Smoked Chicken Pot Pie

Why you’ll LOVE this Smoked Chicken Pot Pie

Classic comfort food with smoky flavor. Smoked chicken brings a rich, savory flavor to the creamy pot pie filling that you won’t get from a traditional chicken pot pie.

A great way to use leftover smoked chicken. If you have leftover smoked or grilled chicken from a weekend cook, this recipe is an easy way to turn it into a completely different meal.

A hearty one-dish dinner. With tender chicken, vegetables, creamy sauce, and flaky crust, this smoked chicken pot pie has everything you need for a satisfying dinner.

Perfect for cooler weather. Few things are better than a warm, homemade pot pie on a chilly evening. It’s a great addition to your fall and winter comfort food lineup.

Easy to customize. Use your favorite vegetables, adjust the seasonings, or choose the pie crust style that works best for your family.

Ingredients needed to make a Smoked Chicken Pot Pie

• Chicken: for this recipe, I used a whole chicken that I spatchcocked and smoked. Short on time, use any leftover chicken you have, or buy a rotisserie chicken.
• Veggies: I used hard, crunchy veggies for texture. Diced up carrots, onion, celery and frozen peas
• Herbs: for those rich, fall smells, I used rosemary and garlic.
• Flaky Biscuits: I’m not a baker, so I rely on store bought dough. The flaky butter bisuits from Pillsbury are the best.
• Broth: builds flavor and helps create a smooth sauce. Low-sodium chicken broth is a good option if you want more control over the seasoning.
• Heavy Cream: adds creaminess to the filling. Milk creates a lighter sauce, while heavy cream makes it richer.
• Seasoning: I used an all purpose seasoning when smoking the chicken. Additional seasonings went into the creamy filling including cajun, garlic and onion powder.

How to make a Smoked Chicken Pot Pie

This Smoked Chicken Pot Pie combines a creamy homemade filling with tender smoked chicken and a flaky crust. Prepare the filling first, assemble the pie, and let the smoker finish the job.

Prep Chicken

You can’t have a chicken pot pie without, well, chicken! For this recipe, I decided to use a whole chicken and smoke it. You can always roast the bird in the oven or on a grill or use leftovers from the night before.

Spatchcocking the chicken will not only help smoke the chicken faster, but also cook the meat evenly helping avoid those dry pieces.

How to spatchcock a chicken

To start, cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken can lay flat. Pat the entire chicken dry and remove any loose pieces.

Season the entire bird with Dad’s All Purpose seasoning. Make sure to get both sides and underneath the wings and behind the thighs.

Smoke the Spatchcock Chicken

This Smoked Chicken Pot Pie would not be whole without some perfectly smoked chicken.

Preheat the smoker to 250 degrees. If you don’t have a smoker, roast the chicken in the oven or use a charcoal or gas grill and set for indirect heat.

Place the spatchcocked chicken on the grates, breast side up, and let it cook.

The smoking process should take around 1 hour, depending on the size of the chicken. Once the breast registers an internal temperature of 165 degrees, it’s time to remove it from the grill.

Let it rest 10 minutes before shredding. And be sure to shred the dark meat and the white meat. Mix everything together for maximum flavor.

Cook the Veggies

Before you start filling the cast iron skillet with the veggies needed to make a Smoked Chicken Pot Pie, make sure to dice everything into small bite size pieces.

For this recipe, I went with some carrots, celery and onion. I bought frozen peas, but the carrots, onion and celery needed to be diced.

Melt a stick of unsalted butter in a cast iron skillet or saucepan over medium heat. Add the diced carrots celery and onion and cook until the vegetables begin to soften. Stir in the minced garlic and seasonings, and cook briefly until fragrant.

This step builds the savory base of the pot pie filling. Give the vegetables a few minutes to soften so they become tender as the finished pie bakes.

Finally, sprinkle flour over the vegetables and stir until everything is evenly coated. Cook for a minute or two to cook out the raw flour taste.

Make the Creamy Filling

The creamy veggie and chicken filling is what makes this Smoked Chicken Pot Pie hearty and delicious.

Slowly pour in the chicken broth a little at a time while stirring to prevent lumps from forming. When everything is well combined, add the half and half, chicken bouillon, Worcestershire sauce , mix, and let it simmer over low heat until the sauce thickens.

Add the shredded chicken, frozen peas and stir everything making sure the meat and vegetables are evenly distributed throughout the creamy sauce. The filling should be thick enough to hold together without being dry.

Cover with Biscuit Dough

If you have a favorite biscuit dough recipe, this is the time to use it. I like to use the store bought Pillsbury doughs. They are convenient and taste really good. I use it when ever I need dough. Like for this Smoked Meat Pie. Came out crispy and flaky.

To make this Smoked Chicken Pot Pie extra flaky, I went with the butter flaky biscuits.

Peel the biscuits apart into 3-4 pieces and layer each piece over the top of the filling.

Brush the biscuit layers with some egg wash and sprinkle the top with flaky salt and pepper.

Smoke the Chicken Pot Pie

Increase the temperature on the grill or smoker to 425 degrees. Make sure it’s still set for indirect heat. Place the assembled chicken pot pie on the smoker, oven or grill and cook until the crust is golden brown and the filling is bubbling. This will take about 20 minutes. Watch carefully to avoid the biscuit layer from burning.

Rest and Serve

Remove the smoked chicken pot pie from the smoker and let it rest for several minutes before serving. This gives the filling time to settle, making it easier to slice and serve.

Scoop generous portions onto plates and enjoy the combination of smoky chicken, tender vegetables, creamy sauce, and flaky crust. It’s the kind of hearty dinner that makes everyone want to come back for seconds.

Final Thoughts

This Smoked Chicken Pot Pie is a delicious twist on a classic comfort food favorite. With tender smoked chicken, a creamy filling loaded with vegetables, and a golden, flaky crust, it’s a hearty meal that’s perfect for chilly evenings and family dinners. It’s also a fantastic way to turn leftover smoked chicken into something new and exciting. Fire up the smoker, bring together a few simple ingredients, and enjoy a homemade pot pie packed with comforting flavor!

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