Fall is looming and it’s almost time to break into some comfort food! So, I love chicken pot pie! Its warm, flavorful, doughy, and gooy all at the same time.
“But this is a BBQ site! How can you make a pot pie and call it BBQ?!?” Well… you grill the chicken and use a cast iron skillet right over the coals to make the rest of the pie.
Things you will need
- Cast Iron skillet
- A good crust
- Organic Chicken Breast
- Baby Carrots
- Red Bliss Potatoes
- Heavy Cream
Okay first things first, go ahead and make the pie crust from the recipe given above. Use your cast-iron skillet as your pie plate.
Go ahead and fire up the grill and get ready to make some good chicken. Hot and fast gonna work just fine with this because we are going to end up baking this one in the grill. Prep the chicken by either using some meat rub or some basic salt-and-pepper. Get some good sear marks on the chicken, make sure you turn it 90° to get that good cross pattern. Cook it for roughly 6 to 8 minutes on each side.
Once the chicken is finished set it aside on a warm part of the grill away from the coals. In a separate pan mix 2 tablespoons of butter, 2 tablespoons of flour, and one and a half cups of heavy cream together in order to make a rue. It will be pretty thick and this is what we want as the gooy insides to this awesome pot pie. Make sure you chop up the carrots and the potatoes into pretty small sized chunks. Now add all the vegetables to the pie as well as the chicken and the cream sauce. Mix it together and place it back over the coals for about 20 minutes. Take the pie out and add the top crust. Put it back in the grill for another 30 minutes. Make sure you close the lid to your grill you want this to be just like an oven.
As an added tip: beat an egg and brush it over the top crust. This will give it that golden brown shiny look.
Let me know how this one turns out and I’ll make sure that I add some pictures later.