Preheat Gridiron to medium-high and prep ingredients.
Place chicken breast on cutting board and rub with olive oil.
Add a generous amount of salt and pepper.
Place chicken directly on Gridiron, seasoned side down. Add olive oil to the other side of the breast.
Add salt.
Add pepper.
Let the chicken cook while you work on the filling. Pour the chicken stock into the Wok insert.
Add chicken bouillon.
Place butter in Wok.
Add onions.
Add carrots.
Add peas.
While filling simmers, place one of the pie crusts in the bottom of the Cast-Iron Kettle insert. The dough should be soft, push down to fill entire area evenly.
When chicken is done (temp in middle of breast is 165 degrees F), remove from grill and slice into 1 in pieces.
Stir in flour.
Add heavy cream. Simmer on medium-low heat until thick.
When mixture starts to thicken, add the chicken and stir.
Remove Wok insert and place Kettle insert in Gridiron. Pour chicken mixture into Kettle insert.
Add pepper.
Top with salt.
Cover with top crust, seal edges and cut away excess dough. Make slits in the top to allow steam to escape.
Cover with Kettle-top and close Gridiron. Bake for 30-35 min or until pastry is golden brown. Cool for 10 min before serving.
