Homemade Smoked Chicken Pot Pie
ID: c6058605...
This homemade comfort classic features spatchcocked, mesquite-smoked chicken shredded and mixed into a creamy vegetable gravy. Baked inside a cast iron Dutch oven with a flaky, buttery double crust, this rustic pot pie is topped with chopped crispy chicken skin for an extra burst of savory flavor.
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🍳 烹飪流程
Spatchcock, season, and smoke the whole chicken at 240°F-260°F for an hour, then shred the meat. → Sauté carrots, onions, mushrooms, and garlic in butter, then stir in flour, broth, and heavy cream to create a thick gravy. → Mix the shredded chicken, frozen corn, and fresh parsley into the gravy to complete the filling. → Assemble the pot pie in a greased Dutch oven with bottom crust, filling, chopped crispy chicken skin, and top crust. → Cut steam vents, apply egg wash, and bake with hot coals (or in an oven at 425°F) until the crust is golden brown.
烹飪步驟
簡短烹飪順序
Spatchcock, season, and smoke the whole chicken at 240°F-260°F for an hour, then shred the meat. → Sauté carrots, onions, mushrooms, and garlic in butter, then stir in flour, broth, and heavy cream to create a thick gravy. → Mix the shredded chicken, frozen corn, and fresh parsley into the gravy to complete the filling. → Assemble the pot pie in a greased Dutch oven with bottom crust, filling, chopped crispy chicken skin, and top crust. → Cut steam vents, apply egg wash, and bake with hot coals (or in an oven at 425°F) until the crust is golden brown.
開場介紹
This homemade comfort classic features spatchcocked, mesquite-smoked chicken shredded and mixed into a creamy vegetable gravy. Baked inside a cast iron Dutch oven with a flaky, buttery double crust, this rustic pot pie is topped with chopped crispy chicken skin for an extra burst of savory flavor.
步驟 1
To prevent cross-contamination, wrap your wooden cutting board with aluminum foil before prep if you do not have a separate plastic board.
步驟 2
Spatchcock the chicken by cutting along both sides of the backbone using a sharp knife or shears to remove it entirely.
步驟 3
Trim off the wing tips to prevent them from burning and holding the chicken up during cooking.
步驟 4
Flip the chicken over and press firmly down on the breastbone until you hear it crack, allowing the bird to lay completely flat.
步驟 5
Pat the entire surface of the chicken completely dry with paper towels.
材料清單
重要提醒
Wrapping your wooden board with foil is a handy cowboy trick to prevent cross-contamination when prepping raw poultry.
Spatchcocking is crucial because it flattens the chicken, making it cook much faster and more evenly on the grill.
Always pat the chicken skin completely dry before adding oil and seasoning to help the skin get crispy.
Avoid adding minced garlic too early in the sautéing process, as garlic burns easily and becomes bitter.
Do not forget to cut vent holes in the top crust, or steam will build up and ruin the pie's structure.
When cooking in cast iron, you can check if the bottom crust is done by pressing the edge; if it's firm and doesn't yield, the bottom is set.
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