Cowboy Bbq Chicken Pot Pie Recipes

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.

Steps:

• Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
• Cook over campfire coals until warmed through but not boiling, about 15 minutes.
• Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.
• Heat until the biscuits are cooked through, 15 to 30 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.
• Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 - 5 minutes, until mixture starts to bubble. Turn off heat and stir in cheese.
• Mix jalapeno into the prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 - 25 minutes.

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.