Remember we are not chefs or English majors so please let us know if you have any questions.
Great for Friends and Family gatherings!
1 whole chicken
1 bag of frozen mixed vegetables of choice
1 cup milk
¼ cup flour
3 rolls of pie crust from the refrigerator section – 12 muffins
½ stick butter
1 small onion
1 TBSP minced sage, rosemary, garlic
Start by getting your grill started to 375 degrees.
Next cut your chicken into two sides. Carefully remove the back bone and then split the breast in half. (might be easiest to watch a video on how to spatchcock and instead of leaving the two sides connected you will cut)
Put back on the grill and cook for about 30 -45 minutes till pie crust is slightly brown on the edges and no longer has a shine to it.
Season well with Fish and Chicken, Cactus Dust, and Rub.
Place on grill and cook till correct temperature is reached. It took ours about 45 minutes.
While Chicken is cooking dice onion and shallot. In large skillet add butter and onion.
Cook till onion is soft then add minced shallot, garlic, sage rosemary, and sage.
Turn heat to low and add flour. Stir well. Slowly add milk. You want the consistency to be thick- add frozen vegetables and let warm through. Remove from heat.
Roll out Pie Crust and cut into circles – we used a biscuit cutter and were able to get 4 circles out of one pie crust that would fit into our muffin tins. Spray pan and place each pie crust circle down into the pan.
Once chicken is done remove from the bones and dice.
Add chicken to skillet with vegetable mix and stir.
Fill each crust circle with filling. With the left-over scrap pieces we had enough to make little circle to put on the top – this is completely optional.
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