BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)
Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.
Provided by LonghornMama
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
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 POT PIE
Sort of a homemade BBQ Chicken Hot Pocket. You can also do this with beef. I cook these in large muffin pans.
Provided by David04
Categories Chicken Breast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 134.4, Fat 5.7, SaturatedFat 1.5, Cholesterol 50.2, Sodium 540.4, Carbohydrate 8.8, Fiber 1, Sugar 3, Protein 11.3
BBQ CHICKEN POTPIE WITH CORNBREAD CRUST
Provided by Food Network
Yield Feeds about 6 hearty portions at my house
Number Of Ingredients 17
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.
COWBOY BBQ CHICKEN POT PIE
Steps:
- Heat oven to 400ºF.
- Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until no longer pink, stirring frequently. Remove chicken from skillet; set aside.
- Heat remaining oil in skillet. Add peppers, red onions and corn; cook 4 to 5 min. or until crisp-tender. Add beans, barbecue sauce and chicken; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray.
- Reserve 1 Tbsp. green onions for later use. Mix egg and sour cream in medium bowl until blended. Add muffin mix, remaining green onions and 1 cup cheese; stir just until blended. Spread evenly over chicken mixture. Place baking dish on baking sheet.
- Bake 25 min. or until toothpick inserted in center comes out clean. Top with remaining cheese; bake 5 min. or until melted. Sprinkle with reserved green onions.
Nutrition Facts : Calories 610, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1040 mg, Carbohydrate 67 g, Fiber 4 g, Sugar 28 g, Protein 27 g
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
IMPOSSIBLY EASY BARBECUE CHICKEN PIE
Chicken and frozen corn come together in this hearty pie dinner served with barbecue sauce - a wonderful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 1 1/2 g
More about "bbq chicken pot pie recipes"
ONE-POT BARBECUE CHICKEN POT PIE - BETTER HOMES
From bhg.com
Total Time 1 hr 10 minsCalories 416 per serving
- Preheat oven to 450°F. In an oven-safe 3 1/2- to 4-qt. pot heat 1 Tbsp. of the oil over medium-high heat. Add the next five ingredients (through carrots); cook 10 to 12 minutes or until tender, stirring occasionally. Remove vegetables from pot and set aside.
- In the same pot cook and stir chicken in the remaining 1 Tbsp. oil over medium-high heat 5 to 7 minutes or until no longer pink. Return vegetables to pot. Stir in barbecue sauce. Heat until bubbly.
- Meanwhile, unroll pie crust. Cut slits for steam to escape. Gently place pie crust on chicken mixture in pot, tucking edge into side of pot. If desired, brush crust with lightly beaten egg.*
- Bake, uncovered, 20 minutes or until the filling is bubbly and crust is golden brown. Let stand 5 minutes before serving.
SKILLET CHEDDAR-CORNBREAD BBQ CHICKEN POT PIE - HOST …
From hostthetoast.com
GRILLED CHICKEN POT PIE – BBQ PIT BOYS
From bbqpitboys.com
LANE’S CHICKEN POT PIE – LANE'S BBQ
From lanesbbq.com
BBQ CHICKEN 1-POT PIE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 1 min
- In a large saut pan, heat EVOO and begin browning the chicken pieces in small batches making sure not to over crowd the pan
- (If your pan is too small to cook all the chicken at once without overcrowding, work in batches, reserving cooked chicken on a plate
BBQ CHICKEN POT PIE TOPPED WITH CORNBREAD - TIDYMOM®
From tidymom.net
4.9/5 (8)Category Main DishCuisine AmericanTotal Time 50 mins
- Preheat grill pan or skillet over medium-high heat. Brush chicken with oil and season with salt and pepper. Place chicken in the pan and cook until no longer pink, about 5-8 minutes. Using about 1/4 cup of barbecue sauce, brush each side of chicken with sauce while the other side cooks.
- Transfer cooked chicken to bowl (or baking dish) and shred using forks. Add beans, corn, bell pepper and remaining bbq sauce and stir to combine. Transfer to prepared baking dish (if mixed in bowl)
- In a separate bowl, mix together the baking mix, milk and egg and 1 cup of cheese. Spoon cornbread mixture evenly over the chicken and beans mixture.
BARBEQUE CHICKEN POT PIE - BETTER HOMES & GARDENS
From bhg.com
A CHEF'S QUICK & EASY BAKED CHICKEN LEGS RECIPE IS SOLID
From flipboard.com
TWICE-SMOKED CHICKEN POT PIE RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
HOW TO GRILL CHICKEN POT PIE | RECIPE - YOUTUBE
From youtube.com
ROTISSERIE BBQ CHICKEN SKILLET POT PIE - GOLDIES ONIONS
From goldiesonions.com
CHICKEN POT PIE | THE SAUCE BY ALL THINGS BARBECUE
From atbbq.com
EASY BARBECUED CHICKEN POT PIE RECIPE - NAPOLEON.COM
From napoleon.com
DELICIOUS SKILLET CHICKEN POT PIE RECIPE - BBQ AND CAST IRON
From bbqandcastiron.com
25 QUICK AND EASY CANNED CHICKEN RECIPES | SNAPPY LIVING
From snappyliving.com
SHORTCUTS TO MAKE CHICKEN POT PIE - FOX4KC.COM
From fox4kc.com
SLOW COOKER BBQ CHICKEN THIGHS RECIPE - SUBURBAN SIMPLICITY
From suburbansimplicity.com
CHICKEN POT PIE POCKETS RECIPE | OMAHA STEAKS
From omahasteaks.com
THE 30 BEST CROCKPOT CHICKEN BREAST RECIPES - GYPSYPLATE
From gypsyplate.com
CROCK POT CHICKEN BONE BROTH | FOODTALK
From foodtalkdaily.com
CHICKEN POT PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love