Homemade Chicken Pot Pie

Ingredients

• 4.5 lb Whole Chicken (spatchcocked, skin left on for crispness)
• 2 Tbsp Olive Oil (for coating chicken before seasoning)
• 2 Tbsp Mesquite Chicken Pot Pie Seasoning (or any smoky BBQ rub)
• 2 cup Carrots (peeled and diced)
• 1 cup Yellow Onion (diced)
• 8 oz Mushrooms (sliced; any variety)
• 2 clove Garlic (minced)
• 3 Tbsp All-Purpose Flour (for thickening the filling)
• 1 tsp Fresh Thyme (optional, dried thyme works too)
• 2 cup Chicken Broth (low‑sodium)
• 3/4 cup Heavy Cream (for richness)
• 1.5 cup Frozen Corn Kernels (no need to thaw)
• 1/4 cup Fresh Parsley (chopped)
• 1 cup Unsalted Butter (cold, cut into cubes for crust; plus 2 Tbsp for filling)
• 2.5 cup All-Purpose Flour (for crust) (sifted)
• 1/4 cup Ice Water (very cold, to bind crust)
• 1 Egg (beaten with 1 Tbsp water for egg wash)
• 1 tsp Salt (for crust and filling)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Spatchcock the Chicken

   Place the whole chicken breast‑side down on a clean cutting board. Using kitchen shears or a sharp knife, cut along each side of the backbone and remove it. Flip the bird, press firmly on the breastbone to flatten the chicken.

   Time: PT15M

2. Dry and Season

   Pat the spatchcocked chicken completely dry with paper towels. Rub both sides with olive oil, then coat generously with mesquite chicken pot pie seasoning, salt, and pepper.

   Time: PT5M

3. Smoke the Chicken

   Preheat the Hasty Bake grill for indirect cooking: one side with hot charcoal (mix of lump charcoal, apple, and mesquite) and the opposite side empty. Place the chicken skin‑side up over the indirect zone. Close the lid and maintain a grill temperature of 250°F (120°C). Smoke for 45–60 minutes, or until an internal temperature of 165°F (74°C) is reached.

   Time: PT55M

   Temperature: 250°F

4. Rest and Shred

   Remove the chicken from the grill, tent loosely with foil, and let rest 10 minutes. Then pull the meat off the bones and shred into bite‑size pieces. Set aside.

   Time: PT15M

5. Make Pie Crust Dough

   In a mixing bowl, combine 2.5 cups flour, 1 tsp salt, and 1 cup cold butter cubes. Using a pastry cutter or fingertips, blend until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate 30 minutes.

   Time: PT20M

6. Prepare Vegetables

   Dice carrots and onion, slice mushrooms, and mince garlic.

   Time: PT10M

7. Sauté Vegetables

   Heat 2 Tbsp butter in a large skillet over medium heat. Add carrots and onion; sauté 5 minutes until softened. Add mushrooms and continue cooking 3 minutes. Add garlic and cook 30 seconds, careful not to burn.

   Time: PT10M

8. Thicken the Base

   Sprinkle 3 Tbsp flour over the vegetables, stirring to coat. Cook 2 minutes to eliminate raw flour taste. Add 1 tsp fresh thyme.

   Time: PT5M

9. Add Liquids and Simmer

   Gradually whisk in 2 cups chicken broth, then stir in 3/4 cup heavy cream. Bring to a gentle simmer, stirring constantly, until the mixture thickens, about 8 minutes.

   Time: PT10M

10. Finish Filling

    Stir in 1.5 cups frozen corn, 1/4 cup chopped parsley, and the shredded smoked chicken. Season with additional salt and pepper to taste. Remove from heat.

    Time: PT5M

11. Roll and Assemble Bottom Crust

    On a lightly floured surface, roll one dough disc to a 12‑inch circle. Transfer to the greased 12‑inch Dutch oven, pressing gently into the sides.

    Time: PT10M

12. Add Filling

    Pour the hot chicken‑vegetable filling into the crust, spreading evenly.

    Time: PT2M

13. Roll and Place Top Crust

    Roll the second dough disc to a 12‑inch circle. Lay over the filling. Trim excess dough, then crimp the edges to seal.

    Time: PT8M

14. Vent and Egg Wash

    Cut 6–8 vent holes around the perimeter of the top crust. Brush the entire surface with beaten egg mixed with 1 Tbsp water.

    Time: PT3M

15. Bake the Pot Pie

    Place the Dutch oven in a pre‑heated 425°F (220°C) oven. Bake 30–35 minutes, until the crust is deep golden brown and the filling is bubbling.

    Time: PT30M

    Temperature: 425°F

16. Cool and Serve

    Remove the pot pie from the oven and let rest 15 minutes before slicing. Serve warm.

    Time: PT15M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

4g

Ingredient Substitutions

• Instead of Whole Chicken: Spatchcocked turkey breast, Rotisserie chicken (shredded)
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Mesquite Chicken Pot Pie Seasoning: smoked paprika blend, chipotle seasoning
• Instead of Carrots: parsnips, sweet potatoes (diced)
• Instead of Yellow Onion: white onion, shallots
• Instead of Mushrooms: cremini mushrooms, baby bella mushrooms
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of All-Purpose Flour: whole wheat flour, gluten‑free flour blend
• Instead of Fresh Thyme: dried thyme (1/2 tsp)
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Frozen Corn Kernels: fresh corn, frozen peas
• Instead of Fresh Parsley: cilantro, dried parsley (1 Tbsp)
• Instead of Unsalted Butter: vegetable shortening, lard
• Instead of All-Purpose Flour (for crust): pastry flour
• Instead of Ice Water: cold sparkling water
• Instead of Egg: milk wash, cream wash
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Cutting Board
• Sharp Chef's Knife or Kitchen Shears
• Paper Towels
• Hasty Bake Grill (or any charcoal grill with indirect heat)
• Meat Thermometer
• Tongs
• Large Skillet
• Wooden Spoon or Silicone Spatula
• Mixing Bowls
• Rolling Pin
• 12‑inch Dutch Oven or Cast‑Iron Skillet
• Pastry Brush (optional)
• Oven

Critical Steps — Do Not Skip

• Spatchcocking the chicken to ensure even smoking and quicker cooking.
• Maintaining a steady grill temperature of 250°F for proper smoke penetration.
• Achieving a thick, velvety filling without lumps.
• Rolling and sealing the crust without tearing.
• Ventilation of the top crust to avoid blow‑outs during baking.

Chef Tips from the Video

• Reserve the chicken backbone and neck to make a quick stock for future soups.
• For extra smoky flavor, add a handful of wood chips to the charcoal.
• Brush the crust with melted butter instead of egg wash for a richer golden hue.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly. Refrigerate up to 3 days.

Freezer: Wrap individual portions in foil and freezer‑safe bag. Freeze up to 2 months.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• Smoke the chicken up to 2 days ahead; store shredded meat in an airtight container.
• Prepare the crust dough a day ahead and keep chilled.
• Filling can be made up to 4 hours ahead; reheat gently before assembling.

Frequently Asked Questions