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–+ servings
A piece of smoked chicken pot pie being held by a fork.
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Smoked Chicken Pot Pie

This smoked chicken pot pie recipe is a new take on an old favorite. A creamy chicken and veggie-filled sauce inside a buttery crust. Yum!
Prep Time5 minutes
Cook Time8 minutes
Freezer Time20 minutes
Servings: 12
Calories: 304kcal
Author: Karin and Ken

Ingredients

Pie Crust

  • 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

Filling

  • 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

Instructions

Pie Crust

  • Get out and measure your ingredients.
    Overhead photo of all the ingredients.
  • Combine sour cream and egg in bowl.
    Sour cream and eggs combined in a 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.
    Flour, salt and butter mixed in a food processor.
  • Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
    Dough removed from food processor and placed in a bowl.
  • Transfer mixture to lightly floured counter and knead briefly until dough comes together.
    Hand knead dough on the counter top.
  • 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.)
    Dough divided in half and wrapped with plastic wrap.
  • Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
    Chilled dough placed on the counter with flour and a rolling pin.
  • Roll 1 disk of dough into 12-inch circle on lightly floured counter.
    Dough rolled into a 12 inch circle.
  • 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.
    Rolled dough placed inside a pie dish.
  • 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.
    Second dough rolled and placed onto parchment paper.

Filling

  • Get out and measure your ingredients.
    Overhead photo of all the 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.
    Onion, carrots, celery, salt, and pepper cooking in a large sauce pan.
  • 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.
    Flour and broth added to the large sauce pan.
  • Stir in potato and thyme. Reduce heat to medium and simmer
    Potato and thyme added to the large sauce pan.
  • Simmer until sauce is thickened and potato is tender, about 8 minutes.
    Sauce simmering in the large sauce pan.
  • Off heat, stir in chicken and corn or peas, if using.
    Chicken added to the large sauce pan.
  • Transfer filling to dough-lined pie plate.
    Dough lined pie plate placed next to the sauce pan.
  • Add filling and press until as evenly distributed as possible.
    Pie filling added to the pie plate.
  • 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.
    The second dough pie is placed on top of the pie. the seams are sealed.
  • Cut four 2-inch slits in top of dough.
    Four cuts created on top of the uncooked pie.
  • Brush top of pie with egg.
    Top of the pie has been brushed with an egg.
  • Place in smoker and smoke for 90 mins – 2 hours at 250 degrees.
    Pie placed inside a smoker.
  • Checking pie about every 30 minutes to check doneness.
    Pie inside the smoker, it is almost ready.
  • Remove from smoker and let cool on a wire rack for 45 minutes before serving.
    Cooked pie, cooling down on a wire rack.
  • Slice.
    Closeup photo of a slice of pie held up by a pie knife.
  • Serve.
    Closeup photo of a slice of pie on a plate, a fork is impaled into the slice.
  • Enjoy every bite!
    Closeup photo of a forkful of chicken pot pie.

Oven Directions

  • 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.

Notes

This recipe has been adapted from cookscountry.com

Nutrition

Calories: 304kcal | Carbohydrates: 27g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 584mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1824IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg