Things you’ll need to pull this off:
For the Filling:
- 2 Carrots, sliced
- 1 Russet Potato, diced
- 1 Stalk Celery, diced
- 1/2 Yellow Onion, diced
- 1 Garlic Clove, minced
- 1 (10.5 oz) can Cream of Chicken soup
- 1/3 Cup water
- 1 Cup Smoked Chicken, chopped... use more if ya like
For the Crust:
- 2 (3.4 oz) sacks pork rinds
- 2 tsp of baking powder
- 2 tsp sugar
- sprinkle of salt
- 1/3 cup plus 2 tbsp all-purpose flour
- 1/3 cup plus 3 tbsp warm water
Crush the pork rinds or run through a food processor until finely ground. Place in a large mixing bowl. Stir in the baking powder, sugar, pepper, salt and flour.
Stir in enough water so the dough forms a soft ball that will stay together. You may need to add more water or flour for desired consistency.
Roll the dough out onto a floured surface to about 1/4 inch thick and cut out a top and bottom crust to the desired size, depending on your dish.
Lightly grease the dish and place the dough on the bottom and press up the sides
Let's put it all together:
In a saucepan, add the carrots and potato. Fill with enough water to cover the vegetables. Bring to a boil until tender. Meanwhile, in a skillet, melt the butter over medium heat. Add the celery, onion and garlic and cook under tender, stirring occasionally. Drain the water from the potatoes. Add the celery mixture in with the potatoes. Stir in the chicken soup and water. Stir in the chicken and bring to a simmer a few minutes or until the mixture is hot. Spoon the mixture into the crust and top with crust. Bake (Or put on the smoker) at 350 degrees for 20 – 30 minutes or until crust browns and sets.
Let's talk about the bird when you're smokin it:
Always whip out your Instant Read Thermometer and insert it into the thickest part of the thigh meat to check the internal temp of the bird. You want that temp to be between 165-170 degrees. The safe MINIMUM internal temp for poultry is 165 degrees. But if you're like me and always brine, don't worry about the bird being dry when your temp reaches 170-175 degrees because it will always be tender and juicy because it was brined.
Now, If you don't have an Instant Read Thermometer, and I really hope you do if you want a perfectly smoked bird, this is the one I have used for years and would recommend it to anyone!
So, If the temp of that bird is between 165-170 degrees, pull it, let it rest, and chop up what you're gonna use for the pot pie. I don't need to tell you what to do with the rest... carve it up and feast!!!
Enjoy my friends, and smoke on!
If you got some value out of this Blog post and recipe, and it helped you out, why not share it with people you think might get some help out of it too… Sharin Is Carin :)
And while you're here why not check out some of our Mafia Gear, we're pretty sure there is something you'll like!