Batch cook: Mini Grilled Chicken Pot Pies

One of my new favorite batch cook recipes is mini grilled chicken pot pies. Since we were making some fresh I decided to go with the small cast irons.

The trick to good chicken pot pie is flavor integration, hence the crock-pot. This mix has been going for 4 hours on low. Ingredients consist of: 4 carrots, 4 celery stocks, 2 cups of water + 2 heaping teaspoons of better than bullion chicken, 4 large cobs worth of Corn roasted on the grill, and shredded Grilled chicken.

The chicken was grilled over coals with pecan and mesquite. Rub consisted of equal parts fresh cracked pepper, sea salt, pepper, onion powder, garlic, with a bit of sage, rosemary, and thyme. The entire mixture is cooked in the crock-pot for a minimum of 2-4 hours for all the flavors to integrate. Last hour Add in a pinch of saffron.

Now to thicken up the pot pie filling: 1/4 cup of slightly browned butter, with 6-8 teaspoons of flour

2 cups of heavy cream and stirred until thickened

All mixed up and looking good - should look more golden, but new lighting in my kitchen sucks.

First pies are laid out. Opted to do store bought dough Since i had a lot of batch cooking projects going on. PSA* I recommend having additional pie tins underneath the tin you are working with to keep them warping while working with the pie dough.

Pot pie filling put in and all covered up. These are already cooling down quite a bit so I popped them in the freezer over night. Afterwards they are vacuumed packed and placed back in the freezer until ready to be baked. Simply remove the food saver bag, and 350F for an hour and a half frozen. Still experimenting with thawed temp/times.

The remainder of the filling was thrown into these guys for dinner tonight.

Popped them out and smashed them out to cool quicker. I also like to mix it up so I get even crust to filling ratio in every bite. Overall it's a lot of work, but with all the grilled flavors they're way better than store bought ones.Cheers!

Hope you all enjoy! Dog tax!