Try something spooky with this deliciously festive Jack-O'-Lantern BBQ Chicken Pot Pie. Cutting shapes out of crust to resemble a jack-o'-lantern face gives this BBQ chicken pot pie a little extra Halloween spirit.
20 Min(s) Prep | 50 Min (s) Cook
20Min(s) Prep 50Min (s) Cook 6 servings
boneless skinless chicken breasts, cut into bite-size pieces
ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
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Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 6 to 8 min. or until lightly browned. Add vegetables; cook 3 to 4 min. or until heated through, stirring frequently. Add all remaining ingredients except pie crust; mix lightly.
Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
Unroll pie crust onto cutting board. Use small sharp knife to cut shapes out of crust to resemble a jack-o'-lantern face. Reserve pastry cutouts.
Place crust over pie; seal and flute edge. Place pie plate on baking sheet. If desired, use pastry cutouts to make leaves, then add to top of pie.
Bake 25 to 30 min. or until golden brown.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Omit the oil. Prepare using a rotisserie chicken purchased from your supermarket. Remove chicken from the bones, then chop or shred it. Substitute 3 cups chopped chicken for the cooked cut-up chicken breasts, then, continue as directed.
Omit the oil. Substitute 1 lb. lean ground beef for the chicken.
Serve with a mixed green salad and glass of fat-free milk.