Can you give me a recipe for a chicken pie with BBQ'd chicken in it?

Chicken + Gravy + Mushrooms + Herbs





=gorgeous chicken pieCan you give me a recipe for a chicken pie with BBQ'd chicken in it?
Barbecued-Chicken Pot Pie


Ingredients:


1 teaspoon margarine or butter


Cooking spray


2 cups chopped onion


1/2 cup chopped green bell pepper


1 (4.5-ounce) can chopped green chiles, drained


1 small garlic clove, minced


11/2 teaspoons cumin seeds


1/4 cup cider vinegar


4 cups shredded cooked chicken breast (about 1-1/2 pounds)


2 tablespoons brown sugar


1 ounce unsweetened chocolate, grated


1 (12-ounce) bottle chili sauce


1 (101/2-ounce) can low-salt chicken broth


1 (11.5-ounce) can refrigerated corn bread twists





Directions:


Preheat oven to 375 degrees. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.Can you give me a recipe for a chicken pie with BBQ'd chicken in it?
INGREDIENTS:





* 1 recipe Fluffy Buttermilk Biscuits


* 1 1/2 pounds boneless, skinless chicken breasts and/or thighs


* 2 cups homemade chicken broth or low-sodium canned broth


* 1 1/2 tablespoons vegetable oil


* 1 medium-large onion, chopped


* 3 medium carrots, peeled and cut crosswise 1/4-inch thick


* 2 small celery ribs, cut crosswise 1/4-inch thick


* Salt


* Ground black pepper


* 4 tablespoons butter


* 1/2 cup all-purpose flour


* 1 1/2 cups milk


* 1/2 teaspoon dried thyme leaves


* 3 tablespoons dry sherry


* 3/4 cup frozen green peas, thawed


* 3 tablespoons minced fresh parsley leaves





DIRECTIONS:





1. Make pie dough or biscuits and refrigerate until ready to use. If using commercial puff pastry or phyllo dough, follow package instructions for thawing.


2. Adjust oven rack to low-center position; heat oven to 400 degrees F. Put chicken and broth in a Dutch oven over medium heat. Cover and bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to a large bowl; transfer broth to another bowl.


3. Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.


4. Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minute. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.


5. Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9-inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies. Serve immediately.











Note:





Topping Options:





In addition to the biscuit and flaky pie dough toppings, puff pastry, either commercial or homemade, can blanket the chicken filling. Or you can top the pie with four or five phyllo sheets that have been thawed according to package directions, trimmed to pan size and brushed with butter. If you want, you can top the pot pie with leftover mashed potatoes.





sorry no BBQ Chicken pot pies were found, but instead of regular chicken, you can substitute BBQ chicken
BBQ Chicken Potpie With Cornbread Crust





Ingredients


1 T olive oil


1 T unsalted butter


2 C chopped onion


2 (4.5oz) cans of chopped green chilies


1 t minced garlic


2 t cumin seeds


1 t ground coriander


1/4 c vinegar (preferably cider vinegar)


5 previously cooked chicken legs, shredded


2 T brown sugar


1 oz unsweetened chocolate, finely chopped


1 (12oz) bottle chili sauce


1C chicken broth


2 boxes cornbread mix (I use Jiffy)


2 large eggs





























2/3 C milk (water or chicken broth also work well)


Salt %26amp; pepper to taste





Directions


Preheat oven to 375.





In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.





Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to


loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.





Stir to combine %26amp; check for seasoning. Bring to simmer and stir, cooking gently till thickened.


Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even


chicken broth) in a medium bowl.





Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake


'til cornbread is lightly golden brown on top (about 23 min).