Cheesy Chicken Pie

It’s the perfect time of year for fresh vegetables from the Murrieta Farmer’s Market. So, this Sunday we made some extra BBQ’d smoked chicken just for this recipe. Some folks call this a pot pie, but we used one of our favorite Lodge cast iron Dutch ovens from start to finish. So, there weren’t a lot of bowls and pans used making for a mess free clean-up. The homemade gravy was super easy with just a hint of smoky bacon. We used some of our favorite raw veggies, but this would be great with chopped fresh broccoli, spinach, shallots or any of your personal favorites.

Cheesy Chicken Pie

Prep Time: 20 minutes
Cook Time: 40 minutes at 375 degrees (190c)
Grill: Pacific Living Outdoor Oven
Pellets: Lumberjack Oak

Ingredients: Cheesy Chicken Pie

• 4 cups smoked boneless, skinless chicken cut into bite sized pieces
• 3 cups chopped veggies; we used fresh carrots, celery and sweet onion
• 2 slices bacon, chopped
• 4 cups low sodium, fat free chicken stock
• 1 cup low fat milk
• ½ cup all purpose flour
• 1 teaspoon Country Bob’s Seasoning Salt
• 1 teaspoon white pepper
• 1 teaspoon sage
• ½ cup white wine, optional
• 1 ½ cups Colby and/or sharp cheddar cheese, divided
• 1 ready made pie crust

Cheesy Chicken Pie

Directions: Cheesy Chicken Pie

Over medium heat, in cast iron Dutch oven, cook bacon and veggies for 5 minutes. Whisk in flour for 3 minutes. Slowly add stock, milk, wine & seasonings. Whisk and cook until thickened.

Blend in chicken and ¾ of the cheese. Top with pie crust, folding edges inside. Cut several small slits into crust. Bake for 35 minutes. Sprinkle on remaining cheese, bake for 5 more minutes or until cheese is melted.

Cook Bacon and Veggies

Blend in Chicken and Cheese

Top with Pie Crust

Cooking Directions: Pacific Living Outdoor Oven

Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Patti did her Cheesy Chicken Pie at 375 degrees (190c) 40 minutes.

Note:
The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here.

For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

In The Pacific Living Outdoor Oven

Top With Cheese

Let’s Eat !!

Cheesy Chicken Pie

About our Recipes

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

http://datenightdoins.com
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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/  

F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lodge Cast Iron
www.lodgemfg.com

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/