A perfect use for leftover smoked chicken or turkey, this pot pie is assembled quickly and baked on the grill for a golden, delicious meal. You can customize with various vegetables and even adjust the spice level. Frozen vegetables work great too!
In a large pan, sauté butter with thyme, chives, onions, carrots, poblano, and yellow pepper until softened. Season with salt and pepper and add in chicken broth, potatoes, parsley, cream, and chicken. Simmer for 5-10 minutes, then add in the cornstarch slurry (cornstarch mixed with water). Bring to a boil and continue to stir until thickened. Remove from heat and stir in frozen peas. Pour into a deep 9-inch grill-proof pie pan. Top with pastry and crimp the sides. Make sure to make a slice in the top of the pastry to vent steam. Bake on the grill at 350F till golden.
