This rich, creamy one-skillet meal is surprisingly easy to pull together–on your grill–with leftover smoked chicken and store bought puff pastry that’s thawed the night before. The pie’s filling is sauteed on the grill. To avoid running back and forth to the kitchen by having all your ingredients prepared beforehand.
The ease (it's weeknight dinner worthy!) and delicious rewards of this meal is yet another reason to smoke two chickens at a time (one for dinner, the second for this recipe).
Smoked Chicken Pot Pie
Makes 6 Servings
Prep Time: about 30 minutes
Cook Time: 35 minutes
Note: If you find the heat is too high for sauteing the vegetables, move the skillet around the fire, as needed, to adjust the temperature.
- 3 ½ - 4 cups of smoked chicken meat, skinned and shredded
- 3 tablespoons unsalted butter
- 2 leeks, trimmed, rinsed, and sliced into half moons
- 1 large carrot, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 tablespoons plus 1 teaspoon Potato Slayer seasoning
- 3 tablespoons flour
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 2 cups heavy cream, divided
- 1 cup green peas
- One 14-ounce box puff pastry, thawed overnight
- Flaky salt, for garnish
Thirty minutes before you plan to cook, prepare your grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, place a 12-inch cast iron skillet over direct heat. Melt the butter in the skillet; when it begins to sizzle add the leeks, carrots, parsnips, and Potato Slayer seasoning and cook, stirring, until the vegetables are fragrant and just beginning to soften, about 4-5 minutes. Add the flour and continue to cook, until the vegetables are coated and the mixture becomes sticky.
Pour in the white wine and bring the mixture to a lively simmer and continue to cook, stirring, until the liquid is reduced by ⅓ (about 3 minutes). Set aside 2 tablespoons of cream (for the crust); add the remainder of the cream, the green peas and a light sprinkling of salt and pepper and stir until the mixture just comes to a simmer. Carefully transfer the skillet to a baking sheet.
In a cool area away from the grill, roll out the thawed puff pastry until you have a circle two inches larger than the skillet. Use a lightly floured rolling pin to drape the pastry over the skillet. Using a paring knife to trim all but an inch overhang from the skillet. Carefully use your fingers or a fork (the skillet will still be warm) to crimp the pastry, as you would for a pie. Brush the top of the pastry with the remaining cream, sprinkle with flaky salt, and then make 6 slits in the center of the pie to allow steam to escape.
Return the skillet to indirect heat, close the grill, vent the grill for smoking and grill-bake until the pastry is deeply golden and crisp, about 30-30 minutes. Allow the pie to rest at least 15 minutes before serving.