Smoked Chicken Pot Pie

Smoked Chicken Pot Pie

Here’s an easy recipe with our leftover competition chicken.  See the full recipe below.

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Chicken pot pie filling

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1 tsp SPG

1 ¾ cup chicken broth

½ cup milk or cream

2 ½ cups diced chicken

2 cups mixed veggies (peas & carrots)

Melt butter in a skillet over medium heat.  Add onions and cook until tender.  Stir in flour, SPG, cream, and broth until creamy.  Add the veggies and chicken.

Flaky pie dough

2 ½ cups all purpose flour

2 sticks cold butter, sliced

½  tsp salt

½ cup ice water

Add the flour and salt to Cuisinart.  Cut in cubes of the butter and slowly add the ice water until mixed.  Wrap in plastic and refrigerate for 4+ hours.  Roll out the dough on a floured surface and cut the pot pie base and toppers.