Best Cowboy Bbq Chicken Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)



Barbecued Chicken Pot Pie (From Cooking Light) image

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

1 teaspoon butter
2 cups chopped onions
1/2 cup chopped green bell pepper
1/3 cup diced seeded poblano chiles or 1 (4 1/2 ounce) can chopped green chilies, drained
1 small garlic clove, minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breasts (about 1 1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12 ounce) bottle chili sauce
1 (10 1/2 ounce) can low sodium chicken broth
1 (11 1/2 ounce) can refrigerated cornbread twists dough

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



BBQ Chicken Pot Pie image

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

18 ounces barbecue sauce, bottled
1 lb boneless chicken breast, fillets
16 ounces bread dough, I also use pre-made empanada discs
1 onion, chopped
1 small green pepper, chopped
1/4 cup dill pickle
1 egg, beaten for egg wash

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

COWBOY PIE



Cowboy Pie image

A Southwest flavor sensation. Smoked Sausage with bell peppers, onions and garlic topped with cornbread is a crowd pleaser.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 35m

Yield 6

Number Of Ingredients 12

1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
3 cloves garlic, minced
1 medium onion, 1/2-inch dice
1 green bell pepper, 1/2-inch dice
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon salt
1 (14 ounce) can diced tomatoes
1 (14 ounce) can black beans, drained
1 cup shredded Monterey Jack cheese
1 (8.5 ounce) package dry corn muffin mix, batter prepared as directed on the box
1 jalapeno, minced

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.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 49.6 g, Cholesterol 58.9 mg, Fat 30.3 g, Fiber 10 g, Protein 21.1 g, SaturatedFat 12.1 g, Sodium 1694.8 mg, Sugar 3.3 g

CHICKEN POT PIE IX



Chicken Pot Pie IX image

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

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

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

Related Topics