Best Barbecue Chicken Pot Pie Recipes

BARBECUE CHICKEN POT PIE

Barbecue Chicken Pot Pie image

Try our twist on a classic with Barbecue Chicken Pot Pie from My Food and Family. This dish is sweet, savory and cheesy for crowd-pleasing flavor.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 Tbsp. oil
2 lb. boneless skinless chicken breasts, cut into 1-1/2-inch strips
2 onions, chopped
1 green pepper, chopped
4 cups water
3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes, prepared as directed on package
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

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.

Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 740 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 12 g, Protein 33 g

BARBECUE CHICKEN POT PIE

BARBECUE CHICKEN POT PIE image

Categories Chicken Potato Dinner

Number Of Ingredients 11

Ingredients

1 lb red potatoes, peeled and cut into ½-inch
cubes
¼ tsp salt
1 Tbsp olive oil
1½ lb boneless chicken breasts, cut into ½-inch
pieces
1 (8-oz) pkg fresh mushrooms, sliced
1 cup chopped onion
1 cup chopped celery
1 cup barbecue sauce
1 refrigerated pie crust

Steps:

Preheat oven to 450°F. Bring potatoes, salt, and water to cover to a boil in a medium saucepan. Reduce heat and simmer 10 minutes or until potatoes are tender; drain. Heat oil in a large skillet over medium heat; add chicken, mushrooms, onion, and celery. Cook, stirring occasionally, until chicken is done and vegetables are tender. Stir in barbecue sauce and potatoes; spoon into a sprayed 7- x 11-inch baking dish. Roll or pat pie crust into an 7- x 11-inch rectangle and place on top of chicken mixture in the baking dish; cut 1-inch slits in crust to vent. Bake 20 minutes or until crust is golden brown.