I call this my thirds recipe for chicken pot pie because pretty much everything in here is about a third of a cup. I’ve got our chicken rocking behind us, it’s been going for about an hour at around 220. It’s not exactly finished just yet, but we are going to take that chicken, cut it up and get it inside our mix.

To make the innards of that chicken pot pie, we got to start off with our vegetables. Carrots, potatoes, celery, peas and corn – those are going to be your five ingredients there that are gonna make up the base of this pie. I like to add a little bit of onion as well. And garlic is another good thing to add. One thing to remember, your potatoes and carrots are going to cook a lot slower than everything else you’re putting into this mix, so pre-cook your carrots and potatoes. I’m just going to cut all these down to size, toss them into our mix. Next, our celery!

Then we’re going to start adding in our seasonings. I like to shoot for right around a half teaspoon to a quarter teaspoon – garlic powder, black pepper and salt.

What we’re gonna do, add in one can of condensed cream of chicken soup. You can use basically any cream of soup that you like. I use a full can. Then on top of that, we’re also going to add in chicken broth as well. On this, about a third a cup. I’m just diving in here with my gloved hand and it’s already mixing together fantastic.

The final piece of what we got to do here, we’re going to go grab our chicken breasts off the grill. So we’re just gonna slice up our chicken real quick. We’ve got our seasonings, chicken and vegetables all combined. Oh that’s beautiful! Let’s give you a nice closer look at this!

Well, we’re going to get these into our grill. We’re going to throw this in there, let it smoke for 20-ish minutes at 220 and once we’re done with that, we’re going to add it to our pies and toss it right back on the grill. And we’ll leave that going for about another 40 to 45 minutes at around 400 degrees to make sure that pie crusts up.

Our innards for our chicken pot pie been cooking and we are about to pull those out. You’re going to take some of this scoop it right on into your pie tin, cover it with a little bit of your pie covering.

We’ve got our Grilla going. We’ve got our pies covered. I’m going to make a couple slits in the top. Going to throw it in there at about 420 and leave it for about 45 minutes and just continuously check on it. Feel free to brush a little butter on top as well. Let’s get these in here!