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Barbecued Chicken Pot Pie From Cooking Light Recipe

Spice up your dinner routine with this unique Barbecued Chicken Pot Pie! Tender shredded chicken, sweet and spicy BBQ sauce with a hint of dark chocolate, all nestled under a golden-brown cornbread lattice crust. This recipe is surprisingly easy and delivers incredible flavor – a true crowd-pleaser!

Prep Time 20 mins
Cook Time 70 mins
Calories 247.8 kcal
Protein 47g
Rating 4.0 (3 Reviews)
Barbecued Chicken Pot Pie From Cooking Light 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbecued Chicken Pot Pie From Cooking Light

  • 2 tablespoons butter
  • 1 medium onion (chopped)
  • 1 bell pepper (chopped)
  • 0 unit Poblano Chiles
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons apple cider vinegar
  • 2 cups shredded cooked chicken
  • 0 unit Brown Sugar
  • 1 tablespoon dark chocolate (unsweetened, finely chopped)
  • 1/2 cup BBQ sauce
  • 1/4 cup chicken broth
  • 1 (12-ounce) tube refrigerated cornbread twists dough
  • cooking spray
  • 1/4 teaspoon cayenne pepper (or to taste)

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How to Make Barbecued Chicken Pot Pie From Cooking Light

  1. Melt 2 tablespoons of butter in a large nonstick skillet coated with cooking spray over medium-high heat.
  2. Add 1 medium onion (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced) and sauté for 5 minutes, until softened.
  3. Stir in 1 teaspoon ground cumin and 1 teaspoon ground coriander and cook for 2 minutes.
  4. Stir in 2 tablespoons apple cider vinegar, scraping the skillet to loosen any browned bits.
  5. Add 2 cups shredded cooked chicken, 1/2 cup BBQ sauce, 1 tablespoon dark chocolate (unsweetened, finely chopped), 1/4 teaspoon cayenne pepper (or to taste), and 1/4 cup chicken broth. Cook for 15 minutes, or until the sauce has thickened, stirring occasionally.
  6. Preheat your oven to 375°F (190°C). Spoon the chicken mixture into an 11x7 inch baking dish coated with cooking spray.
  7. Unroll one 12-ounce tube of refrigerated cornbread dough, separating into strips.
  8. Arrange the cornbread strips in a lattice pattern over the chicken mixture.
  9. Bake for 25-30 minutes, or until the cornbread is golden brown and the filling is bubbly.
  10. Let stand for 15 minutes before serving to allow the filling to set slightly.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

40g

Fat

15g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Savory Pies Main Dish Poultry One Dish Meal Meat 4 Hours Or Less