Smoked Chicken (or turkey) potpie

 

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