Posts Tagged ‘Smoked CHicken Pot Pie’

Competition Leftover Recipes Pulled Pork Tamale Pie & Smoked Chicken Pot Pie

In my attempt to utilize everything competition related out of my freezer I am trying to use up all those leftovers in yummy and creative ways. Last night I pulled out what I thought was 2 – 1lb packages of smoked chicken. What I ended up with was 1 lb of smoked chicken and 1 lb of pulled pork. I really need to label better. For the chicken it is going to be chicken pot pie a family favorite that I could make in my sleep. All of our kids like it so it makes it an easy go to weekday meal without having to face any dinnertime battles.

1 lb smoked chicken

So off to the puter  went trying to figure out what to make. I don’t eat my own pulled pork anymore if rarely. Just too much of it around to be at all appetizing to me. So I have to hide in something before i will eat it.

1 lb pulled pork

I came across a recipe for a Tamale pie and figured I would give it a go substituting pulled pork and a few other ingredients.

I started out with a base for both the chicken and the pulled pork.

  • 1 red onion sliced
  • 4 stalks of celery chopped
  • 2 red peppers diced
  • 2 tsp minced garlic
  • 2 tbsp evoo
  • 2 tbsp butter
  • salt & pepper to taste

I sauteed them until soft then divided into two bowls.

For the Tamale Pie I added to the base the 1lb pulled pork and …….

  • 1/4 cup green salsa
  • 1 roasted poblano skin removed & diced
  • 2 jalapeños roasted skin removed & diced
  • 1 1/2 cups frozen corn
  • 1 cup homemade fire roasted tomato sauce
  • 1/2 cup Napoleon Fire Roasted Garlic sauce
  • 1/2 tsp ground piri piri
  • 1 tsp smoked paprika
  • 1/2 tsp roasted cumin powder
  • salt & pepper to taste

All of this was brought to a nice warm temperature over medium high heat. Just enough to defrost the corn then set aside.

For the crusts.

  • 1 3/4 cups cornmeal
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp butter
  • 1 tsp smoked paprika
  • 1 1/2 cups grated old sharp cheddar

In a saucepan bring mix the water, cornmeal and salt together and simmer on medium high heat stirring constantly until the texture is thick and the consistency of oatmeal.  Add butter, cheese and paprika and mix until butter and cheese are melted.

In a 9 x 12″ glass pan spread half of the cornmeal mixture on the bottom.

Then layer in the pulled pork mixture:

Top with the remaining cornmeal mixture plus more shredded sharp cheese.

Bake at 375 for 1 hour – 1hour 15 minutes.

Cool for at least 15-20 minutes then serve.


For the Chicken pot pie I follow the same recipe I have been using forever. From better homes and gardens their Deep Dish Pot pie recipe has been used by at least a couple of  generations in our family.  I make  modifications every time I make it. I didn’t have any half & half in the fridge so I substituted milk, plus I used corn starch instead of flour for the thickener. Tonight I used store bought puff pastry for the crust. My freezer always has puff pastry in it. I believe it is one of those staples every household should have stocked.

Both meals are super easy family friendly food. We ate the chicken pot pie for dinner and the tamale pulled pork pie is for tomorrow. The chicken pot pie freezes really well and we always make 2 at a time.

The freezer emptying out program will continue throughout the winter Ill be sure to post more leftover competition meats recipes.


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