Grilled Chicken Pot Pie

by stoked

Inserts Used:

Ingredients Used:

  • 3 chicken breast halves (1.5 chicken breasts)
  • 3 tbsp olive oil
  • kosher salt
  • freshly ground black pepper
  • 5 cups chicken stock
  • 1 stick unsalted butter
  • 2 cups yellow onion chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1 packet chicken bouillon
  • 2 refrigerated pie crusts softened as directed on box

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Prep Time: 20 min
Grilling Time: 30-35 min


Step 1
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Preheat Gridiron to medium-high and prep ingredients.

Step 2
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Place chicken breast on cutting board and rub with olive oil.

Step 3
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Add a generous amount of salt and pepper.

Step 4
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Place chicken directly on Gridiron, seasoned side down. Add olive oil to the other side of the breast.

Step 5
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Add salt.

Step 6
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Add pepper.

Step 7
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Let the chicken cook while you work on the filling. Pour the chicken stock into the Wok insert.

Step 8
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Add chicken bouillon.

Step 9
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Place butter in Wok.

Step 10
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Add onions.

Step 11
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Add carrots.

Step 12
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Add peas.

Step 13
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While filling simmers, place one of the pie crusts in the bottom of the Cast-Iron Kettle insert. The dough should be soft, push down to fill entire area evenly.

Step 14
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When chicken is done (temp in middle of breast is 165 degrees F), remove from grill and slice into 1 in pieces.

Step 15
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Stir in flour.

Step 16
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Add heavy cream. Simmer on medium-low heat until thick.

Step 17
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When mixture starts to thicken, add the chicken and stir.

Step 18
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Remove Wok insert and place Kettle insert in Gridiron. Pour chicken mixture into Kettle insert.

Step 19
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Add pepper.

Step 20
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Top with salt.

Step 21
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Cover with top crust, seal edges and cut away excess dough. Make slits in the top to allow steam to escape.

Step 22
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Cover with Kettle-top and close Gridiron. Bake for 30-35 min or until pastry is golden brown. Cool for 10 min before serving.