Barbecue Chicken Pie
Roasted Vegetables
Ingredients
- 1 Tbsp butter
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 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
- ½ 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 an 8-inch ovenproof skillet. Season chicken lightly with salt and pepper. Add chicken to skillet; 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 lb zucchini, sliced
- ½ lb yellow squash, sliced
- ½ red onion, sliced
- 2 Tbsp olive oil
- ½ Tbsp chopped fresh rosemary
- ½ tsp garlic salt
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 425°F. Toss together zucchini, yellow squash, onion, oil, rosemary, and garlic salt.
- Place vegetables in a single layer on a foil-lined rimmed baking sheet.
- Bake 20 minutes or until vegetables are tender and golden brown. Drizzle with vinegar; toss.
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