BBQ-Chicken Potpie Question

[AmyO26]

Hi All,
I've been wanting to make the BBQ-Chicken Potpie for some time now, but I can't seem to find the refrigerated corn twists that are used for the "crust." I am assuming they are one of those Pillsbury refrigerated bread/roll items. All I can find are regular breadsticks (not cornbread) I guess I have two questions...
1. Are the corn twists still available?
2. What can I use instead of the refrigerated corn twists?
Thanks for your help...it sounds like such a good cold-weather meal and I'm hoping to make it this week.
Amy

[gabbyh]

Amy,

Found this on the Pillsbury web-site:

http://www.pillsbury.com/View/breads...ead-twists.asp

But I wonder if they're available in a specific section of the Country only?

~Gail

[kcmo727]

I would think they are still available but you never know. An alternative might be to use the crescent rolls in the can and form them into long ropes. They would probably come out flakier than cornbread twists which might be a good thing!

Good luck!

[AmyO26]

Thanks for your quick replies! Maybe they are only available regionally? I know I've checked the two major grocery stores in town (Giant Eagle and Bi-Lo) without success. I may go with the crescent roll idea! Thanks again

[aggie94]

Yes, in fact I just bought some last week. My friend uses them regularly to make a healthy version of "corn dogs" (oven-baked, with smoked white turkey dogs), but her usual grocery store (Albertson's) doesn't carry them. I shop at Safeway, which does carry them, so I pick them up for her. In fact, I have to get some today.

FWIW, though, I have never used them in the CL bbq chicken pot pie recipe. I always mix up a box of Jiffy corn muffin mix and pour it on top. When the pot pie bakes up, a nice cornbready crust forms over the top. Mmmmmmmm.

[gabbyh]

Eva,

Do you think your friend would mind sharing her "healthy corn dog" recipe?

G.

[aggie94]

Gail, I'd be happy to ask for the specifics. I'm pretty sure, though, that it's just a smoked white turkey dog smeared in some kind of gourmet mustard, rolled up in a strip of the cornbread twist dough, and then baked until the dough is golden brown. But I'll check for you.

Better yet, I'll send her a link to this thread and ask her to pop in herself.

[katygirl]

Great idea on the jiffy mix for the topping. I can't find those twists around here either so I kind of gave up on this recipe. Can't wait to try it now

[sharon]

Gail: The "Corn Dog" recipe is actually from Weight Watchers. WE LOVE THEM and usually make them at least once per week


1 serving cooking spray (5 one-second sprays per serving)
11 1/2 oz Pillsbury Cornbread Twist(s), or other brand
8 tsp mustard, spicy, brown
8 average fat-free beef and pork hot dog(s)
2 large egg white(s), whisked
1/3 cup seasoned bread crumbs


Instructions


Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.


Unroll cornbread twists and separate into 8 equal pieces using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists). Pinch together the existing perforations between twists to make 8 solid pieces. Roll each piece into a 4- X 5-inch rectangle.


Spread 1 teaspoon of mustard on each rectangle. Place hot dogs on rectangles, roll up and pinch the ends in to seal.


Place egg whites and bread crumbs in separate shallow dishes. Roll corn dogs first in egg whites, then in bread crumbs, turning to coat. Transfer corn dogs to prepared baking sheet. Bake until golden brown, about 25 minutes.

[gabbyh]

Sharon,

Thanks so much...is it from the WW web-site, or one of the cookbooks or mags?

G.