Chilebrown at home

Tuesday, February 1, 2011


Warm buttery soft flaky crust, smoky tender chicken, sweet carrots, potatoes, and rich creamy gravy makes for one comforting ‘Chicken Pot Pie’. It has been way to long since we have made a pot pie. Simple but quality ingredients are the key to success. This chicken has been smoked with hickory wood. The carrots are fresh and sweet from the farmers market. The crust is pre-made by a local pastry vendor called ‘Star Dough’. ‘Star Dough’ was highly recommended by a local food fanatic; Zoomie.

Chicken Pot Pie

• 1 cup cubed potato
• 1 cup peas
• 1 cup diced onion
• 1 cup diced carrot
• 2 cloves diced garlic
• 1/3 cup melted butter
• 1/2 cup flour
• 2 cups chicken broth
• 1 cup milk or half and half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups cubed cooked chicken
• 1 pie crust

1. Preheat oven to 400°F.
2. Sauté onion, carrots and potatoes in butter for 10 minutes.
3. Add flour to sautéed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper; add chicken, peas and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shell.
9. Cut slits to allow steam to escape.
10. Brush crust with wash of beaten egg.
11. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Let the pie rest for 10 minutes before serving. This is a complete meal. The smoky chicken made this pie over the top delicious. Star dough is a very decent product. It is rich and flaky. I would recommend it if you are crust challenged. It has a steep price tag for something that is fairly easy to make yourself. The gravy which bound the ingredients was so rich and good that I was caught licking the plate. ‘Chicken Pot Pie’ is a dish that had been on the back shelf of our recipe repertoire. It received a warm welcome return. ‘Yummy Noodles!!!!!!!!!!!!!!!!!!!!!!!!!!!’


Zoomie said...

Using smoked chicken was a brilliant idea - brings a fairly bland meal to a whole new level.

meathenge said...

Next time, need an invitation Roy! MMmmmmMm, meat pie.

xo, Biggles

Anonymous said...

That looks fantastic! I've been wanting some comfort food. This looks like it might fill the bill.

Chilebrown said...

Zoomie, I will save you a cannister of Flavorwood smoking wood. I think this product will be perfect for you.

Reverend, You always have an invitation.

Zia, Sometimes you forget about an old favorite dish. It was delicous.

Greg said...

Smoked pot chicken smoked chicken pot pie. Yum!

cookiecrumb said...

I followed a trusted (?) recipe for chicken pot pie once, and it was so stupid! Now I just flail and fake and wing it. Usually comes out better.
Or: Instead of pie crust, you could top it with mashed potatoes, like a shepherd's pie.
Beauty, CB.

Chilebrown said...

Greg, "Smoke 'em if you got 'em".

cookiecrumb, I never follow recipes faithfully unless it is baking. I like to think of recipes as an outline for your finished dish.

meathenge said...

Thank you sir! Now I just need a time ...


Chris said...

Leftover smoked chicken elevates any dish in which it is used. It is one of those subtle things that someone else wouldn't notice while eating it, but they know SOMETHING is better about it.

Anonymous said...

Isn't chicken pot pie just about the best!?!?! I've been wanting to make one....but for now we've got a SuperBowl to play. For those of us who don't have a dog in the fight...I hope we have a good game to watch. Yikes, Michael Vick just ruined a good old saying for me. How about a rooster in the fight?

Chilebrown said...

Chris, I make leftover chicken on purpose. Leftovers can be the base of something great. Especially when it has been smoked.

hihglandsranchfoodie, Have you and ELway been hitting the Supper Punch Bowl early? We had dogs on the que. Hope your supper bowl spread of food wss fantabulous..