Description
Discover how to make a delicious Barbecue Chicken Pot Pie with a flaky crust and savory filling. This recipe will have your taste buds begging for more!
Ingredients
- 2 cups (480 ml) cooked chicken breast, shredded (about 280 grams)
- 1 cup (240 ml) barbecue sauce (240 milliliters)
- 1 cup (240 ml) frozen mixed vegetables, thawed (about 150 grams)
- 1/2 cup (120 ml) chopped onion (about 75 grams)
- 1/2 teaspoon (3 ml) garlic powder
- 1/2 teaspoon (3 ml) smoked paprika
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 tablespoon (15 ml) olive oil (15 milliliters)
- 1 package refrigerated pie crusts (2 crusts, about 14 ounces (397 g) or 400 grams total)
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat.
- Add chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
- Stir in the shredded chicken, barbecue sauce, and thawed mixed vegetables.
- Add garlic powder, smoked paprika, salt, and black pepper. Mix well.
- Cook the mixture for 2-3 minutes until heated through.
- Roll out one pie crust into a pie dish, pressing it into the sides.
- Pour the chicken and vegetable mixture into the pie crust.
- Cover with the second pie crust, sealing the edges by crimping with a fork.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, until the crust is golden brown.
- Allow the pie to cool for 5-10 minutes before serving.
Notes
- Marinate cooked chicken in barbecue sauce for richer flavor.
- Add grated cheese on top for a gooey twist.
- Customize filling with bell peppers or corn; serve with coleslaw or salad.
