Chicken Pot Pie

This will be your go-to recipe! Chicken Pot Pie made with our Savory Pecan Seasoning and baked to a golden brown on the Big Green Egg.

30 Minutes
1 Hour


  • 1 cup (240 ml) whole milk 
  • 1 cup (240 ml) flour 
  • 1 cup (240 ml) butter 
  • 1 cup (240 ml) white onion, diced 
  •  Big Green Egg Savory Pecan Seasoning 
  • 1 lb (0.5 kg) chicken thighs, boneless and skinless 
  • 3 cups (720 ml) frozen vegetable medley 
  • 1 1/2 cups (360 ml) chicken stock 
  •  Salt and pepper to taste 
  • 2 tablespoons (30 ml) olive oil 
  • pie crusts 


Big Green Egg Seasoning, Savory Pecan

Add flavor to any dish by sprinkling Savory Pecan Seasoning on any of your favorite foods before coo...

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The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 425°F/218°C.

Step 2

Season the chicken thighs with Savory Pecan Seasoning and cook for 10 minutes per side, or until a 165°F/73°C internal temperature is reached. Chop the chicken and set aside to cool.

Step 3

Preheat a Cast Iron Dutch Oven, then toss in the vegetables and saute until they have a light char; set aside to cool. Add the butter and diced onion to the Dutch oven and cook until translucent. Add the flour to create a roux; stir for 4 minutes then slowly add in the milk, followed by the stock, stirring consistently. Add in the chicken, vegetables and salt and pepper to taste.

Step 4

Place the bottom pie crust into a greased pie pan and spoon in the filling. Cover with the top crust and crimp all the way around using your thumb and forefinger, being sure to seal the top and bottom together tightly. Using a paring knife make slits in the shape of a star in the center of the pie to allow steam to release. Cook for 30-35 minutes or until the crust is golden brown.

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