?? Barbeque Chicken Potpie ??

[SallyJ]

I finally made the BBQ Chicken pot pie after reading so many favorable posts. I was disappointed that it turned out so soupy? I am wondering if I did something wrong. I followed the directions to the letter. I did wonder when I dumped in the entire can of Chix broth if it was ever going to cook down or not. Has anyone else had it turn out so soupy? It tasted fine, just too runny.

[kwormann]

I havent made it in several years, but I honestly dont remember it being soupy.

Sorry

Kim

[lsdesign]

I have made this a total of 3 times, the last time being 3 weeks ago. You must not have allowed the liquid to evaporate enough. It says 15 minutes but it may take longer. It should be fairly dry. Try again. I just love this recipe with mashed potaotes and the CL Roasted Succotash from years back.

[hlao23]

I've never had it turn out soupy. Yes, cooking it longer on the stovetop should help. Also, when I measure out the chicken broth, the amount required is not quite a whole can. I've generally had about 1/3 c. left over.

[Jessica]

I make this often and I always just keep cooking the filling until much of the liquid has evaporated. It takes longer than the recipe says, but it results in a thicker and richer-tasting pie.

[BarbaraL]

I've had no trouble with this recipe being soupy. As Hlao23 mentioned, I believe the volume of broth the recipe calls for is less than a full can.

[SallyJ]

Thanks for all the tips. I will definitely try it again and let it cook longer because it sure tasted good! (I also dumped the entire can of chicken broth in without paying attention to how much I used!)
Sally

[This message has been edited by SallyJ (edited 01-23-2001).]

[MPHenderson]

I was inspired by the rave reviews and was well rewarded. Very tasty and not too difficult/time consuming. I did let the BBQ chicken simmer pretty actively on stove for a bit more than 15 minutes and found the filling to be not at all soupy.

A note: I was surprised at how substantial 1 oz. of grated chocolate looked...but I was brave and tossed it all in! I think it really adds a certain something to the mix! Also, I think I poached the heck out of the chicken. I may try baking it next time.


[This message has been edited by MPHenderson (edited 01-28-2001).]

[Tiger]

Could someone please post this recipe. I just spent a hour seaching for it, but couldn't find it! Althought anytime I do a seach I wind up printed out other recipes that look great!

[Linda in MO]

* Exported from MasterCook *

Barbecued-Chicken Potpie

Recipe By :cooking light
Serving Size : 0 Preparation Time :0:00
Categories : Casserole Main Dish Chicken
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon margarine or butter
Cooking spray
2 cups chopped onion
1/2 cup chopped green bell pepper
1/3 cup diced -- seeded poblano chile or 1 (4.5 oz) can chopped green chiles, drained
1 small garlic clove -- minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar -- maybe less
4 cups shredded cooked chicken breast (about 1 ½
lbs)
2 tablespoons brown sugar
1 oz unsweetened chocolate -- grated
1 bottle chili sauce -- (12 oz)
1 can low-salt chicken broth -- (10 ½ oz)
1 can refrigerated corn bread twists -- (11.5 oz)

1. Preheat oven to 375.

2. Melt margarine in a large nonstick skilled 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.

3. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 for 25 minutes or until golden brown; let stand 15 minutes before serving.

Yield: 8 servings.

Calories: 394 (27% from fat); Fat 12 g (sat 3.7g, mono 2 g, poly 1 g), Protein 33.1 g; Carb 40 g, Fiber 1.7 g, Cholesterol 78 mg; iron 3.5 mg, Sodium 972 mg; Calcium 49 mg. (Weight Watchers 9 pts).

[Tiger]

Thanks Linda
I'm printing this out now. I'll make it next week. Looks great!!

[Lynn B]

I made this tonight... no problems w/ "soupiness". It was GOOD, but not GREAT, in our (humble!) opinions. DH & DD and I all gave it a "6"! Probably not a make again here, though!

[Lynn B]

Well - whatta surprise!!!! Heated the leftovers up today... OHMIWORD! Absolutely delicious! Served it on grilled sourdough bread for sandwiches, and it was YUMMY! In our opinion, definitely better "2nd day"! Upped it on the scale to a strong 8 and this recipe has now been added to the "make again" list!