\nChicken Pot Pie \n\nGRILLED CHICKEN POT PIE\nThis easy to do meat pie has over 4 lbs of fresh grilled chicken and is loaded with corn, peas, carrots and potatoes. This is real Country Chicken Pot Pie!\nTHE INGREDIENTS YOU'LL NEED:\n\n\tChicken Breasts \u0026amp; Thighs – 3-4 lbs.\n\tPre-Made Pie Crusts – 2 crusts from a can.\n\nROUX:\n\n\tFlour – 6 Tablespoons\n\tStick Butter – 6 Tablespoons\n\tVegetable Oil – 1 Tablespoon\n\nFOR FILLING:\n\n\tCorn – 1\/3 cup, cooked\n\tPeas – 1\/3 cup, cooked\n\tCarrots – 1\/3 cup, cooked\n\tPotatoes – 5-6, peeled, cut and cooked\n\tOnion – ¼ cup diced\n\tCelery Stalks – ¼ cup chopped\n\tHeavy Cream – 1 cup\n\tChicken Stock – 1 cup\n\tSPG – 1 Tablespoon, to taste\n\nDIRECTIONS:\nGETTING READY\n1. Bring grill temperature up to 375 - 400 degrees Fahrenheit.\n2. Peel and cook potatoes on the stove.\n3. Cook corn, carrots, and peas on the stove. You can find them mixed together in your frozen food section.\n4. Chop 2 celery stalks into ½” pieces.\n5. Peel and dice onion.\nMAKING\nSEAR CHICKEN:\n6. Sear chicken on both sides directly over hot coals.\n7. Place seared chicken opposite hot coals for indirect cooking.\n8. Cook for 45-50 minutes. Cover grill.\n9. Remove chicken and let cool while you prepare the filling.\nROUX AND FILLING:\n10. Place iron skillet over coals to heat up.\n11. Add in 6 tablespoons of butter and 1 tablespoon of oil.\n12. After butter melts, stir in 6 tablespoons of flour slowly. Stir constantly so flour doesn’t burn.\n13. Add in heavy cream, chicken stock, celery, and onion. Continue to stir.\n14. Season with about 1 tablespoon of SPG, or to taste.\n15. Mix well and remove from heat and place opposite side of hot coals. Roux should be starting to thicken.\n16. Add in cooked potatoes, corn, carrots, and peas. Mix well.\n17. Pull meat from chicken using white and dark meat. Save skin.\n18. Place skin directly over coals to crisp. Chop one piece and add it to filling mixture. Eat the rest as a snack.\n19. Chop chicken into pieces.\n20. Stir chicken into filling. Cover grill and let cook 5-8 minutes.\n21. Uncover grill and stir well.\n22. Increase grills temperature to 425 degrees Fahrenheit.\n23. Unroll pie crust and place in a round Pyrex glass pie dish.\n24. Fill pie pan with pot pie filling.\n25. Place other unrolled pie crust on top. Crimp edges of crust.\n26. Cut 3-4 slits in top of crust to allow steam to escape during cooking.\n27. Place pie pan opposite hot coals for indirect cooking. Cover grill.\n28. Cook for 20 minutes, remove cover and rotate pie plate a half a turn for even cooking.\n29. Rub top crust with a stick of butter for a crisp crust.\n30. Cover grill and cook for another 20-25 minutes or until crust is a golden brown.\nFINALIZING\n31. Remove chicken pot pie from grill and let rest 20 minutes to finish setting up.\n32. Slice chicken pot pie and put on a plate.\nSERVING\n33. Serve with a small salad.\n34. Sit back, relax, and enjoy!!