My Thai Chicken Pie

by zydecopaws on January 27, 2011

Tonight was another Mad Science Experiment that was spawned by a 4-ingredient Throwdown going on over at The BBQ Brethren forum. Our buddy Bob (from Bob’s Brew and ‘Que) won a recent throwdown, and his prize is to choose the ingredient for an upcoming throwdown.

In this case, he chose a modified version of the 4-Ingredient challenge that we fool around with every month. The ingredients were:

  • Chicken
  • Limes
  • Dough from a tube

… and cook’s choice of any one of the following three ingredients:

  • Peanuts
  • Eggplant
  • Tofu

Have I mentioned that Bob has an interesting sense of humor? Anyway, with those choices in hand, I now present My Thai Chicken Pie. Made with dough from a tube.

I started by marinating boneless, skinless chicken thighs for several hours in a mixture of tequila, fresh squeezed lime juice, cayenne pepper, and chopped cilantro. Around mid afternoon I fired up the BS Keg and smoked the chicken for about an hour at 275°F.

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The chicken was chopped into 1/2 inch chunks and mixed with some julienne carrots, bean sprouts, green onions, mozzarella cheese, peanuts, and the juice from 1/2 lime. Some Thai peanut sauce and the dough in the tube was then readied for assembly.

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For this experiment we used two cans of pastry sheets cut into twelve squares. The squares were then shoved into a muffin tin and brushed with peanut sauce.

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Each individual pie was then filled with generous portions of the chicken mixture. It actually looked pretty tasty before going on the grill.

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By this time I had cranked the BS Keg up to about 400°F. The pies went on for about 15 minutes; long enough to melt the cheese and brown up the pastry.

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In spite of the fact that we aren’t fond of dough from a tube (at least this sort, we actually like the Orange Sweet Rolls) the end result was surprisingly edible and pleasant to look at. The kids liked them, and I ate far more of them than I should have.

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The best part of this dinner is knowing that I have leftover filling (and chicken) in the refrigerator for tomorrow. The fillings for this were inspired by a pizza I saw online and I am looking forward to giving that a try.

Even if I have to use more dough from a tube…

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