One Pot Barbecue Chicken Pot Pie Food

ONE-POT CHEESY BARBECUE CHICKEN RIGATONI

Steps:

• Heat oil in deep 10- to 12-inch skillet over medium heat.
• Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
• Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
• Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
• Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
• Preheat the oven to 400˚F (200˚C)
• To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
• Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
• Enjoy!

BARBECUE CHICKEN POT PIE

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.

ONE-POT CHICKEN POT PIE

Steps:

• To prepare filling: Heat 1 tablespoon of the oil in a large dutch over medium-high heat.
• Add chicken & cook 5-7 minutes or until well browned.
• Transfer chicken to small plate or bowl.
• Add the remaining 1 tablespoon of oil to the dutch oven along with the celery, carrots and onion.
• Cook, stirring occasionally, until lightly browned, about 3-5 minutes.
• Add garlic and return chicken and any released juices to the dutch oven.
• Stir in the sweet potatoes, turnips, broth, thyme, bay leaf, salt & pepper.
• Bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.
• Remove bay leaf.
• To prepare biscuits: While filling simmers, in a large bowl, combine flour, baking powder, baking soda and salt. Blend with fork.
• Add oil & buttermilk and mix until ingredients are just incorporated. Set aside.
• In a small bowl, dissolve cornstarch in water to form a paste.
• Stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.
• Drop biscuit mix by tablespoons over top of filling in dutch oven.
• Simmer uncovered 10 minutes.
• Cover and simmer 10 minutes longer or until biscuits are cooked through.

COWBOY BBQ CHICKEN POT PIE

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.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)

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.