POT PIE

INGREDIENTS
  • 3-4 C chopped chicken, turkey, pork, whatever
  • 2 C chopped carrots
  • 1 C chopped celery
  • 1/2 onion, diced
  • 4 C stock (homemade stock, chicken broth, etc)
  • 3 cloves minced garlic
  • 2 Tbsp EVOO
  • Salt
  • Pepper
  • 2 premade pie crusts
  • 1 egg
  • 2 Tbsp water
DIRECTIONS


Take the holy trinity (onions, carrots & celery. Also know as a mirepoix) and sweat them in a hot pan with the EVOO (extra virgin olive oil). Once translucent, add the stock, meat and season with salt and pepper to taste. Bring to a boil, then simmer for 20 minutes. In a separate small skillet, create a roux (cooking raw flour in melted butter). I added the roux to the pot pie filling to thicken it. 
Greasea 10" Lodge Cast Iron skillet with butter flavored crisco.  I cheated and used a premade pie crust.  Roll out the pie crust and form it to the skillet. 


Add the filling, leaving enough crust exposed to join the top crust.


Beat the egg and water together to create an egg wash. Brush the wash onto the crust. Make sure to get all of it. 


Cut slits into the top pie crust to allow the steam to escape. The "BGC" was just a little fun.
KAMADO SETUP

Set up your kamado cooker for indirect cooking. Temperature should be 450F. 



Cook the pot pie for approx 20 minutes OR until golden brown. Allow the pot pie to cool for approx 20 minutes before serving.