1 cup frozen peas
  • 5 tablespoons unsalted butter
  • 1 medium onion, peeled and diced
  • 1 cup button or cremini mushrooms, sliced
  • 2 cloves garlic, peeled and finely minced
  • 1/3 cup all-purpose flour, plus more for your workspace
  • 2 cups chicken stock, preferably low-salt, or more as needed
  • 1/2 cup heavy (whipping) cream
  • Freshly ground black pepper
  • 4 cups boned and diced smoked-roasted or rotisserie chicken
  • 1/4 cup minced flat-leaf parsley, plus more for serving
  • Vegetable oil for oiling the pan
  • One double pie crust (top and bottom) for a 10-inch pie, preferably homemade
  • 1 large egg, whisked with 1 tablespoon of water

Recipe Steps

1: Bring a large pot of salted water to a boil; add the potatoes, reduce the heat to a rapid simmer, and cook until tender, 12 to 15 minutes. Add the carrots the last several minutes of cooking, then the peas. Drain the vegetables in a large colander and reserve. Return the pot to the stovetop.

2: In the meantime, set up your grill for indirect grilling and heat to 400 to 425 degrees.

3: Melt the butter on the stovetop or the side burner of your grill over medium heat, then saute the onions and mushrooms until tender. Stir in the garlic and continue to cook for 2 minutes. Evenly sprinkle the flour over the butter and onion mixture, stirring for an additional 2 minutes. Whisk in the chicken stock and cream; cook, whisking constantly, until the mixture thickens, 5 to 7 minutes. Add the chicken, reserved potatoes and carrots, and 1/4 cup of parsley. Season to taste with salt and pepper.

4: Lightly oil the inside of your 10-inch cast iron pan.

5: Lightly flour your countertop and roll the pie crust into two 12-inch circles. Arrange the bottom crust in the pan. Add the chicken and vegetable filling. Place the second crust on top of the pie.

6: Trim the edges and crimp with your fingers or the tines of a fork. Brush the top with the egg and water mixture, then cut several slits in the pie to allow steam to escape. If desired, sprinkle the top with coarse salt and black pepper.

7: Add the wood chunks or wood chips to the coals. Arrange the pie on top of the grill grate away from direct heat with the lid closed. Bake for 30 to 40 minutes, or until the filling is hot and bubbling and the crust is flaky and golden brown. (If the rim of the crust browns too fast, cover it with aluminum foil.) Top with minced parsley before cutting into wedges.