Smoked Chicken Pot Pie

Instructions

• Step 1: Preheat recteq to 425°F with a 12" cast iron skillet inside.
• Step 2: Melt butter, then add in onions and celery and cook until they sweat down, for about 10 minutes. Add in mushrooms and cook another 5 minutes, stirring occasionally.
• Step 3: Sprinkle in flour, mix thoroughly, and cook another 3-5 minutes. Mix in frozen carrots and peas, thyme, and Colden's Freakin' Greek Rub. Cook another 3-5 minutes.
• Step 4: Slowly mix in stock and cream and cook until mixture thickens, stirring constantly. Once thickened, stir in sherry. Taste and confirm seasoning amount. Mix in pulled chicken and remove from heat.
• Step 5: Flour your cutting board and unroll puff pastries. Cut into 12 inch circles if needed. Lightly grease a 10" baking dish and arrange first pastry circle in the bottom of pan and pour in chicken mixture.
• Step 6: Place second pastry evenly on top and crimp edges together. Cut a slit in the top for steam to escape. Add to recteq and cook 30 -45 minutes until golden brown and delicious.