National News Politics

BAKED CHICKEN POT PIE By Traeger Grills

By RVL / November 2, 2018

BAKEDCHICKEN POT PIE

DIFFICULTY3/5
PREP TIME20 MINS
COOK TIME30 MINS
SERVES4-6
HARDWOODHICKORY

Serve up wood-fired flavor the whole family will enjoy with Traeger’s Baked Chicken Pot Pie. Our easy-to-make recipe begins with sautéed onions and celery joined with chicken gravy and cream or milk. Add in peas, carrots, herbs and diced chicken and transfer to a cast iron skillet. Top with a frozen puff pastry and cook directly on the grill at 400 degrees F for 30 minutes, and you’ll be good to go.

INGREDIENTS

2 TBSP BUTTER

1 SMALL YELLOW ONION, DICED

1 STALK CELERY, DICED

2 CUPS HOMEMADE CHICKEN OR TURKEY GRAVY

1/2 CUP CREAM OR MILK

1-1/2 CUPS FROZEN PEAS AND CARROTS, THAWED

2 TSP DRY SHERRY (OPTIONAL)

1/2 TSP TRAEGER PORK & POULTRY RUB

1/4 TSP DRIED THYME LEAVES

3-4 CUPS COOKED SKINLESS CHICKEN OR TURKEY MEAT, DICED

SALT AND PEPPER, TO TASTE

FLOUR, FOR DUSTING AS NEEDED

1 SHEET FROZEN PUFF PASTRY

1 EGG, BEATEN WITH 1 TBSP WATER

PREPARATION

Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook 3 to 5 minutes, or until the onion is translucent.
Stir in the gravy and cream or milk and heat gently. Add the peas and carrots, sherry, Pork and Poultry Rub, thyme leaves, and chicken and simmer for 5 to 10 minutes. Add salt and pepper to taste.
Coat cast iron skillet with cooking spray and fill with the pot pie filling.
Unroll the puff pastry sheet on a lightly floured countertop. Let thaw slightly.
Cover the top of the cast iron with the puff pastry crimping any overhang. Make several small slits in the center to let the steam escape. Brush lightly with the egg wash.
Transfer the pot pie to the grill.

Set the temperature to 400℉ and preheat, lid closed for 15 minutes.

Bake the pot pie for 30 minutes, or until the puff pastry is nicely browned and the filling is bubbling. Serve immediately. Enjoy!

You may also like