This Traeger Chicken Pot Pie elevates a classic comfort dish by combining flaky pie crust with tender smoked chicken, fresh vegetables and a rich sherry cream sauce. The smoky finish from your pellet grill gives familiar pot pie flavors a delicious, wood-fired twist.
Traeger Smoked Chicken Pot Pie
Chicken pot pie is a timeless comfort food: savory meat and creamy gravy tucked into a buttery crust. This version adapts the classic to a Traeger or other pellet grill, using smoked or pan-seared chicken and a silky sherry cream sauce with vegetables for a deeply satisfying main course.
The recipe serves as a great centerpiece for family dinners and special occasions—warm, hearty and full of flavor. It stores and reheats well when done right, and below you’ll find tips for serving, storing and reheating leftovers.
Recipe Shopping List
- 1 pound boneless skinless chicken breasts
- 1 pound potatoes (peeled)
- ½ cup peas (frozen okay)
- ½ cup diced carrots (frozen okay)
- 1 stick butter
- 1 tablespoon oil
- 1 cup chicken broth
- 1⅓ cup heavy whipping cream
- 3 tablespoons cooking sherry
- 4 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon fresh thyme leaves
- 3 tablespoons corn starch
- ¼ cup cold water
- 2 pie crusts (top and bottom)
- 1 egg (for egg wash)
How To Make This Recipe (Overview)
Here’s a quick summary of the steps. Read the full instructions before you start so you’re prepared—especially if you plan to smoke the chicken first.
- Preheat your pellet grill to 350°F.
- Cook the potatoes and chicken; prepare the creamy sherry sauce in the same pan used for the chicken.
- Grease the pie tin, place the bottom crust, add filling, top with crust, seal and vent.
- Bake on the pellet grill for the listed time, brushing with egg wash near the end for a golden top.
Substitutions and Variations
This recipe is adaptable. Add or swap vegetables to suit your taste—green beans, corn, mushrooms, or bell peppers work well. Substitute sweet potatoes for regular potatoes for a slightly sweeter profile. If you don’t have cooking sherry, a dry white wine or reduced chicken stock can be used instead. Feel free to stir in shredded cheese for added richness.
If you plan to use pre-smoked chicken breasts, reduce on-pan cooking time to avoid drying the meat. Experimentation is encouraged, but keep in mind that changing liquid ratios may affect sauce thickness.
Serving Suggestions
Pot pie is hearty on its own, but a crisp green salad balances the richness nicely. Consider a simple romaine salad with a light vinaigrette or a classic Caesar. For dessert, choose something light like a chilled berry pie or a creamy, no-bake option to keep the meal balanced.
Can You Freeze This Pot Pie?
Because the filling contains a high proportion of cream, freezing may affect texture and cause separation when reheated. For best results, enjoy this pie fresh or refrigerate leftovers rather than freeze. If you choose to freeze, allow the pie to cool completely, wrap tightly and be aware the sauce may change slightly on thawing.
How to Store Leftovers
Store leftover slices wrapped in plastic wrap or in an airtight container in the refrigerator for 2–3 days. Let the pie cool to room temperature before refrigerating to avoid condensation that can sog the crust.
How to Reheat Leftovers
Reheat in an oven or air fryer for the best crust texture. Place portions in a 350°F oven or air fryer until heated through and crust is crisp (about 10–20 minutes depending on portion size). A microwave will heat quickly but will soften the crust and reduce flakiness.
Traeger Smoked Chicken Pot Pie
Yield: 6 servings
Juicy chicken combined with vegetables in a sherry cream sauce, baked between flaky pie crusts and finished on a pellet grill for a subtle smoky flavor.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients
- 1 pound boneless skinless chicken breasts, cut into ½” cubes
- 1 pound potatoes, peeled and cut into 1½” pieces
- ½ cup peas
- ½ cup diced carrots
- 1 stick butter
- 1 tablespoon oil
- 1 cup chicken broth
- 1⅓ cup heavy whipping cream
- 3 tablespoons cooking sherry
- 4 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon fresh thyme leaves
- 3 tablespoons corn starch mixed with ¼ cup cold water
- 2 pie crusts (bottom and top)
- 1 egg, beaten for egg wash
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the potatoes and cook for about 8 minutes until just tender; drain and set aside.
- While water heats, cut chicken into ½-inch cubes.
- Heat a large saucepan over medium heat with 1 tablespoon oil. Add chicken, 3 teaspoons salt, pepper and thyme. Cook until mostly cooked through, about 5 minutes. If using pre-smoked chicken, reduce cooking time.
- Deglaze the pan with the sherry, scraping up browned bits, then add chicken stock.
- Add the cream, carrots, peas, potatoes and whole stick of butter. Bring to a gentle simmer.
- Whisk together corn starch and cold water, then stir into the simmering pan to thicken. Adjust seasoning to taste.
- Remove filling from heat and let cool slightly while you preheat your pellet grill to 350°F.
- Grease a pie tin and line it with the bottom crust. Pour the filling into the crust, filling just to the top edge.
- Place the top crust over the filling, press and crimp the edges to seal. Cut three or four 1-inch vents in the top crust to allow steam to escape.
- Bake the pot pie on the grill for 45–50 minutes. With about 15 minutes remaining, brush the top crust with beaten egg for a golden finish.
- Remove from the grill and let rest 15 minutes before slicing and serving.
Nutrition (per serving, estimate)
Calories: 710 • Total Fat: 48g • Saturated Fat: 25g • Cholesterol: 196mg • Sodium: 1949mg • Carbohydrates: 40g • Fiber: 4g • Protein: 31g
Nutrition data provided here is an estimate.
This Traeger Smoked Chicken Pot Pie brings together creamy richness and subtle smoke for a memorable comfort-dinner. With straightforward ingredients and flexible substitutions, it’s a great recipe to make your own while delivering classic, homey flavor.