Smoked Chicken Potpie
Pie Crust:
2 ½ cups T65 flour
1 ½ tsp salt
10oz unsalted butter, cut into 1/2 inch pieces and chilled
About ¾ cup ice water (original recipe ¼ cup didn’t have nearly enough to meld flour)
Combine flour and salt, add butter and toss to coat with flour. Combine with pastry dough blender (by hand) until only small pieces of butter are left. Add ¼ cup of water at a time, mixing with fork until it can be worked by hand. Knead until smooth, divide in half with one half slightly larger than the other, wrap in plastic wrap in ½ inch discs and refrigerate for an hour or overnight.
Filling
Whatever veggies you want (1 ¼ cups sliced carrots, onions, shallots, peas, brussels sprouts, celery etc etc)
Bay leaves
Thyme
Peppercorns
2 cups shredded cooked chicken or turkey
1 egg for crust
Cover veggies with water and add bay leaf, thyme and peppercorns, bring to simmer and simmer 8-10 min until tender then drain and remove thyme, bay and peppercorns
If using celery, boil in salted water 1-1.5 min and blanch.
Mix with chicken.
Roll out pie dough and place in pie dish, with top half on parchment paper on a cookie sheet and place both in refrigerator
Buttermilk Béchamel
50cl Buttermilk (heated in microwave)
50g Butter
40g t65 Flour
Pepper
Salt
Paprika
Cayenne Pepper
Melt butter, then add flour while whisking constantly to make roux blanc, then add hot buttermilk and continue to whisk until thickened. Season to taste.
Heat smoker to 375F
Take out pie dough, add veggies and chicken and top with béchamel, brush edge of crust with beaten egg, place top crust, seal the edges, cut off excess and cut vents
Smoke 45min to 1 hour until crust is golden
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