Recipes and Cooking One-Pot Barbecue Chicken Pot Pie 2.0 (1) 1 Review This savory pie starts on the stove and ends in the oven. Your comforting dinner will be left with fewer dishes to wash. By Carla Christian, RD Carla Christian, RD Instagram Carla Christian is a registered dietician who works as the director of research and development for Hum-Vee foods. She is an experienced recipe developer who has worked out of the Better Homes & Gardens Test Kitchen. She has published recipes for Better Homes & Gardens, Eat This Not That, and Forks Over Knives. Carla Christian, RD, graduated from Michigan State University with a bachelor of science degree in dietetics. She also worked at the University of Nebraska Medical Center as a dietician. She graduated from The Culinary Institute of America, combining her interest in nutrition with the art of recipe development and food styling. Learn about BHG's Editorial Process Published on May 11, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 20 mins Stand Time: 5 mins Total Time: 70 mins Servings: 6 Yield: 6 cups filling Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 2 cup chopped peeled sweet potatoes or Yukon gold potatoes 1 8 ounce pkg. sliced button mushrooms (3 cups) ½ cup chopped onion ½ cup chopped celery ½ cup chopped peeled carrots or parsnips 1 ¼ pound skinless, boneless chicken thighs, cut into 3/4-inch pieces 1 cup barbecue sauce ½ 14.1 ounce pkg. rolled refrigerated unbaked pie crust (1 crust) 1 egg, lightly beaten (optional) Directions 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. 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. Blaine Moats * 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. Rate it Print Nutrition Facts (per serving) 416 Calories 17g Fat 46g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 416 % Daily Value * Total Fat 17g 22% Saturated Fat 5g 25% Cholesterol 92mg 31% Sodium 732mg 32% Total Carbohydrate 46g 17% Total Sugars 18g Protein 22g Vitamin C 4mg 20% Calcium 45mg 3% Iron 1.6mg 9% Potassium 669mg 14% Folate, total 23.4mcg Vitamin B-12 0.6mcg Vitamin B-6 0.6mg *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.