Chef Alli Cook Along

2-3 cups warm cooked rice 

Place the chuck roast into the freezer, letting it sit for 1 1/2 hours. Remove roast to a cutting board, slicing it into very thin slices. Placing the roast into the freezer makes the beef much easier to slice into super thin slices but isn’t a must. 

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic and ginger (if using); stir in the green onions.

Add the sliced beef and the sliced onions to the bowl with the marinade; toss well to combine. Cover and refrigerate the beef for a minimum of an hour, if possible, but preferably eight to 10 hours. 

Once the beef has fully marinated, heat a large skillet over high heat; add the vegetable oil.

When the oil is nicely hot, use a slotted spoon to remove the meat from the marinade, adding it to the skillet, taking care not to overcrowd the skillet. Cook the meat in batches just a few minutes at a time, transferring each cooked batch to a plate; keep warm. (The beef will cook quickly since it is sliced so thinly.) 

Meanwhile, place the remaining beef marinade into a small saucepan over medium high heat; bring the marinade to a boil, then reduce the heat and simmer for five minutes. This step of simmering the marinade to make a sauce is essential for food safety, don’t you dare skip it! 

Once all the beef is cooked, return it to the skillet, tossing it with the warm sauce from the saucepan. 

Divide the warm rice among four serving bowls; top with the beef bulgogi. Garnish with chopped scallions and serve at once. 

If possible, place your chuck roast into the freezer 1.5 to 2 hours prior to the cook-along (this isn’t a MUST, but it is helpful).

Have your rice cooked ahead, keeping warm. 

Create your mise en place of ingredients by having all the recipe ingredients pre-measured and placed into small bowls, laid out in the order of the recipe. (We will slice the chuck roast, onions and green onions together during the cook-along.) 

Have all your cooking utensils laid out within easy reach. 

Have a large cutting board and your chef knife laid out together. 

Have both the large skillet and saucepan ready to go, placed on the burners. 

12 oz. can refrigerated Grands biscuits, 10-count

Preheat the oven to 350 degrees F. 

In a large mixing bowl, combine the chicken, soup, sour cream, evaporated milk, cheese, Ranch mix, and bacon; fold in the peas and carrots. 

Place the chicken mixture into a large well-greased 12-inch cast iron skillet (or your favorite large oven-proof skillet). Dot the top with the biscuit pieces in a single layer, pressing them down into the chicken filling a bit. 

Bake the pot pie, uncovered, on the center oven rack for 25-30 minutes or until golden brown on top and hot and bubbly throughout. Let the pot pie rest for 10 minutes before serving so the filling can set up a bit. 

Do-Ahead Recipe Prep for Loaded Bubble-Up Chicken Pot Pie 

Create your mise en place of ingredients by having all the recipe ingredients pre-measured and placed into small bowls, laid out in the order of the recipe. 

Have all your cooking utensils and skillet laid out within easy reach. 

Pre-heat oven.