Smoked Chicken Pot Pie Soup

Cook Time

180 Mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Moderate

Prep Time

10 Mins

Servings

6



Ingredients


1/4 cup Butter

3 Carrots, Chopped

3 Celery Stalks, Chopped

To Taste, Chicken & Poultry Rub

1 lb Chicken Breast, bone-in

1 qt Chicken Stock

1/2 cup Corn, frozen

1/4 cup Flour

2 Garlic Cloves, Minced

3 tbsp Heavy Cream

1 tbsp Parsley, chopped

1/2 cup Peas, frozen

1 1/2 cups Potato, diced

1 Puff Pastry Sheet, thawed

To Taste, Salt & Pepper

1 Yellow Onion, chopped



Cooking Instructions


Everyone’s favorite comfort food in soup form. This Smoked Chicken Pot Pie starts with smoked pulled whole chicken. The shredded chicken is stirred into a creamy soup filled with carrots, potatoes, peas, corn and garlic then simmered to bring out notes of wood-fired flavor. Top it off with buttery puff pastry squares baked right on your grill to complete the pie.

Wood Pellet Recommendation

In order to bring out the deep, smoky flavors that will elevate this take on a classic, we recommend using our Hickory Blend Hardwood Pellets.

Note: This recipe uses Pit Boss Grills Chicken & Poultry Rub.

  1. Fire up your Pit Boss Platinum Series Lockhart pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat grill to 400° F and smoking cabinet to 250° F. If using a gas or charcoal grill, set it up for medium-high heat.
  2. Place chicken on a sheet tray and season with poultry seasoning. Transfer to the smoking cabinet and smoke for 2 to 2 ½ hours, until an internal temperature of 165° F is reached. Allow chicken to rest for 15 minutes, then pull from the bone and shred.
  3. Meanwhile, set the puff pastry sheet on a lightly floured surface. Cut into triangles, and bake on a sheet tray at 400° F for 6 to 8 minutes, until golden. Remove from the grill and set aside.
  4. Set a cast iron Dutch oven on the grill.
  5. Melt the butter in the Dutch oven, then add the carrot, celery, onion, and garlic.  Sauté for 5 to 7 minutes, stirring often, then season with poultry seasoning.
  6. Sprinkle in flour and continuously stir for 1 minute. Add the chicken stock and potatoes, cover and simmer for 10 minutes. Add the peas and simmer for another 5 minutes. Add the smoked chicken and heavy cream. Simmer for 5 more minutes, then stir in chopped parsley, and remove from the grill. Season to taste with salt and pepper.
  7. Serve warm with puff pastry triangles.


Special Tools


  • Aluminum Foil
  • Cast Iron Dutch Oven
  • Sheet Tray


Bigger. Hotter. Heavier. Tip


To save time, smoke the chicken when smoking other proteins, then refrigerate or freeze after shredding for easy meal prep.



Diet Info


  • Flexible Dieting








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