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Found 4 results

  1. Tonight the Smoked Chicken cooked on the ‪#‎KamadoJoe‬ was cubed. The juices were separated, so that the fatty drippings were used to make a roux, and the collagen drippings were used as a savory base to simmer vegetables. The Chicken gravy was mixed with cream of mushroom soup, corn, peas, carrots, potatoes, green beans and the smoky chicken to make Chicken Pot Pie from scratch.
  2. Like most, we have leftover turkey. I get tired of eating plain old turkey for days on end. I like to try to re purpose some of these leftovers. I took the holy trinity (onions, carrots & celery. Also know as a mirepoix) and sweated them in a hot pan. Once translucent, I added a qt of home made stock, brought to a boil, then simmered for 20 minutes. In a separate small skillet, I created a roux (cooking raw flour in melted butter). I added the roux to the pot pie filling to thicken it. I greased a 10" Lodge Cast Iron skillet with butter flavored crisco. I cheated and used a premade pie crust. Cooked at 450 for approx 20 minutes. You should make some type of slices in the top crust. The"BGC" was just a little fun.
  3. A Family-Sized Grilled Chicken Pot Pie using a ‘Scratch’ Biscuit Topping What to do with 4.5 lbs of boneless skinless chicken breasts? How about chicken pot pie Kamado style? Chicken Pot Pie with Biscuit Topper This one required my 7.5 qt Lodge CI dutchie. Started the pot pie filling (without the chicken at this point) using butter, some olive oil, red palm fruit oil, (maybe a stick of butter equivalent) and sweating until tender the chopped onions, green onions, and diced carrots, celery, and garlic. Then added flour (about a cup) and cooked for a bit before adding the quart of low sodium chicken broth and some milk. When the consistency of the sauce was right added to that frozen green peas and frozen whole kernel yellow corn along with some partially cooked and cubed red new potatoes and a handful of chopped parsley . Cooked on low heat with some black pepper, thyme, poultry seasoning, along with Tabasco, Worcestershire sauce and Cajun seasoning to get the flavor where it should be. There was a cup and quarter to a cup and a half each of the onion, carrots, celery, peas, corn and potatoes in the filling. Meanwhile the chicken was oiled and coated with a rub of Montreal chicken and other ingredients from the cabinet. Grilled on 300 degree direct heat until at 165+ to 170 internal. Removed and cooled. I cubed about 3 lbs of the chicken and added it to the pot pie filling. Let the whole mixture continue to cook at low simmer until the flavors had developed. The remaining chicken will be for lunches. Now for the “pie part”. My son and I decided we wanted to do a biscuit topper and then just cook the whole “pot pie” in the dutch oven on Big(Red)Joe with no bottom crust. Out came a new product I was trying, which was a “shortening” made from virgin coconut oil and red palm fruit oil (Nutiva brand). It does not have all the bad things associated with the hydrogenated oils/shortenings. We made biscuit dough from scratch and rolled it out ½ inch thick the size of the dutch oven diameter. My son decorated the biscuit layer with a knife (he even tossed in an S inside an H for Smokehowze in the middle - nice touch!) . After a final adjustment of the consistency of the filling the biscuit round was carefully placed on the filling. The Grilled Chicken Breast The Completed Filling Biscuit Topper Placed on the Filling We cooked the pot pie with no lid on the pot using indirect heat at 425 degrees in Big Joe with double deflectors. One deflector on the main grill and one added under the pan on the expansion grill (when the filling had gotten to the bubbling well stage) to ensure no bottom scorching. Cook time was 40 minutes to get the biscuit topping to the just starting to brown phase. The topping was then brushed with melted butter. Cooking Nicely Uncovered in the Dutch Oven A Family Sized Pot Pie is Done The result was a super-sized family feeding chicken pot pie. The biscuit was tender, well risen and moist with a hint of smoke. The filling was just outstanding in flavor due to the seasonings and the fact that the chicken had been Kamado grilled. There will be ample leftovers this week and probably some filling to freeze for later. We really enjoyed the biscuit approach. The underside of the biscuit had somewhat of a dumpling characteristic doing it this way. A definite keeper on a variation of a pot pie. This Approach is a Keeper!
  4. I got a wild hair and decided to try to make a pot pie on the Akorn. It was a super simple recipe, and tasted AMAZING! After the pie was put together, it cooked for about 45 minutes at 400º with a nice lump of peach wood to get some nice smoke flavor to the crust! The rest of the photos (with recipe) can be found on my "Drunken Pitmaster" page linked in my sig!
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