SMOKED, SPICY & SOUTHERN POT PIE AKA “TRIPLE S POT PIE”

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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

Instructions

1

1. Preheat oven to 425 degrees.

2

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

3. Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.

4

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

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

6. Stir in chicken and peas. Turn heat off.

7

7. Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

8

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

9. Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

10

10. Place on a baking sheet and place in oven and bake for 30 minutes.

 

Previous Recipes of the Month

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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

1. Preheat oven to 425 degrees.

2

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

3. Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.

4

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

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

6. Stir in chicken and peas. Turn heat off.

7

7. Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

8

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

9. Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

10

10. Place on a baking sheet and place in oven and bake for 30 minutes.

SMOKED, SPICY & SOUTHERN POT PIE AKA “TRIPLE S POT PIE”

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