Smoked-chicken pot pie

What? You mean you’re not planning on making chicken pot pie for your Memorial Day barbecue? (We might still make smoked fried chicken or garlic sausages for Monday, which are always great ideas.) It’s been rainy and gross all week, so this was a great use for some leftover smoked chicken thighs, and it gave me an excuse to make biscuits. It’s also a variation on my mother-in-law’s terrific chicken curry pie, a true family favorite, which I’ve only managed to replicate once. This version has golden beets, onions, apples, corn, peas, smoked chicken, and just a little bit of Sun Brand Madras curry powder (a nod to the original, which has quite a bit more). I’ve also used everything from pie crust, puff pastry, mashed potatoes, and biscuits for topping, and this time I opted for Alton Brown’s buttermilk biscuits from Good Eats: The Early Years.

I was really happy with the flavor combination here. The apples, smoked chicken, corn, and curry were great together with the biscuits (and would definitely be an excellent cold-weather fall dish, come to think of it). I might thicken the next batch a little more, and add some fresh parsley or carrots, but this was nice for a change — less like a traditional chicken pot pie, and more like a smokey chicken stew with biscuits, or upside down biscuits-with-chicken-gravy. However you want to think about it, it’s worth trying.

Smoked Chicken Pot Pie

  • 4-5 smoked chicken thighs, chopped or shredded
  • 1 golden beet, chopped
  • 1 red onion, chopped
  • 1 cup chicken stock (smoked, if you have it)
  • 2 T each of flour and butter
  • 1-2 t curry powder
  • 1 1/2 cups assorted frozen vegetables (I used corn and peas)
  • 1 apple, chopped

1/2 recipe of Alton Brown’s Southern Biscuits.

Brown the chopped onion and beet in skillet large enough to hold everything (with olive oil or butter, plus salt and pepper). Add the butter, flour, and curry powder to the pan, stir well, and let cook for a few minutes without browning. Add the stock and simmer until the beets are soft and sauce has thickened. Add in the frozen vegetables, chicken, and chopped apple to warm through. Remove from heat and check seasoning.

Mix up the biscuit batter.

This dish works really well in individual ramekins or casserole, so fill the vessel of your choice, leaving room for biscuits. Top each ramekin with a biscuit round, or cover the casserole with biscuits so that they’re just touching. Bake at 425 for 20-25 minutes, or until the biscuits are golden brown.

About Scott

occasionally-bearded teacher/musician/cook
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