Wednesday, June 10, 2009

BBQ Chicken Pot Pie

I came across this and thought you might like this.

Preheat oven to 350-400 degrees

• 2 "deep dish" pie shells (one package) - try to find some made without lard if possible

• Half a bbq flavored rotisserie chicken - skinned, boned and shredded

• Small bag of frozen mixed vegetables - cooked (in microwave)

Small potato - cubed and cooked (in microwave)

• Bottle of high quality bbq sauce - try to find some without high fructose corn syrup - Trader Joe's brand is excellent

Take pie crust out of the freezer to thaw - separating the two shells.

Combine chicken, vegetables, potato cubes and half a bottle of bbq sauce in a large bowl and mix together. Add more bbq sauce if not moist enough (remember - the sauce will be absorbed so make it wet to start).

Spoon chicken mixture into one pie shell. Top filling with a thin layer of bbq sauce. Carefully turn remaining pie shell out of tin and place atop the filling - making a top crust. Pinch edges together in an eye-pleasing fashion and cut 3 to 4 vent holes in the top of the crust.

Bake for 35-45 minutes or until the crust is golden brown*. Remove from oven and allow to cool for 5 to 10 minutes.

Slice and serve with an easy green salad tossed with Ranch dressing and extra bbq sauce on the side for dipping.

*Tip - My oven doesn't brown so well but if yours does consider using aluminum foil to cover the pie crust edges so they don't burn. Remove the foil about half way through cooking so they can get all brown and crusty...mmmm.

1 comment:

Renee' said...

Hi Christina just thought Id pop by to say morning :).
Thanks for the recipe, I am going to try this :)