BBQ Chicken Pot Pie

"Sort of a homemade BBQ Chicken Hot Pocket. You can also do this with beef. I cook these in large muffin pans."
 
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photo by David04 photo by David04
photo by David04
photo by David04 photo by David04
Ready In:
1hr 15mins
Ingredients:
7
Serves:
10
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ingredients

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directions

  • Place chicken in baking dish, fill with enough water to cover chicken.
  • Bake at 425F for 35 minutes.
  • Drain water.
  • Let chicken cool 5 minutes.
  • Using two forks, shred chicken.
  • Add onions, peppers and bbq sauce and return to oven for another 10-15 minutes. Stirring if it starts to char.
  • Remove chicken from oven.
  • Stir in pickles.
  • Roll dough out thin into 8 inch discs.
  • Place the dough discs into one of the sections of the muffin pan. The dough will overlap, you will need it.
  • Fill the dough cup with the chicken gravy mixture.
  • Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
  • Repeat until out of chicken mixture.
  • Lower oven to 350°F
  • Bake for 10-12 minutes.
  • Let sit for 10 minutes.

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