Cowboy® Hardwood Lump Charcoal
Cowboy® Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy®  All Natural Apple Hardwood Briquets
Cowboy® All Natural Apple Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® Apple Wood Chips
Cowboy® Apple Wood Chips
Cowboy® Cherry Wood Chips
Cowboy® Cherry Wood Chips
Cowboy® Pecan Wood Chips
Cowboy® Pecan Wood Chips
Cowboy® Hickory Wood Chips
Cowboy® Hickory Wood Chips
Cowboy® Mesquite Wood Chips
Cowboy® Mesquite Wood Chips
Cowboy® Range Style Wood Chips
Cowboy® Range Style Wood Chips
Cowboy® Smokin' Cups
Cowboy® Smokin' Cups
Cowboy® Apple Smoking Wood Chunks
Cowboy® Apple Wood Chunks
Cowboy® Hickory Smoking Wood Chunks
Cowboy® Hickory Wood Chunks
Cowboy® Mesquite Smoking Wood Chunks
Cowboy® Mesquite Wood Chunks
Cowboy® Cherry Wood Chunks
Cowboy® Cherry Wood Chunks
Cowboy® Pecan Wood Chunks
Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Hickory Barbeque Pellets
Cowboy® Hickory Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets
Cowboy® Range Style Sweet & Tangy BBQ Sauce
Cowboy® Range Style BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Prairie Fire Hot & Spicy BBQ Sauce
Cowboy® Prairie Fire BBQ Sauce
Cowboy® Pit-Style Cookin' Wood
Cowboy® Pit-Style Cookin' Wood
Cowboy® 100% Natural Wood Wool Firestarters
Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Grilled Pot Pie

The ultimate grilled comfort food - pot pie!

Grilled Pot Pie

Blended with savory meat and soup, this delectable pot pie features a soft and fluffy crust perfect and a delicate smoky flavor.

Ingredients

Yields: 6 servings
Cook: 1 hour
Prep: 25 minutes

Pie Dough Ingredients:
•4 sticks of unsalted butter
•5 cups flour
•1 teaspoon salt
•1 cup water

Filling Ingredients:
•3 whole chicken breasts, boneless
•2 cups white onions, diced
•2 cups carrots, diced
•2 cups peas
•5 cups chicken stock
•2 chicken bouillon cubes
•3/4 cup flour
•3 tablespoons olive oil
•4 tablespoons butter, unsalted
•1/4 cup heavy cream
•1/2 cup fresh parsley leaves, minced
•2 teaspoons kosher salt
•2 teaspoons pepper

Preparation


•Remove 4 sticks of butter from fridge and allow to reach room temperature
•Trim excess fat from chicken breasts, rinse with cold water and pat dry with paper towels
•In a small bowl, combine olive oil, 1 teaspoon of salt and 1 teaspoon of pepper to create marinade
•Add chicken breasts to marinade and toss to coat
•Soak Cowboy® Natural Wood Chips, any flavor of your choosing, in water for at least 30 minutes
•Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10-15 minutes
•Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
•Once coals have ashed over, drain water from wood chips and add them to hot coals
•Place chicken on direct heat side of the grill and allow to cook for 6-8 minutes per side
•Once chicken has reached an internal temperature of 165-170 degrees, remove from grill and let rest for 5 minutes
•Cut chicken into small, 1/4-inch cubes and set aside for later use
•To make dough, combine flour and salt in a large mixing bowl
•Add butter and mix until coarsely combined
•Slowly add water, mixing continuously, until thick consistency is achieved
•Sprinkle a large piece of plastic wrap with a teaspoon of flour and transfer half of dough to plastic wrap; roll out dough into a disk that is approximately 1/8 inch thick
•Line the bottom of a pie pan with disk of dough
•To make the filling, add butter, onions and carrots to a medium saucepan
•Cook on medium-low heat for 6-8 minutes, until onions and carrots are soft and golden brown
•Stir in chicken stock and bouillon cubes to the saucepan
•Add flour and simmer for 4-5 minutes, until sauce thickens
•Stir in heavy cream, chicken, carrots, peas, parsley and remaining salt and pepper
•Pour chicken mixture into the pie pan and top with second disk of dough
•Using a small knife, make 1/2 inch cuts throughout the top of the crust to let the steam escape while grilling
•Place pie pan over the indirect side of the grill and allow to cook for 30-40 minutes, until crust has browned and the filling is bubbling
•Remove from the grill and let cool

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