Barbecue Chicken Pot Pie Recipes

BBQ CHICKEN POT PIE

Steps:

• Place chicken in baking dish, fill with enough water to cover chicken.
• Bake at 425F for 35 minutes.
• Drain water.
• Let chicken cool 5 minutes.
• Using two forks, shred chicken.
• Add onions, peppers and bbq sauce and return to oven for another 10-15 minutes. Stirring if it starts to char.
• Remove chicken from oven.
• Stir in pickles.
• Roll dough out thin into 8 inch discs.
• Place the dough discs into one of the sections of the muffin pan. The dough will overlap, you will need it.
• Fill the dough cup with the chicken gravy mixture.
• Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
• Repeat until out of chicken mixture.
• Lower oven to 350°F
• Bake for 10-12 minutes.
• Let sit for 10 minutes.

BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)

Steps:

• Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander and cook 2 minutes.
• Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
• Spoon chicken mixture into 11x7 inch baking dish coated with cooking spray.
• Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
• Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.

BBQ CHICKEN POTPIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375.
• In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
• Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
• Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
• Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
• Serve hot.

IMPOSSIBLY EASY BARBECUE CHICKEN PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, corn and 3 tablespoons of the parsley in pie plate.
• In medium bowl, stir Bisquick mix, milk, 1/4 cup barbecue sauce and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 28 to 32 minutes or until knife inserted in center comes out clean. Brush 2 tablespoons barbecue sauce over top of pie. Sprinkle onions evenly over sauce.
• Bake 2 to 3 minutes longer or until onions are golden brown. Remove from oven; sprinkle with remaining 1 tablespoon parsley. Serve with additional barbecue sauce.

BARBECUE CHICKEN POT PIE

Steps:

• Heat oven to 350°F.
• Heat oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add onions and peppers; cook 5 min. or until tender, stirring occasionally.
• Add water and barbecue sauce; mix well. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
• Place chicken mixture in 13x9-inch pan. Cover with mashed potatoes; sprinkle with cheese.
• Bake 15 to 20 min. or until heated through.