Growing up I HATED chicken pot pie. Back then a chicken pot pie was something my mom picked up in the frozen aisle at the local grocery, then popped into the oven, and dropped on my plate. Up until tonight it’d be a safe bet to say I haven’t had a pot pie in 30+ years. The vegetables were mushy, the sauce a mystery to me, and the chicken flavorless, and pretty much nonexistent. The more I thought about it, the more I came to realize it wasn’t chicken pot pie I had the problem with, but the HORRID frozen things that came from the store that were called “chicken pot pies”. It’s kind of like saying you don’t like BBQ ribs because you tried McDonald’s McRibs and found them to be nasty (which they are by the way). So we set out to change it, just like we did with the McRib http://wp.me/p2hcyM-7E .
What You’ll Need:
4 boneless skinless chicken breast
1 large potato (small dice)
1 cup coarsely slice baby carrots
1 3/4 cups low sodium chicken broth
1 small onion (small dice)
1 cup fresh mushrooms thickly sliced
5 cloves of garlic (finely chopped)
1/3 cup flour
1/3 cup unsalted butter
2/3 cup milk
A double pie crust for a 9-10 inch deep dish pie (here’s the recipe I used: http://www.simplyrecipes.com/recipes/perfect_pie_crust/ )
salt and pepper
How We Did It:
Begin by setting your grill up for indirect grilling.
While the coals are taking light rinse and dry your chicken breast.
Then oil them well with vegetable oil and season them with salt and pepper.
Once your coals are hot place your chicken breast between the piles of coals and add a few hickory chunks so they can get their smoke on.
Cook until the internal temperature reaches 165f and/or the juices run clear.
Remove from the grill and set aside.
While the chicken is cooking place the potatoes and carrots in a pot and add chicken broth to cover, season with salt and pepper until well seasoned.
Bring to a boil over medium heat and cook about 10 minutes until the potatoes and carrots become al dente.
Remove from the heat and drain, reserving the chicken broth, and set aside.
Cut chicken into large dice.
Gently toss chicken, potatoes, and carrots together using your hands, so not smash the potatoes or carrots.
Place the pan back on the stove and set the flame to medium heat.
Add 1/3 cup butter, onion, mushrooms, and garlic, season with salt and pepper.
Cook until the onions are translucent.
Stir in 1/3 cup flour.
Slowly stir in the chicken broth to prevent the flour from “lumping up”.
Stir in the milk.
Reduce heat to medium-low, simmer until it begins to thicken, about 20-30 minutes.
Let cool slightly.
Fit pie dough into a 9-10 inch deep dish pie pan.
Then add the chicken, potatoes and onions.
Pour your mushroom, onion, garlic, sauce over the top.
Fit the top crust on and seal the edges.
Cut long slits on the top to allow steam to escape.
Trim and remove excess dough.
Now either bake at 425f for 30-35 minutes OR………
Take it back out to the grill and cook indirect at 425f for 30-35 minutes.
Yea, you KNOW what we did.
So if you’re looking for a nice warm comfort food on a cold winter day, give a REAL pot pie a try.