S2 EPISODE 9 - Bottomless Cheddar Bay Biscuit CHICKEN POTPIE!

Ingredients

• 2 pieces Frozen Deep‑Dish Pie Crust (Pillsbury brand, thawed slightly for easier handling)
• 1 pound Cooked Chicken (Shredded or diced; can use rotisserie chicken)
• 1 medium Onion (Diced fine)
• 2 medium Carrots (Diced; baby carrots can be used for sweetness)
• 2 stalks Celery Stalks (Diced)
• 1 cup Frozen Corn Kernels (Thawed)
• 1 cup Frozen Peas (or Sugar Snap Peas) (Thawed; sugar snap peas give extra crunch)
• 2 tablespoons Unsalted Butter (For sautéing vegetables)
• 3 tablespoons All‑Purpose Flour (Thickening agent)
• 1 cup Chicken Stock (Low‑sodium preferred)
• 1 cup Cream of Potato Soup (Canned, for extra richness)
• 1.5 cups Heavy Whipping Cream (Adds silkiness)
• 1 cup Shredded Cheddar Cheese (Sharp cheddar preferred)
• 1 packet Cheddar Bay Biscuit Mix (Red Lobster brand or similar)
• 0.67 cup Water (For biscuit mix; adjust as needed)
• 1 large Egg (Beaten with 1 tbsp water for egg wash)
• 1 teaspoon Greek Freak Seasoning (Or any Greek‑style herb blend)
• 1 teaspoon Coarse Sea Salt (For topping crust)
• 1/2 teaspoon Ground Black Pepper (Freshly ground)

Instructions

1. Prep Vegetables

   Dice the onion, slice and dice the carrots, dice the celery, and roughly chop the corn and peas. Set aside in a bowl.

   Time: PT10M

2. Sauté Vegetables

   Heat the cast iron skillet over medium heat, melt 2 Tbsp butter, then add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

3. Add Flour

   Sprinkle 3 Tbsp all‑purpose flour over the softened vegetables. Stir constantly for 2‑3 minutes to cook out the raw flour taste and create a roux.

   Time: PT3M

   Temperature: Medium

4. Create the Creamy Base

   Gradually whisk in 1 cup chicken stock, 1 cup cream of potato soup, and 1.5 cups heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until it thickens and reaches 160‑165°F.

   Time: PT5M

   Temperature: Medium

5. Add Chicken and Seasonings

   Stir in the shredded chicken, 1 cup shredded cheddar, 1 tsp Greek Freak seasoning, 1/2 tsp black pepper, and salt to taste. Heat for another 2 minutes until the chicken is warmed through.

   Time: PT2M

   Temperature: Medium

6. Cool Filling Slightly

   Remove the skillet from heat and let the filling sit for 5 minutes so it thickens a bit and is easier to handle.

   Time: PT5M

7. Prepare Cheddar Bay Biscuit Topping

   In a mixing bowl, combine the Cheddar Bay biscuit mix with 0.67 cup water. Stir until just combined, then fold in 1 cup shredded cheddar. The dough will be slightly sticky.

   Time: PT5M

8. Assemble Dutch Oven Pie (Bottomless)

   Line the bottom of the Dutch oven with one deep‑dish pie crust, pressing gently to fit. Spoon the chicken filling over the crust, then spread the Cheddar Bay biscuit dough on top, smoothing with a spatula.

   Time: PT10M

9. Assemble Big Green Egg Pie

   Place the second deep‑dish crust in a 13‑inch pie pan (or directly on a pre‑heated cast‑iron skillet). Fill with the chicken mixture, then top with the second crust. Trim excess dough, crimp edges, and cut 4‑5 slits for steam. Brush the top with beaten egg mixed with 1 Tbsp water, then sprinkle coarse sea salt and a pinch of Greek seasoning.

   Time: PT10M

10. Bake the Dutch Oven Pie

    Place the Dutch oven over hot coals, then move it to a platform (no coals underneath) so the biscuit top bakes from above. Cover with the lid and bake for 20 minutes, or until the biscuit is golden and the filling bubbles.

    Time: PT20M

    Temperature: Medium‑high (coals glowing)

11. Bake the Egg‑Topped Pie in the Big Green Egg

    Preheat the Big Green Egg to 350°F. Place the assembled pie on the grill grate and bake for 15‑20 minutes, until the crust is golden brown and the internal temperature reaches 165°F.

    Time: PT20M

    Temperature: 350°F

12. Rest and Serve

    Remove both pies from heat and let them rest for 15 minutes before slicing. This allows the filling to set and makes cutting easier.

    Time: PT15M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g