Best 8 Bbq Chicken Pot Pie Recipes

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**BBQ Chicken Pot Pie: A Comforting and Flavorful Dish**

Indulge in the deliciousness of BBQ chicken pot pie, a comforting and flavorful dish that combines the smoky tang of barbecue sauce with the creamy richness of a classic pot pie. This hearty meal features tender chicken smothered in a savory BBQ sauce, nestled amidst a medley of vegetables and enveloped in a golden, flaky crust. Each bite offers a symphony of flavors and textures, making it a perfect dish for a cozy dinner or a special occasion. Our collection of recipes provides a variety of options to suit your preferences, from traditional to unique variations, ensuring that every bite is an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

COWBOY BBQ CHICKEN POT PIE



Cowboy BBQ Chicken Pot Pie image

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 12

1/4 cup oil, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each chopped green and red peppers
1 cup chopped red onions
1 cup fresh corn kernels
1 can (15 oz.) pinto beans, rinsed
1 cup Heinz BBQ Sauce Texas Bold & Spicy
2 green onions, sliced, divided
1 egg, beaten
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8.5 oz.) corn muffin mix
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided

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.

Nutrition Facts : Calories 610, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1040 mg, Carbohydrate 67 g, Fiber 4 g, Sugar 28 g, Protein 27 g

BBQ CHICKEN POTPIE WITH CORNBREAD CRUST



BBQ Chicken Potpie With Cornbread Crust image

Provided by Food Network

Yield Feeds about 6 hearty portions at my house

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups chopped onion
Two 4.5-ounce cans of chopped green chilies
1 teaspoon minced garlic
2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup vinegar (preferably cider vinegar)
5 previously cooked chicken legs, shredded
2 tablespoons brown sugar
1-ounce unsweetened chocolate, finely chopped
One 12-ounce bottle chili sauce
1 cup chicken broth
2 boxes cornbread mix (I use Jiffy)
2 large eggs
2/3 cup milk (water or chicken broth also work well)
Salt and pepper to taste

Steps:

  • Preheat oven to 375.
  • In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
  • Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
  • Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
  • Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
  • Serve hot.

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

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

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

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.

CHICKEN POT PIE



Chicken Pot Pie image

Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 10

Number Of Ingredients 7

2 cans (10 3/4 oz each) condensed cream of chicken & mushroom soup
1 can (10 3/4 oz) condensed chicken broth
4 cups cut-up cooked chicken
1 bag (1 lb) frozen mixed vegetables, thawed, drained
2 cups Original Bisquick™ mix
1 1/2 cups milk
1/2 teaspoon poultry seasoning

Steps:

  • Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
  • Stir together remaining ingredients. Pour over chicken mixture.
  • Bake uncovered about 30 minutes or until light brown.

Nutrition Facts : Calories 285, Carbohydrate 24 g, Cholesterol 55 mg, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg

IMPOSSIBLY EASY BARBECUE CHICKEN PIE



Impossibly Easy Barbecue Chicken Pie image

Chicken and frozen corn come together in this hearty pie dinner served with barbecue sauce - a wonderful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup frozen corn, thawed
1/4 cup chopped fresh parsley
1/2 cup Original Bisquick™ mix
3/4 cup milk
1/4 cup barbecue sauce
2 eggs
2 tablespoons barbecue sauce
3/4 cup French-fried onions (from 2.8-oz can)
Additional barbecue sauce, heated, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, corn and 3 tablespoons of the parsley in pie plate.
  • In medium bowl, stir Bisquick mix, milk, 1/4 cup barbecue sauce and eggs with wire whisk or fork until blended. Pour into pie plate.
  • Bake 28 to 32 minutes or until knife inserted in center comes out clean. Brush 2 tablespoons barbecue sauce over top of pie. Sprinkle onions evenly over sauce.
  • Bake 2 to 3 minutes longer or until onions are golden brown. Remove from oven; sprinkle with remaining 1 tablespoon parsley. Serve with additional barbecue sauce.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 1 1/2 g

Tips:

- To save time, use a pre-made pie crust. - To make the chicken more flavorful, marinate it in a mixture of olive oil, garlic, salt, and pepper for at least 30 minutes before cooking. - If you don't have a Dutch oven, you can use a large pot or skillet. - To make the filling thicker, add a cornstarch slurry (equal parts cornstarch and water) to the pot. - To prevent the pie crust from becoming soggy, brush it with an egg wash before baking.

Conclusion:

This BBQ chicken pot pie is a delicious and easy-to-make comfort food dish. It's perfect for a weeknight dinner or a potluck. The combination of BBQ chicken, vegetables, and creamy sauce is sure to please everyone at the table. With a little planning and preparation, you can have this dish on the table in no time. So next time you're looking for a quick and easy meal, give this BBQ chicken pot pie a try. You won't be disappointed!

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