This savory pie starts on the stove and ends in the oven. Your comforting dinner will be left with fewer dishes to wash.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
45 mins
bake:
20 mins
stand:
5 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 cups filling
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In an oven-safe 3 1/2- to 4-qt. pot heat 1 Tbsp. of the oil over medium-high heat. Add the next five ingredients (through carrots); cook 10 to 12 minutes or until tender, stirring occasionally. Remove vegetables from pot and set aside.

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  • In the same pot cook and stir chicken in the remaining 1 Tbsp. oil over medium-high heat 5 to 7 minutes or until no longer pink. Return vegetables to pot. Stir in barbecue sauce. Heat until bubbly.

  • Meanwhile, unroll pie crust. Cut slits for steam to escape. Gently place pie crust on chicken mixture in pot, tucking edge into side of pot. If desired, brush crust with lightly beaten egg.*

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

*

Brushing the pie crust with the egg before baking will help it brown.

To Make Ahead

Prepare as directed through Step 2. Place filling in an airtight container; cool slightly. Cover and refrigerate up to three days. To serve, return filling to pot. Cook, covered over medium heat until heated through, stirring occasionally. Continue as directed in Steps 3 and 4.

Nutrition Facts

416 calories; fat 17g; cholesterol 92mg; saturated fat 5g; carbohydrates 46g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 18g; protein 22g; vitamin a 8142.1IU; vitamin c 4mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 7.3mg; vitamin b6 0.6mg; folate 23.4mcg; vitamin b12 0.6mcg; sodium 732mg; potassium 669mg; calcium 45mg; iron 1.6mg.
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