Triple S Pot Pie

Recipe of the Month - SMOKED, SPICY & SOUTHERN POT PIE aka “TRIPLE S POT PIE”

    Ingredients
  • 1 cup peeled and diced potato
  • 3/4 cup sliced carrot
  • 1/2 cup butter
  • Pinch (to taste) of Cayenne
  • 2/3 cup diced onion
  • 2 diced Jalepenos
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 3 cups of Brookwood #16036, Pulled Wood Smoked Chicken
  • 1 cup peas
  • 2 refrigerated pie crusts
  • 1 egg beaten together with 1 tablespoon water to make an egg wash
      Directions
    1. Preheat oven to 425 degrees.
    2. Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
    3. Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
    4. Add salt, pepper, thyme and cayenne pepper to taste. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
    5. Gradually whisk in smoked chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
    6. Stir in chicken and peas. Turn heat off.
    7. Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
    8. Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
    9. Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
    10. Place on a baking sheet and place in oven and bake for 30 minutes.


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