Guess what? We got two new family members over Christmas.
Nooooo, nothing cute or fuzzy. They are majestic and metallic.
Introducing..... Bubba and Charlie!
Bubba came from my Daddy and little brother. They didn't want Miss B to grow up with inferior grilling equipment. And I can't say that I blame them.
Charlie was my gift to Mr. S this year. Entirely independently acquired from my family's gift. Can you tell I'm from Texas?
Needless to say, we now have more charred meat potential than anyone else I know. For his first foray into the land of deliciousness, Mr. S invited his buddy over and they smoked 2 chickens. And it was good.
Bean was pretty miffed that she couldn't have any chicken. She was pleased to help with the process though. If by help, I mean demanding to be held and able to see everything that was going on.
Curious one, that Bean.
While this recipe was made with that wonderful poultry of perfection, you can use any old rotisserie chicken purchased from any grocery store. Cut it into chunks and shred it up with your fingers - more chicken surface area means more tasty sauce gets on it.
Take your onion and slice into thin rings. Cook it down until it's brown and caramelized. This step takes awhile. It's worth the wait.
Throw a half a red bell pepper, sliced, in at the pan as well, to soften up. Then toss it all in a bowl with 2 cups of shredded cooked chicken.
In a small bowl, mix barbecue sauce with salt, pepper, and Worcester sauce.
Add water and mix until drippy.
Coat the chicken mixture with the barbecue sauce and pile onto a rolled out piece of puff pastry.
In another bowl, crack one egg in and mix it up with 2 tbsp water.
Spread the chicken so that it's an inch away from the edges. Brush the edges with the egg wash.
Layer your other puff pastry sheet over top, and use a fork to crimp the edges together.
Spread the egg wash all over the top of the puff pastry. Then cut slits across the top.
Bake for 25-30 minutes and then let rest for at least 30 minutes before slicing.
Barbecue Chicken Pie
2 c shredded cooked chicken (use leftover rotisserie chicken)
1 onion, sliced into rings
1/2 red bell pepper, thinly sliced
1/2 c barbecue sauce
1/2 tsp salt
1/2 tsp pepper
2 tsp Worcester sauce
1/3 c + 2 tbsp water
2 sheets puff pastry, thawed slightly
Preheat oven to 400 degrees. In a large skillet, caramelize your onion slices in a tablespoon of olive oil. This means low and slow, until the onions become translucent and brown. Once they've caramelized, toss in the red pepper strips. Cook until they've just softened.
In a large bowl, mix the chicken with the onions and peppers. In a small bowl, mix the barbecue sauce, salt, pepper, Worcester sauce, and 1/3 c water. Add the sauce to the chicken mixture and stir until well coated.
Roll out your puff pastry sheets until the shortest sides are at least as long as the box it came in. Use flour on all surfaces to keep it from sticking.
In a small bowl, use a fork to whisk up the egg with 2 tbsp of water.
Spread the chicken onto the first pastry sheet, leaving a 1 inch border. Brush the border with the egg wash and place the second pastry sheet on top. Use a fork to press the edges of the pastry together to seal them. Brush the entire second pastry sheet with the remaining egg wash. Slice vent holes in the pastry.
Let bake for 25-30 minutes, until pastry is puffed and golden brown. Remove from oven and let rest for 30-45 minutes. Slice and serve.