Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 23 2020

Deconstructed Chicken Pot Pie

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Beer Can Chicken Rub:

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

For the Chicken:

4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

For the pot pie:

fresh, not frozen veggies...your choice like corn, carrot, peas, green beans, mushrooms, potato, etc, all grilled
vegetable broth
2% milk
freshly grated sharp cheddar cheese
ready to bake biscuits

For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
For the chicken: Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

While the chicken is cooling, throw the pot pie veggies on the grill until softened.

Once the chicken is cooled, the individual pieces from the carcass.  Keep the carcass for homemade stock later.

Take the cooked veggies and chop them.  Place into a skillet with equal amounts of butter and flour.  Once the butter melts, and the flour is incorporated into a roux, add the veggies and 2 cups of water (or chicken stock).

Serve the chicken on a bed of the veggies and gravy.  You can also serve with some baked refrigerator dough rolls.