Barbecued Chicken Pot Pie (From Cooking Light)

There’s something about a pot pie that just screams comfort. I remember as a kid, coming in from a long afternoon of playing in the snow, the smell of a bubbling, golden-crusted pot pie would greet me at the door. My mom’s version was a classic, creamy chicken and vegetable affair. This Barbecued Chicken Pot Pie, however, takes that comforting classic and kicks it up a notch with smoky barbecue flavors. The slightly sweet and spicy filling combined with the cornbread crust is a taste sensation that is guaranteed to warm you from the inside out.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 8
• Yield: 1 pie
• Dietary Type: Not specified, but modifiable

Ingredients

• 1 teaspoon butter
• 2 cups chopped onions
• 1⁄2 cup chopped green bell pepper
• 1 cup diced seeded poblano chiles or (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

Equipment Needed

• Large nonstick skillet
• Cooking spray
• 11×7 inch baking dish
• Knife
• Cutting board
• Measuring cups and spoons
• Grater

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly coat an 11×7 inch baking dish with cooking spray. This prevents the pot pie from sticking and ensures easy removal after baking.
2. In a large nonstick skillet coated with cooking spray, melt butter over medium-high heat. Make sure the skillet is large enough to accommodate all the filling ingredients.
3. Add the chopped onions, green bell pepper, and garlic to the skillet. Sauté for about 5 minutes, or until the onions are softened and translucent. Stir frequently to prevent burning.
4. Stir in the cumin seeds and ground coriander. Cook for an additional 2 minutes, stirring constantly. Toasting the spices enhances their flavor and adds depth to the dish.
5. Pour in the cider vinegar, scraping the skillet to loosen any browned bits from the bottom. This process, called deglazing, adds a delicious layer of flavor to the sauce.
6. Add the shredded cooked chicken breasts, brown sugar, grated unsweetened chocolate, chili sauce, and low sodium chicken broth to the skillet.
7. Bring the mixture to a simmer and cook for 15 minutes, or until the sauce has thickened. Stir occasionally to ensure even cooking and prevent sticking. The chocolate might seem like an odd addition, but it adds a subtle richness and depth of flavor that complements the barbecue notes perfectly.
8. Spoon the chicken mixture into the prepared 11×7 inch baking dish. Distribute the filling evenly across the dish.
9. Unroll the refrigerated cornbread twists dough and separate it into individual strips.
10. Place the strips of dough in a lattice fashion over the chicken mixture. To create the lattice, lay strips parallel to each other, then fold back alternating strips to lay a perpendicular strip. Repeat until the entire pie is covered. A simple criss-cross pattern works as well if you prefer.
11. Bake at 375 degrees Fahrenheit for 25 minutes, or until the cornbread crust is golden brown and the filling is bubbly. Monitor the crust closely during the last few minutes of baking to prevent burning.
12. Remove the pot pie from the oven and let it stand for 15 minutes before serving. This allows the filling to set slightly and makes it easier to serve.

Expert Tips & Tricks

• For a richer flavor, consider using bone-in, skin-on chicken thighs instead of chicken breasts. You’ll need to adjust the cooking time accordingly.
• If you don’t have poblano chiles, you can substitute with Anaheim peppers or use canned diced green chiles for a milder flavor.
• To make the pot pie ahead of time, prepare the filling and store it in the refrigerator for up to 2 days. Assemble the pot pie just before baking.
• If the cornbread crust starts to brown too quickly, tent it loosely with foil during the last 10 minutes of baking.
• A dash of hot sauce can be added to the filling to increase the heat level.
• For a more rustic presentation, tear the cornbread dough into irregular pieces and arrange them over the filling instead of creating a lattice.

Serving & Storage Suggestions

Serve the Barbecued Chicken Pot Pie warm, straight from the oven. A dollop of sour cream or a sprinkle of chopped cilantro can add a fresh touch. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the pot pie with foil and bake at 350 degrees Fahrenheit until heated through. You can also microwave individual portions for a quick and easy meal. While it is best consumed within 3 days, it can be frozen for longer storage. Wrap tightly with plastic wrap and foil before freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	247.8 kcal	N/A
Calories from Fat	74 g	30%
Total Fat	8.3 g	12%
Saturated Fat	3.1 g	15%
Cholesterol	60.1 mg	20%
Sodium	639.4 mg	26%
Total Carbohydrate	18.6 g	6%
Dietary Fiber	4.2 g	16%
Sugars	10.2 g	N/A
Protein	23.9 g	47%

Variations & Substitutions

• Gluten-Free: Use a gluten-free cornbread mix or a homemade gluten-free pie crust.
• Vegetarian: Substitute the chicken with cooked black beans, lentils, or a plant-based chicken alternative.
• Spicier: Add a chopped jalapeño pepper to the filling for extra heat.
• Sweet Potato: Roast some sweet potatoes and add them to the filling to add sweetness and heartiness to the pot pie.
• Different Crust: If you are not fond of cornbread, use puff pastry or a traditional pie crust instead.
• Seasonal Vegetables: Incorporate seasonal vegetables like butternut squash in the fall or asparagus in the spring.
• Dairy-Free: Ensure the chicken broth and chili sauce are dairy-free.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken to save time?
A: Absolutely! Using rotisserie chicken is a great shortcut. Just shred the meat and add it to the filling.

Q: Can I make this pot pie in individual ramekins?
A: Yes, you can! Divide the filling among individual ramekins and top with the cornbread dough. Adjust the baking time accordingly.

Q: What can I use instead of chili sauce?
A: If you don’t have chili sauce, you can use a combination of ketchup, brown sugar, and a dash of hot sauce.

Q: Can I freeze the pot pie after it’s baked?
A: Yes, you can freeze the baked pot pie. Let it cool completely, then wrap it tightly with plastic wrap and foil. Reheat in the oven until warmed through.

Q: How do I prevent the cornbread crust from getting soggy?
A: Make sure to let the filling thicken properly before adding it to the baking dish. Also, avoid overfilling the dish, as this can cause the crust to become soggy.

Final Thoughts

This Barbecued Chicken Pot Pie is a delicious and comforting dish that’s perfect for a weeknight dinner or a weekend gathering. The combination of smoky barbecue flavors and a tender cornbread crust is a winning combination that will leave everyone wanting more. Don’t be afraid to experiment with different variations and substitutions to create your own unique version of this classic comfort food. Try serving it with a side of coleslaw or a simple green salad for a complete and satisfying meal. I hope you enjoy this recipe as much as my family does!