Smoked Chicken Pot Pie

5 from 1 vote

Make Smoked Chicken Pot Pie with tender smoked chicken, creamy vegetables, and a flaky golden crust. A hearty comfort food dinner for the family!

Prep Time15

Cook Time1 20

Course: Main Course, dinner, party food, main

Cuisine: American, Southern

Keyword: smoked chicken pot pie, spatchcock chicken, smoked chicken, pot pie, peas and carrots, flaky biscuits, smoked dinner, grillin with dad recipes, hearty dinner, hearty meal, comfort food., cast iron skillet, creamy filling, biscuit topping, baked

Servings: People

Author: Maciek Zurawski

Ingredients

1 Whole chicken
1 tbsp All purpose seasoning
1 stick Unsalted butter
1/2 cup Diced carrots
1/2 cup Diced celery
1/2 cup Diced yellow onion
1 tbsp Minced garlic
2 cups Chicken broth (low sodium)
1 tsp Cajun seasoning
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Rosemary
1/3 cup All purpose flour
1 cup Half and Half
1 tbsp Chicken bouillon
1 tsp Worcestershire sauce
1 cup Frozen peas
16 oz Pillsbury Flaky Butter Biscuit dough
1 Egg
Pinch of salt and pepper

Instructions

Remove the backbone from the chicken, press down hard on the breast bone to break it so the chicken will lay flat.
Season the entire chicken with an all purpose rub and smoke at 250 degrees until the breast reaches an internal temperature of 165 degrees. Remove from the grill.
In a 12" cast iron skillet or Dutch oven melt the butter and add the diced carrots, celery and onion. Cook over medium heat until the veggies start to soften, about 6-8 minutes.
Add the minced garlic, seasonings, mix and continue cooking until fragrant.
Add the flour and stir until everything is evenly coated. Cook for a minute or two to cook out the raw flour taste.
Slowly pour in the chicken broth a little at a time while stirring to prevent lumps from forming.
Add the half and half, chicken bouillon, Worcestershire sauce and mix well. Continue cooking over medium heat until the sauce thickens.
Shred and add the smoked chicken into the mixture. Add frozen peas and stir making sure the meat and vegetables are evenly distributed throughout the creamy sauce.
Peel the biscuits apart into 3-4 individual rounds and layer each piece over the top of the filling.
Brush the biscuit layers with egg wash and sprinkle to top with flaky salt and pepper.
Increase the temperature on the grill or smoker to 425 degrees.
Smoke, grill or bake for another 20 minutes until the crust is golden brown.

Notes

Use leftover chicken or rotisserie chicken from the store.

Short on time, use pre-diced veggies.

Finish the recipe in the oven once the raw biscuit pieces are topped over the creamy chicken mixture.

Nutrition