Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chicken pot pie

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
We celebrated the rain and cooler weather with the first pot pie of the season. Cooked some bread this afternoon as well (getting ready for French toast in the morning). Have a great weekend everyone!



Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
· Share on FacebookShare on Twitter

Comments

  • DMW
    DMW Posts: 13,836
    Forget about that awesome pot pie, I want to tear in to that bread.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • scottcrazydog
    scottcrazydog Posts: 47
    Where's the recipe for that? It looks awesome.
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Mmmmmm. Pot pie. Yum. 
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Mighty fine job brother. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    Thanks everyone. @scottcrazydog I'm sorry to tell you friend I don't use a recipe. I boiled chicken for this one because I needed chicken stock. I used chicken thighs because all the whole chickens were frozen solid at the grocer. I cut up some carrot, celery, and onion. I cut small cubes so it cooks quickly. Oh, and I cut up some potato and get a few frozen peas from the freezer. 
    Once the chicken is done, take the meat off the bone and cube it. I mix the meat & veggies and put it in the pie plate. Then make basically a white sauce - 4 Tbsp butter, 4 Tbsp flour (cook for a bit), then whisk in 2 cups of the broth. Pour that over the pie mixture, add a pie crust and bake until the crust is done. I had the egg at 375 - 400 for about 45 minutes.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter

Categories