BBQ Blue Cheese and Chicken Pan Griller


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BBQ Blue Cheese and Chicken Pan Griller

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    There's no better combo than juicy chicken, barbecue sauce, and blue cheese. This easy BBQ Blue Cheese and Chicken Pan Griller will become a crowd favorite! Plus, it's cooked in just one pan.

    Recipe Tags

    Servings and Ingredients

    Serves 12
    1 (15-oz.) pkg. Hy-Vee refrigerated pie crusts, (2 ct.), divided
    1 Hy-Vee large egg yolk
    2 tbsp. water
    2 c. Hy-Vee Kitchen picked rotisserie chicken
    ¾ c. Kansas City-style barbecue sauce, divided
    1 c. shredded carrot
    1 medium red onion, thinly sliced
    1 (8-oz.) pkg. Soiree fresh mozzarella cheese, shredded
    ⅓ c. Soiree blue cheese crumbles
    Hy-Vee Mediterranean sea salt, coarsely ground.

    Things To Grab

    • Charcoal or gas grill
    • 15x10-inch rimmed baking pan
    • Hy-Vee nonstick cooking spray
    • Ruler
    • Medium bowl


    1. Preheat charcoal or gas grill with two grilling zones: direct grilling over high heat (400 degrees) and indirect grilling over medium-high heat (375 degrees). Spray a 15x10-inch rimmed baking pan with nonstick spray; set aside.

    2. Roll out one pastry crust on lightly floured surface. Cut pastry into 17-1/2x12-1/2-inch rectangle. Fold pastry in half and place in prepared pan. Unfold and gently ease into bottom and sides of prepared pan. Whisk together egg yolk and water; lightly brush with some egg mixture on edges of pastry crust.

    3. Toss chicken with 1/4 cup barbecue sauce. Layer chicken mixture, carrot, red onion slices, mozzarella, and blue cheese on top of crust. Drizzle with remaining 1/2 cup barbecue sauce. 

    4. Roll remaining pastry crust into 15-1/2x10-1/2-inch rectangle. Cut pastry into 1-inch wide strips. Weave strips in lattice pattern over filling in baking pan; press ends to edges of bottom crust. Trim excess dough from strips, if necessary. Brush lattice with remaining egg yolk mixture; sprinkle with sea salt.

    5. Place pie over indirect heat. Close grill lid; grill 30 to 35 minutes or until filling begins to bubble and top is golden brown, rotating pan halfway through. Move slab pie to direct heat. Grill 10 to 12 minutes or until crust is golden brown. Remove from heat; cool 10 minutes on wire rack before serving. 

    Nutrition facts


    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 60mg
    • Sodium: 540mg
    • Total Carbohydrates: 28g
    • Protein: 13g

    Daily Values

    Iron 6%
    Calcium 10%
    Vitamin D 0%
    Potassium 2%