Tag Archives: Dinner Pie

BBQ Chicken Pot Pie

Aren’t pot pies great??  YUM!  Especially when they are topped with corn bread.  I made this for our Tuesday Bible study group and we ate the whole thing!

2 Tbsp Extra-Virgin Olive Oil
1 ½ lbs boneless, skinless chicken breasts, cut into bite sized pieces
1 onion, chopped
1 bell pepper, chopped
2 cups fresh or frozen corn kernels
4 oz mushrooms, sliced
1 ½ cups BBQ sauce
2 boxes Jiffy brand cornbread mix
2 eggs
2/3 cup milk
1 cup cheddar cheese

Preheat oven to 375°F

Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned, about 5-7 minutes.  Add onion, bell pepper, corn and mushrooms, cook for about 5 minutes to soften.

While the veggies are cooking, prepare the cornbread batter by mixing together the cornbread mix, eggs, milk and cheese in a bowl.

Stir the BBQ sauce into the chicken and veggies.  Pour this mixture into a 9×13 inch casserole dish and top with the cornbread batter.

Cover the top completely with the cornbread batter and bake until the top is golden brown and the filling is bubbling, about 25-30 minutes.

Let sit for at least 5 minutes before serving.

Chicken Pot Pie

This chicken pot pie is a great use for shredded chicken from the “Whole Chicken in the Crock Pot“.  Although this turned out really good, I think I will double the amount of filling for next time.

2 Tbsp Extra-Virgin Olive Oil
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
2 cloves garlic, grated
salt & pepper
2 Tbsp butter
2 Tbsp flour
2 cups chicken stock
1 Tbsp dried parsley
2 cups shredded cooked chicken
1 cup frozen peas
1 cup frozen corn
1 box (contains 2 pie crusts) refrigerated pie crust

Preheat oven to 400°F.

In a large skillet, heat the olive oil over medium-high heat.  Add the onion, carrots, celery, garlic and season with salt and pepper.  Cook until the veggies are tender, about 5-7 minutes.

While the veggies are cooking, prepare the gravy.  Melt the butter in a large sauce pan over medium-high heat.  Whisk in the flour and cook for 1 minute.  Whisk in the chicken stock and bring to a bubble.  Stir in the dried parsley and season with salt and pepper.  Reduce heat and simmer until thickened, about 5 minutes.

To the skillet with the veggies, stir in the shredded chicken, peas and carrots.  Remove from heat.

Combine the chicken and veggie mixture with the gravy in a casserole dish.

Top with the pie crusts.  You will need to cut the pie crusts to make them fit.  Bake until the inside is bubbly and the top is golden brown, about 25-30 minutes.

Spicy Winter Squash Galette

A galette is a free-form pie that can be either sweet or savory.  This galette is made with butternut squash, but it can also be made with any kind of winter squash or sweet potato.  I saw this recipe on the Today Show about 3 years ago and have been making it since.  I normally make my own pie crust for this, but I have a bunch of Pillsbury pie crusts in the freezer which I used this time.

2 Tbsp Extra-Virgin Olive Oil
1 small red onion, chopped
2 cloves garlic, grated
salt and pepper
1 Tbsp chili powder
¼ cup tomato paste
½ cup vegetable/chicken stock
1 lb winter squash (butternut, pumpkin, acorn, hubbard, etc.), peeled, seeded and cut into small cubes
1 pie crust (see recipe below)

Preheat oven to 350°F

Heat olive oil in a large saute pan over medium- high heat.  Add onion and cook 2-3 minutes to soften.  Stir in garlic, salt, pepper, chili powder and tomato paste.  Cook for one minute then add in the stock and squash.  Cook for another 2-3 minutes and remove from heat.

Roll the pie crust into a circle 12 inches across.  Place pie crust on a greased baking sheet.  Pour squash mixture in the center of the pie crust, leaving about 3 inches of crust open around the edges.  Fold in the sides over the squash, leaving an open circle in the middle.

Bake until squash is soft and the crust is golden brown, about 35-45 minutes.

Serves 4.

For the pie crust:


1 cup plus 2 tablespoons (about 5 ounces) all-purpose flour, plus more for rolling
½ teaspoon salt
1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary

In the bowl of a food processor, combine flour, salt and sugar.  Pulse twice.  Add in butter and process until crumbly, about 10 seconds.  Pour into a bowl and mix in 3 Tablespoons of ice water with your hands.  Add more water if needed to be able to form dough into a ball.  Wrap ball in plastic wrap and either freeze for 10 minutes of refrigerate for 30 minutes.

Buffalo Chicken Pot Pie

Tonight I found myself on the kitchen floor eating stale Cheerios with my baby girl while my failed dinner laid lifeless in a pot on the stove. This is the second completely (go out for pizza type of) failed dinner in the past 5 years…not too bad.  Good thing I had a back up post for today. This recipe comes from one of my favorites, Rachael Ray. This is one of those easy, go to meals that I make often. It’s all the deliciousness of chicken pot pie and buffalo wings…in one dish! This is truly a favorite meal in our home.

1 ½ lbs boneless skinless chicken breast, cut into bite-sized pieces
1 large onion, chopped
Extra-virgin olive oil (EVOO), divided
2 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce
Salt and freshly ground black pepper
2 boxes cornbread mix (Jiffy brand)
2 eggs
2/3 cup of milk

Preheat oven to 375 degrees. Heat a skillet with a couple tablespoons EVOO and brown up the chicken. While the chicken is browning, start on the gravy. Melt the butter in a large saucepan and whisk in the flour. Cook that about a minute, and then add the chicken stock and hot sauce. Bring to a bubble.
Once the chicken is browned, move it to a plate. Add the carrots, celery, onion and garlic to the skillet with a couple more tablespoons of EVOO. Season with salt and pepper. Cook a few minutes, until the veggies are tender.
While the veggies are cooking, mix up the cornbread topping. Stir together the cornbread mix, eggs and milk. Let this sit for at least 5 minutes. Combine the chicken, veggies and gravy together in a casserole dish and top with the cornbread.
Bake the pie for 20 minutes, or until the cornbread is golden, brown and delicious.