Steps

• Step 1

  Start the Traeger, set temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

  450 ˚F / 232 ˚C

• Step 2

  Chop carrots and celery. Set a large oven safe skillet into your Traeger, heat oil in skillet and cook diced carrots and celery. Add salt and pepper. Cook until carrots and celery soften, about 5 to 10 minutes, stirring occasionally.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • 2 Medium carrots

  • 2 Stalk celery

  • 1 Tablespoon vegetable oil

  • As Needed Salt

  • As Needed Pepper

• Step 3

  Once vegetables soften, add chicken, tomato juice, water and chicken bouillon. Cook an additional 5-10 minutes or until sauce starts to thicken.

  00:10

  450 ˚F / 232 ˚C

  Super Smoke

  Ingredients

  • 1 Pound cooked shredded chicken

  • 8 Ounce tomato juice

  • 1/4 Cup water

  • 1 Teaspoon bouillon granules

• Step 4

  Turn the heat down to 350 degrees F.

  350 ˚F / 177 ˚C

• Step 5

  Roll out pie crusts and cut circles about 4" in diameter.

  Ingredients

  • 2  refrigerated pie crust

• Step 6

  Place some filling in the middle of the dough and rub a little egg wash on one half of the circle's edge. This will ensure a good seal when you fold it over and press.

  Ingredients

  • 1  egg, for egg wash

• Step 7

  Fold dough over and press to make half moon pastries.

• Step 8

  Brush the top of the pastries with a little egg wash and a dash of salt. Transfer them to the grill.

  Ingredients

  • As Needed Salt

• Step 9

  Grill for 10-15 minutes at 350 degrees F. When golden brown, serve with cilantro lime sour cream! Enjoy!

  00:15

  350 ˚F / 177 ˚C

  Ingredients

  • As Needed cilantro lime sour cream