Barbecue Chicken Pie
Steamed Green Beans
Ingredients
- 2 Tbsp butter
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces (or use canned chunk chicken)
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ½ cup chicken broth
- 1 cup barbecue sauce
- ½ (14.1-oz) pkg refrigerated pie crusts
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F. Melt butter in a 9-inch ovenproof skillet. Season chicken lightly with salt and pepper. Add to skillet, and cook, stirring, until done. Stir in beans, corn, tomatoes, broth, and barbecue sauce; remove from heat.
- Unroll 1 pie crust over mixture in skillet; brush with beaten egg, and cut 3 (2-inch) slits in pastry to allow steam to escape. Transfer skillet to oven.
- Bake 25 minutes or until pastry is golden brown.
Side Dish Ingredients
- ½ (12-oz) pkg frozen green beans
- 1 Tbsp butter
Side Dish Instructions
- Steam green beans according to package directions; toss with butter, and season with salt and pepper to taste.
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