Apple Smoked Chicken Pot Pie
I’ve learned to maximize my pellet use when smokin’ Chickens these days by throwing in a couple extra Chickens. I burn the same amount of pellets whether I’m smoking 1 or 4 chickens. The last time I smoked some Chickens in my MAK 2 Star General Wood Pellet Smoker-Grill I stayed true to form and popped in a couple extra chickens. Vacuum sealed the extra chicken halves for future use.
Today was back to the future. Decided to use up some of the Apple Smoked Chicken for a nice Chicken Pot Pie. I must admit that this is my first Chicken Pot Pie but will not be my last! This is a very easy recipe to make and a great way to incorporate leftovers.
Ingredients:
- 1+ lbs of diced Apple Smoked Chicken
- 4 cups frozen mixed vegetables (thawed)
- 1 tub (10 oz) Philadelphia® Savory Garlic Cooking Cream
- 1 can (10¾ oz) Cream of Chicken soup
- 1 ready-to-use refrigerated pie crust (½ of 14.1 oz pkg)
Mix the Apple Smoked Chicken, mixed vegetables, Cooking Cream, and Cream of Chicken soup in a large bowl. Spoon the mixture into a 9 inch pie plate.
Cover the mixture with the Pie Crust; seal and fluted the edges. Cut several slits in the Pie Crust. Preheated the MAK 2 Star to 410ºF using Apple wood BBQ pellets. Place the Apple Smoked Chicken Pot Pie on a baking sheet and into the MAK for 40 – 45 minutes.
The Pot Pie was bubbling nicely and the crust was beginning to brown … Time to pull it.
Let the Apple Smoked Chicken Pot Pie rest for 10 minutes before serving.
The Money $Shot$ … A couple of slices of Apple Smoked Chicken Pot Pie with a side of Cantaloupe Melon … Bon Appétit …
The combination of the Philadelphia® Savory Garlic Cooking Cream and Cream of Chicken soup made for a flavorful sauce for the pot pie. The Apple Smoked Chicken though was the star of this dish!! It added that WOW factor and brought the Chicken Pot Pie to another dimension.
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SRG Ribeye Steaks with all the trimmings
Weather, Weather?? I don’t let no stinkin’ HOT scorching weather stop me from enjoying a nice Ribeye Steak, Baked Potato, and trimmings while keeping the house cool. SRG and my Camp Chef 3 Burner Stove to the rescue!!
Rubbed some healthy taters with Roasted Garlic EVOO and Fagundes Seasoning
Into the SRG on HIGH for 2 hours due to the size of those spuds. Kept the lid OPEN
While the Ribeye Steaks were grilling on the SRG I sautéd some Baby Bella Mushrooms and Onions with some garlic. I also boiled some corn on the cob on the stove
A few Ribeye Steaks grilling nicely on the SRG. Seasoned the steaks with a 50/50 portion of Montreal Steak Seasoning and Johnny’s Garlic Spread. Refrigerated the steaks overnight.
The Money $Shot$ … A scrumptious Medium Rare Ribeye Steak, some sautéd Mushrooms & Onions with half a Baked Potato (like I said, those taters were huge!!) topped with butter/cheese/sour cream and a sweet ear of corn … Bon Appétit
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Maximizing your Apple BBQ Pellets
Decided to have a light summer dinner consisting of Apple Smoked Chicken and a Zucchini Casserole using Zucchini Squash from the garden. Since I would be using the same amount of Apple Pellets in my MAK 2 General Pellet Smoker-Grill to smoke a Spatchcock Chicken or 2 I decided to maximize my Apple Pellets and smoke 2 Spatchcock Chickens. Never hurts to be frugal!!
Rubbed under and on the skin of the Spatchcocked Chickens with Annies Roasted Garlic EVOO and also applied a liberal amount of Fagundes Seasoning. On the right of the chickens you can see the chicken livers and hearts ready to be sautéd with a bit of garlic. Makes for a great appetizer!
SETPOINT on the MAK 2 Star to SMOKE (180ºF) for 2 hours of Apple wood BBQ pellets with the skin side down. Have done skin side up and down but my preference is skin side down. After the 2 hour smoke I bumped the temperature to 325ºF until the Internal Temperature at the thickest part of the breast reached 168ºF. Rested the Spatchcock Chickens under a foil tent for 20 minutes before serving.
The Money $Shot$ … A healthy serving of the Zucchini Casserole with half an Apple smoked chicken breast … Mighty tasty!! Half a chicken is plenty for the wife and I. She enjoys the leg and thigh and I wolf down the breast!!
Vacuum sealed 3 chicken halves … Like I said … “Maximizing my Apple Pellets”.
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Manhattan Seafood Chowder
I’m a big soup and chowder fan so I decided to make a Manhattan Style Seafood Chowder using everything but the kitchen sink. The nice thing about a soup and/or chowder is that you can throw in anything and everything you want.
Here are the ingredients: Celery, Onions, Green/Yellow/Red Bell Peppers, Cabbage, a Zucchini from the garden, diced Potatoes, Stewed Tomatoes, Diced Tomatoes, Corn, Clam Juice, and 4 cups of water. Brought everything to a boil and turned it down to a soft simmer until the vegetables were al dente. For spices I used a pinch of Ground Thyme, dried Oregano Leaves, Crushed Garlic, Old Bay Seasoning, Parsley Flakes, and some Clam Base to taste.
Once the vegetables were al dente I threw in 1 lb of Dungeness Crab, 1½ lbs of Shrimp, and 1 lb of cubed Fresh Wild Pacific Rock Fish fillets. Simmered gently until the the fish was done.
The Money $Shot$ … a healthy bowl or two of Manhattan Seafood Chowder à la Smokin’ Pete with some Roasted Garlic Artisan Bread … Bon Appétit
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Sliced Hickory Smoked Pork Butt
Have smoked Pork Butts to 195º – 205ºF for Pulled Pork and will continue to do so. But decided this time to take the Pork Butt off at 175ºF and serve it up for dinner as a Sliced Smoked Pork Roast.
Took a 5-lb Pork Butt and inserted Roasted Garlic in slits cut into the Butt. Slathered the Pork Butt with Carolina Treet Original Cooking Barbecue Sauce, some Jans Dry Rub, and John Henry’s Texas Pig Rub. Tightly wrapped the slathered and seasoned Butt in plastic wrap before throwing it into the fridge overnight.
Removed the Pork Butt an hour prior to starting the smoke. Preheated the MAK 2 Star General Pellet Grill with Hickory wood BBQ pellets. Setpoint to SMOKE (180º) and Hickory smoked for 2 hours.
After 2 hours of smoke bumped the temperature to 225ºF until the Internal Temperature (IT) reached 175ºF. Initial IT was 42º and it took 9 hours for the 5-lb Pork Butt to reach 175º. Pulled the Pork Butt and Foil, Towel, Cooler (FTC) for 1 hour.
While the Pork Butt was in FTC I worked on the side dishes of Steamed Potatoes and Stir Fried Cabbage, Onions, and Mushrooms. Ambient temperature at this point was 98ºF and I didn’t want to heat up the house so I used my Camp Chef 3 Burner Stove.
The Pork Butt turned out great with a beautiful bark, touch of a smoke ring, and you can see the roasted garlic that were inserted. The Butt was very moist and our guests were speechless when they initially tested a morsel.
The Money $Shot$ … Some Sliced Hickory Smoked Pork Butt with a side of Steamed Potatoes and stir fried Cabbage, Onions, and Mushrooms. Man Oh Man, that bark was scrumptious … Bon Appétit!!
You can’t beat leftovers … This morning I warmed up some of that Smoked Pork Butt with some scrabbled eggs and fried taters with red onions … Good Eats!!
