Hickory-Smoked Country Chicken Pot Pies
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄2 Cup (8 tbs), diced and chilled|
|Dried thyme||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ice water||1⁄4 Cup (4 tbs)|
|For garlic infused olive oil|
|Olive oil||1 Cup (16 tbs)|
|Chicken breasts/Thighs, fat trimmed||24 Ounce, skin on, boned in is best|
|Olive oil||1⁄2 Cup (8 tbs) (Divided)|
|Chicken stock||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Carrots||2 , peeled, roughly chopped|
|Orange bell pepper/Red bell pepper||To Taste, roughly chopped|
|Celery rib||1 , roughly chopped|
|Yellow onion||1⁄2 , finely chopped|
|Frozen peas||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs) (Mexican Crema Recommended)|
|Lemon||1 , juiced|
|Chopped flat leaf italian parsley||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten with a little water|
|Coarse salt||To Taste (For Garnish)|
In a large bowl, combine flour, salt, thyme and garlic. Cut in the butter until the mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture comes together. Dump onto a floured surface, knead into a ball, wrap in plastic and refrigerate for 2-3 hours.
Garlic Purée / Garlic-Infused Olive Oil
Pre-Heat Oven to 300
Peel and prepare the garlic cloves and place in a small oven-safe dish or cast iron pan. Cover with enough olive oil so the garlic just begins to float. Wrap with foil and place in the oven for approximately 40 mins, or until the garlic is golden brown. Remove from the oven and allow the garlic mixture to cool slightly. Carefully remove the cloves and place into a food processor and purée until smooth. Once cooled, pour the remaining olive oil into a container and set aside.
Pre-Heat Oven to 400
Coat chicken breasts with olive oil, salt & pepper and smoke over medium heat with a tablespoon of ground hickory chips until they reach 155-160 degrees (reserve a tablespoon of drippings). Allow to cool to touch, remove meat from the bone, then remove the skin and dice into bite-sized pieces. Set aside. While the chicken is smoking, coat the carrots, celery and bell pepper with olive oil, salt and pepper in a small bowl. Separate the carrots and place on a baking sheet and roast in the oven for about 10 mins. Add the celery and bell pepper and continue roasting until they begin to brown and become tender, but not too soft. Remove from the oven, allow to cool for a bit, then give them another rough chop into bite-sized pieces and set aside.
Reduce Oven to 350
In a small saucepan, heat the chicken stock over medium heat. In a Dutch oven, sauté the onions in the garlic-infused olive oil and chicken drippings for about 10 mins until translucent. Slowly whisk in the flour and cook, stirring constantly, for 2 mins. Add the hot chicken stock, garlic purée and continue cooking until it thickens. Add the chopped veggies, peas, sour cream, parsley, lemon juice and salt & pepper. Gently mix until well combined. Pour the mixture into 4 ramekins.
Remove the dough from the fridge and place on a floured surface, cut into 4 pieces, rolling each into a round about 1/2” larger than than the ramekin.
Brush the ramekin rims with egg wash and cover with the crust, crimp to the rim and allow a 1/2” or so over the side; tearing off the excess. Brush the top with egg wash and place 2 slits in the crust to vent, then sprinkle with Himalayan salt and cracked pepper. Place on a baking sheet and bake for 1 hour until the crust is golden brown and the filling is bubbling hot.