This smoked chicken pot pie recipe is comfort food that always satisfies. These delicious homemade crusts are filled with chicken, veggies, and a rich, creamy sauce. It’s the perfect comfort food!
If you’re looking for a great way to use up your leftover chicken or turkey, then this pot pie is for you. It’s loaded with all your favorite pot pie ingredients. I used it to bust my turkey leftovers this Christmas, and it worked like a charm!
Smoked Chicken Pot Pie Recipe
This was inspired by my easy chicken pot pie recipe, slow cooker chicken pot pie, pot pie muffins, or even my turkey pot pie with a stuffing crust on this site. We love chicken and turkey pot pies. These chicken pot pie recipes all pair well with these amazing chicken pot pie sidedish recipes.
This recipe uses simple ingredients to create a simple, rustic dish. In fact, you almost certainly have most if not all of the ingredients in your kitchen right now.
For the Crust
- Sour cream, chilled
- Large egg, lightly beaten
- All-purpose flour
- Unsalted butter, cut into ½-inch pieces and chilled.
For the Filling
- Unsalted butter
- All-purpose flour
- Chicken broth
- Russet potato
- Minced fresh thyme
- Leftover chicken or turkey or rotisserie chicken, skinned and de-boned
- Frozen corn or peas (optional)
- Egg, lightly beaten
See the recipe card at the end of the post for quantities.
This is a completely from scratch recipe, but there’s not a lot to it. Even beginners can easily make this one!
Step 1: Prep
Prep your vegetables and butter and measure out all of your ingredients.
Step 2: Make the Dough
Combine the sour cream and egg in a bowl. Then, add the salt and flour to a food processor and mix until combined. Add the butter to the flour and pulse until they combine to form pea-sized pieces.
Add half the sour cream mixture to the flour and pulse until combined. Then, add the remaining sour cream mixture and pulse until a dough begins to form.
Step 3: Knead and Chill
Transfer the newly-formed dough to a lightly floured counter and knead briefly until the dough comes together. Then, divide the dough in half and form it into two 4-inch disks. Wrap them tightly in plastic wrap and refrigerate for about an hour.
Step 4: Make the Pie Crusts
Take the chilled dough out of the refrigerator and let it sit for about 10 minutes to allow it to soften slightly. Then, roll 1 of the disks into a 12-inch circle on a lightly floured counter.
Loosely roll the dough around the rolling pin and unroll it carefully onto a 9-inch pie plate, letting the excess dough hang over the edge. Ease the dough into the plate by gently lifting the edge of the dough while pressing into the plate bottom with your other hand.
Finally, roll the other disk into a 12-inch circle on a lightly floured counter, then transfer it to a parchment-lined baking sheet. Cover it with plastic. Refrigerate both crusts for 30 minutes.
Step 5: Make the Filling
Melt butter in a large saucepan over medium heat. Add the onions, carrots, celery, salt, and paper, and cook until the vegetables begin to soften. Then, add flour and cook, stirring constantly, until you achieve a golden color. Slowly stir in the north and half-and-half and bring the mixture to a boil over medium-high heat.
Stir in the potato and thyme, then reduce the heat to medium and simmer until the sauce is thickened and the potato is tender. Remove the pan from the heat and add the chicken and peas.
Step 6: Make the Pot Pie
Pour the filling into the dough-lined pie plate, then, loosely roll the top crust around a rolling pin and unroll it onto the top of the pot pie. Trim the overhang to ½ inch beyond the lip of the plate and pinch the edges of the top and bottom crusts firmly together. Tuck the overhang under itself so that the folded edge is flush with the edge of the plate. Finally, crimp the dough evenly around the edge of the plate using your fingers and cut four 2-inch slits in the top crust.
Step 7: Smoke the Pot Pie
Brush the top of the pot pie with egg. Then smoke it for 90 minutes to 2 hours at 250 degrees, check it every 30 minutes to check doneness. When the pot pie is golden brown, remove it from the smoker and let it cool on a wire rack for about 45 minutes before serving.
Hint: Always use a rolling pin to transfer the crust. This helps the crust keep its shape and prevent it from ripping.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this smoked chicken pot pie recipe.
- Greek Yogurt – If you don’t have sour cream, full-fat Greek yogurt can be used in an equal amount.
- Shallots – Shallots work very well in place of onions.
Want to personalize this smoked chicken pot pie recipe? Here are some of my tried and true tips for changing up this recipe.
- Vegetables – You can use any vegetables you like in this recipe so long as they’re small.
- Beef – Use leftover pot roast to make a beef pot pie.
If you love recipes like this, you may also enjoy this seafood pot pie.
It only takes a few simple kitchen implements to make this recipe. It’s a basic dish that requires basic tools.
- Measuring cups and spoons
- Pie plate
- Food processor
You can store this pot pie covered in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months.
Follow these easy tips to take your pot pie from good to great. These are simple tips, but they make a big difference.
- Always chill your cubed butter to achieve the perfect pea-like consistency when pulsing the flour.
- Use a food processor if you have it. It makes things so much easier.
- You can make this dough in advance. It will keep in the refrigerator for up to 2 days or in the frezer for about 2 months.
More Chicken Recipes
Do you like chicken? Here are some recipes you may also like to try.
- Chicken and Waffle Tacos
- Instant Pot Cheesy Chicken Spaghetti
- Air Fryer Mini Chicken Cordon Bleu Croissants
Do you have questions about smoked pot pie? Here are some of the most commonly asked questions about this smoked pot pie recipe.
It will last for up to 5 days in the refrigerator or up to 2 months in the freezer.
Chill the pot pie in the refrigerator in its original pie plate. Then, place it in the freezer. After it’s frozen, pop it out of the pie plate and wrap it tightly in a double layer of cling wrap and another layer of foil.
You can use anything you like so long as it can be cut into bite size pieces. Classic root vegetables like carrots, potatoes, and parsnips work well, as do celery, corn, peas, and frozen mixed vegetables.
Yes, follow recipe until filling is made and allow it to completely cool, add it to your pie crust, wrap with plastic wrap and tinfoil and freeze for up to 1 month.
When ready to bake, simply unwrap your FROZEN pie, cover with foil, and place on a rimmed baking sheet on your COLD oven’s middle rack and set oven temperature to 375 degrees. Bake for 75 minutes. Uncover pie and brush with beaten egg. Rotate sheet and continue to bake until crust is beautiful golden brown and filling starts to bubble up through slits in pie and is at least 150 degrees, 55 minutes to 75 minutes longer. Allow pie to cool for 45 minutes before serving so pie will set.
Yes it can simply preheat your oven to 450 degrees and adjust your oven’s rack to the second lowest position. After top of pie is brushed with egg, place on rimmed baking sheet and bake until a beautiful golden brown color, 18-20 minutes. Reduce oven temperature to 375 degrees, turn baking sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer. Allow pie to cool on wire rack for at least 45 minutes before serving.
Smoked Chicken Pot Pie
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked Chicken Pot Pie
- 9 inch pie plate
- ½ cup sour cream chilled
- 1 large egg lightly beaten
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 12 tablespoons unsalted butter cut into ½-inch pieces and chilled
- 4 tablespoons unsalted butter
- 1 small onion diced
- ⅔ cup carrots diced
- ½ cup celery diced
- ½ teaspoon salt
- 1 teaspoon pepper
- 6 tablespoons all-purpose flour
- 2 ¼ cups chicken broth
- ½ cup half and half
- 1 cup russet potato diced
- 1 teaspoon fresh thyme minced
- 3 cups leftover chicken or turkey, or rotisserie chicken, skin and bones removed diced
- 1 large egg lightly beaten
- ¾ cup frozen corn or peas, if desired
- Get out and measure your ingredients.
- Combine sour cream and egg in bowl.
- Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, 5 pulses.
- Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
- Transfer mixture to lightly floured counter and knead briefly until dough comes together.
- Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.)
- Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
- Roll 1 disk of dough into 12-inch circle on lightly floured counter.
- Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
- Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic. Refrigerate both doughs for 30 minutes.
- Get out and measure your ingredients.
- Melt butter in large saucepan over medium heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes.
- Add flour and cook, stirring constantly, until golden, 1 to 2 minutes. Slowly stir in broth and half-and-half and bring to boil over medium-high heat.
- Stir in potato and thyme. Reduce heat to medium and simmer
- Simmer until sauce is thickened and potato is tender, about 8 minutes.
- Off heat, stir in chicken and corn or peas, if using.
- Transfer filling to dough-lined pie plate.
- Add filling and press until as evenly distributed as possible.
- Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ½ inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers.
- Cut four 2-inch slits in top of dough.
- Brush top of pie with egg.
- Place in smoker and smoke for 90 mins – 2 hours at 250 degrees.
- Checking pie about every 30 minutes to check doneness.
- Remove from smoker and let cool on a wire rack for 45 minutes before serving.
- Enjoy every bite!
- Adjust oven rack to second lowest position and preheat your oven to 450 degrees.
- Once top of pie is brushed with egg wash place on rimmed baking sheet.
- Bake until top is a beautiful light golden brown, 18 to 20 minutes.
- Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer.
- Allow pie to cool on wire rack for at least 45 minutes before serving. Enjoy every bite.