|Prep Time: 25 min||Cook Time: 45 min|
|Difficulty: Easy||Serves: 4-8|
- 2 chicken breasts diced or
- 4 chicken thighs diced or
- 3 cups leftover chicken, shredded
- 2 tbsp. butter +
- 1 medium onion, diced
- 1 rib celery, cut
- 2 carrots cut into rounds
- 2 cloves garlic, minced
- 2 tbsp. flour
- 2 cups chicken broth
- ¼ cup milk or cream
- ½ cup peas, fresh or frozen
- Salt and pepper to taste
- 2 frozen pie crusts, follow thawing instructions
- 1 egg, beaten
- Salt to taste
- **IF You don’t have pre-cooked chicken**
- Melt 2 tbsp. of butter in a skillet over medium heat – preferably not the one you are using to bake the pot pie in. Cook the chicken breast or thigh chunks in the butter until they develop some color. Remove and set aside.
- Melt 2 tbsp. butter in the same skillet and cook the onion, celery and carrots until they begin to soften, add the garlic and cook another minute or so. Sprinkle with flour. Cook for another minute.
- Slowly, adding a few tablespoons at a time, incorporate the chicken broth. Add the chicken (that you either cooked earlier or the shredded leftovers) to the simmering broth. Stir in the milk or cream, then the peas. Season to taste.
- Preheat the barbecue to 350°F preparing to use indirect heat. If you have a 4-burner model, turn on the two outside burners leaving the two in the middle off. For 3-burners or less light one burner leaving others off.
- Pour the chicken and vegetables mixture into one of the pie crusts. Top with the second pie crust and pinch them both together gently. Brush the top crust with the beaten egg and sprinkle with salt. Cut a few vents in the top
- Bake the pot pie using indirect heat for 35 to 45 minutes until the crust is golden brown. Rest for a few minutes before slicing and serving.
- If you are planning on making this as a freezer meal, use dark meat chicken instead of white where possible as it will freeze better and taste better when eaten.
- You can use your favorite fresh, frozen and even canned ingredients for this recipe, whatever you have on hand is all that you need.
- I like to cheat and use frozen pastry crusts for mine, feel free to make your own or buy premade.
- Once made and ready for the freezer, wrap the top well with plastic and then foil. Once frozen solid, you should be able to slip it carefully from the cast iron pan for a full wrap. It will last in the freezer for about 3 months.
- The day you want to cook it, remove the pot pie from the freezer, remove the wrap over the bottom and place it back into a greased cast iron pan. Allow it to thaw and then bake following the directions above.