Barbecued Chicken Pot Pie From Cooking Light Recipes

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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.

CHICKEN AND ROOT VEGETABLE POT PIE ; COOKING LIGHT 09/07



Chicken and Root Vegetable Pot Pie ; Cooking Light 09/07 image

This is the recipe from the cover photo of the 20th anniversary issue Sept 2007 of Cooking Light. It looks AMAZING!!

Provided by pewpew1982

Categories     Savory Pies

Time 57m

Yield 8 serving(s)

Number Of Ingredients 16

3 cups fat-free low-sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup cubed peeled baking potato
1 cup cubed peeled sweet potato
1 cup cubed peeled celeriac (celery root)
1 cup thick slices parsnip
1 (10 ounce) package frozen pearl onions
1 lb boneless skinless chicken breast, cut into bite sized pieces
2/3 cup all-purpose flour, divided
1 1/2 cups nonfat milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
cooking spray
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees.
  • Bring broth to a boil in a large Dutch oven.
  • add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes.
  • add chicken, cook for 5 minutesor until chicken is done.
  • remove chicken and vegetables from broth with a slotted spoon, place in large bowl.
  • increase heat to medium.
  • lightly spoon flour into dry measuring cups, level with a knife, place all but 1 tablespoon flour in a medium bowl.
  • gardually add milk to bowl, stirring with a whisk until well blended.
  • add milk mixture to broth, cook for 5 minutes or until thickened, sitrring frequently.
  • stir in chicken mixture, parsley, thyme, salt, and pepper.
  • spoon mixture into an 11x7 inch baking dish coated with cooking spray.
  • sprinkle remaining 1 tablespoon flour on work surface, roll dough into a 13x9 inch rectangle. place dough over chicken mixture, pressing to seal at edges of dish. cut small slits into dough to allow steam to escape.
  • coat dough lightly with cooking spray.
  • place dish on a foil lined baking sheet.
  • bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.

Nutrition Facts : Calories 406.9, Fat 14.2, SaturatedFat 3.6, Cholesterol 37.2, Sodium 714.9, Carbohydrate 47.5, Fiber 5.8, Sugar 8.6, Protein 22.9

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

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