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Bradley Smoked Chicken Pot Pies

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen sponsored by Bradley Smokers
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=127527
Printed Date: 21 Aug 2019 at 11:19am


Topic: Bradley Smoked Chicken Pot Pies
Posted By: Bradley NZ
Subject: Bradley Smoked Chicken Pot Pies
Date Posted: 19 Mar 2018 at 2:54pm
BRADLEY SMOKED CHICKEN POT PIES  

INGREDIENTS:
2 Chicken Breasts (boneless and skinless) 
1 Cup diced Potatoes
1 Cup diced Carrots
1 Cup diced Onion
1 Cup frozen Peas
2 Sheets of ready-made Puff Pastry
2-3 Garlic cloves (minced)
1 Cup grated Cheese
1 tsp Salt
1 tsp Black Pepper
½ tsp Cayenne
4 Tbsp Butter
4 Tbsp Flour
2 Cups Chicken Stock
3 Tbsp Cream
1 Egg (large)



DIRECTIONS:
Turn on your Bradley Smoker, set it to 87C and load with bisquettes.

Arrange the chicken breasts on a smoker rack and place into the smoker for about 40 minutes (or less if you want slightly less smokiness). Remove from the smoker and cut the chicken into small pieces.

In medium saucepan, melt the butter, whisk in the flour and chicken stock and stir continuously for about 8 minutes as it thickens, on medium heat.

Add in the salt, black pepper, and cayenne pepper, cream and stir through.

Next, add the chicken, potatoes, carrots, onion, garlic, and simmer for about 5-10 minutes.

Transfer the filling into a bowl and place it in the fridge to cool for 30 minutes.

Using flour to prevent sticking, roll out the puff pastry.

Cut pie lids out of pastry, using one of your pie dishes as a guide cut the lid slightly larger.

Ladle the chilled filling into the dish and sprinkle some cheese on top. Brush the rim with egg wash (egg, heavy cream) 

Lay the pastry piece over the dish and seal the edges with a fork. Brush the top with more egg wash.

Place the pies on an oven tray and bake for 30 minutes at 175C degrees until the pastry is golden brown.

Enjoy with a Fresh Salad or Kumara Mash.

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