![['A close-up side view of a golden-brown smoked chicken pot pie with visible flaky crust.', 'Juicy smoked chicken pot pie showing a golden crust and colorful filling of peas and carrots.', 'An iPhone shot of a freshly baked smoked chicken pot pie with a crispy exterior and steam rising.', 'Detailed view of a sliced smoked chicken pot pie revealing a creamy filling and vibrant vegetables.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/smoked-chicken-pot-pie_1_U1.webp)
Smoked Chicken Pot Pie Recipe
A delicious smoked chicken pot pie with a flaky crust, packed with flavorful filling and cooked to perfection in a smoker.
Ingredients
Pie Crusts
- 2 pieces Pie Crust
- 10.5 cans Cream of Chicken Soup
- 10.5 cans Cream of Potatoes Soup
- 1 pound Shredded Smoked Chicken
- 16 ounces Frozen Peas and Carrots
- Salt Salt
- Pepper Pepper
- 1 egg Egg
- Garlic Salt Garlic Salt
Instructions
- Smoke the chicken beforehand.
- Line a greased pie plate with one pie crust. Mix shredded chicken, peas and carrots, soups, and seasonings. Pour filling into crust.
- Cover with second pie crust, crimp edges, and cut vents. Brush top with beaten egg.
- Smoke at 225°F (107°C) for 1 hour, then increase to 350°F (177°C) and cook until golden.
- Check pellet supply and rotate pie if needed. Serve hot.
Notes
Ensure the smoker maintains consistent temperature for best results.