How to Make a Barbecue Chicken Potpie

There are many variations of homemade chicken potpie, but this one is especially delicious with the barbecue chicken instead of the traditional pot cooked chicken. With little effort you can make this great tasting potpie in a little over an hour.

Difficulty: Easy

Instructions

Things You'll Need:

• Barbecue grill
• 2 cups of frozen chicken breasts (2 to 3 pieces)
• 1 package of refrigerated pie crusts
• 1 (10 ounce) bag of frozen mixed vegetables
• 1 can of cream of chicken soup
• 1/2 cup of sour cream
• Salt
• Pepper

1. Place the frozen chicken breasts on your outdoor grill and keep the lid closed. The oven-like environment will serve to defrost the chicken quickly.

2. When the chicken is soft apply your favorite barbecue sauce or marinade on both sides. Grill the chicken until fully cooked.

3. Preheat the oven to 350 degrees.

4. Cut the grilled chicken into bite-sized pieces and put aside.

5. Place one pie crust shell in a 9-inch pie plate.

6. Mix the frozen vegetables, soup and sour cream in a large bowl and add the chicken. Stir until the chicken is thoroughly mixed in. This will take a little effort since the vegetables are frozen.

7. Add salt and pepper.

8. Pour the mix into the pie shell; be careful not to put in too much. The mix should not be more than 1 1/2 inches higher than the edge of the plate.

9. Top with the second pie shell and seal the edges by pinching together.

10. Bake for one hour or until the crust is a golden brown.

11. Take out and let cool for 15 to 20 minutes and serve. Serves 6.

Tips & Warnings

• Add various seasonings to the mix for different flavors such as garlic salt or pepper sauce.
• Do not serve right out of the oven. The dish will be too hot to eat. Let it cool at least 15 minutes.

Resources

• Robin Miller’s Chicken Potpie Recipe from The Food Network.com
• Food and Wine Magazine’s Chicken Potpie Recipe
• Good Housekeeping Magazine’s Chicken Potpie Recipe