BBQ Chicken Pot Pie – submitted by Michael Dial
12 oz cooked chicken or turkey chopped
1 can cream of mushroom soup
1/2 cup BBQ sauce ( I like Baby Rays)
2 cups frozen peas and carrots
2 cups frozen diced potatoes
Salt, pepper, garlic, chili powder to taste
1 box of pie crust for top and bottom crust
This works best made in an 8” square disposable aluminum pan cooked in a 14” Dutch oven
Mix all the ingredients
Place the bottom pie crust in the square pan
Pour in ingredients
Place top crust, either solid with slits for venting or a lattice crust. Put in 14 inch Dutch oven for about 40 minutes or until crust is brown and flakey. If you don’t want BBQ chicken just leave out the bbq sauce. You can also add some cheese before placing the crust on top.
