Barbeque Chicken Pot Pie

Barbeque Chicken Pot Pie
Photo: Jacob Fox
Prep Time:
45 mins
Bake Time:
15 mins
Stand Time:
5 mins
Total Time:
1 hrs 5 mins


  • ½ pound sweet potatoes or Yukon gold potatoes, peeled and cut into 3/4-inch cubes

  • ¼ teaspoon salt

  • ½ cup chopped parsnips or carrots

  • 1 ¼ pound skinless, boneless chicken thighs, cut into 3/4-inch pieces

  • 2 teaspoon olive oil

  • ½ cup chopped onion (1 medium)

  • ½ cup chopped celery (1 stalk)

  • 1 8 ounce package sliced button mushrooms (3 cups)

  • cup barbecue sauce

  • ½ 14.1 ounce package rolled refrigerated unbaked pie crust (1 crust)

  • 1 egg

  • 1 tablespoon water


  1. Preheat oven to 450°F. In a medium saucepan combine potatoes and 1/4 teaspoon salt; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or just until tender. Add the parsnips to the potatoes during the last 4 minutes of cooking. Drain; cool slightly.

  2. Meanwhile, in a very large skillet cook chicken in hot oil over medium heat about 5 minutes or until brown, stirring occasionally. Remove chicken from skillet; set aside. Add onion, celery, and mushrooms to skillet. Cook and stir about 10 minutes or until vegetables are tender. Return chicken to skillet. Stir in barbecue sauce and cooked potatoes and parsnips. Heat through. Divide mixture evenly among six 10-ounce ramekins or custard cups. Set aside

  3. Unroll pie crust. Press or roll pie crust into a 12-inch circle. Cut crust into 1/2-inch-wide strips. Cut long center strips in half. Arrange half of the strips 1-inch apart on filling (about 3 strips per ramekin). Give each ramekin a quarter turn; arrange remaining strips perpendicular to the first half of the strips (about 3 strips per ramekin).

  4. In a small bowl whisk together the egg and the water. Brush egg mixture on lattice crusts.

  5. Bake, uncovered, for 15 to 20 minutes or until the filling is bubbly and crust is golden brown. Let stand for 5 minutes before serving.

Nutrition Facts (per serving)

369 Calories
14g Fat
38g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 369
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 97mg 32%
Sodium 612mg 27%
Total Carbohydrate 38g 14%
Total Sugars 12g
Protein 22g
Vitamin C 4.6mg 23%
Calcium 41mg 3%
Iron 1.7mg 9%
Potassium 562mg 12%
Folate, total 33.7mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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