Recipe Blog - Feature - Chicken Pot Pie

Easy Barbecued Chicken Pot Pie Recipe

By: Andrea Alden

Sometimes you want a meal that will be both fast and comforting, easy and soothing. This easy barbecued chicken pot pie recipe meets all of those criteria and more. This freezer-friendly meal will be a family favorite. With simple ingredients that you likely have on hand, it’s easy to get this meal on the table and in front of hungry mouths. This pie can be made using leftovers, fresh, canned and/or frozen ingredients. The question is, how many will you make at once?

prep time
25 min
cook time
45 min
Yield
4 to 8
Difficulty
Easy

Easy Barbecued Chicken Pot Pie Recipe

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Ingredients

Method

Photos

Ingredients

2
4
3 cups

chicken breasts diced or
chicken thighs diced or
leftover chicken, shredded

2 tbsp.

butter +

1 medium

onion, diced

1 rib

celery, cut

2

carrots cut into rounds

2 cloves

garlic, minced

2 tbsp.

flour

2 cups

chicken broth

¼ cup

milk or cream

½ cup

peas, fresh or frozen

Salt and pepper to taste

2

frozen pie crusts, follow thawing instructions

1

egg, beaten

Salt to taste

Method
  1. **IF You don’t have pre-cooked chicken** 
  2. Melt 2 tbsp. of butter in a skillet over medium heat – preferably not the one you are using to bake the pot pie in. Cook the chicken breast or thigh chunks in the butter until they develop some color. Remove and set aside.
  3. Melt 2 tbsp. butter in the same skillet and cook the onion, celery and carrots until they begin to soften, add the garlic and cook another minute or so. Sprinkle with flour. Cook for another minute.
  4. Slowly, adding a few tablespoons at a time, incorporate the chicken broth. Add the chicken (that you either cooked earlier or the shredded leftovers) to the simmering broth. Stir in the milk or cream, then the peas. Season to taste. 
  5. Preheat the barbecue to 350°F preparing to use indirect heat. If you have a 4-burner model, turn on the two outside burners leaving the two in the middle off. For 3-burners or less light one burner leaving others off. 
  6. Pour the chicken and vegetables mixture into one of the pie crusts. Top with the second pie crust and pinch them both together gently. Brush the top crust with the beaten egg and sprinkle with salt. Cut a few vents in the top 
  7. Bake the pot pie using indirect heat for 35 to 45 minutes until the crust is golden brown. Rest for a few minutes before slicing and serving. 

 
PRO TIPS: 

  • If you are planning on making this as a freezer meal, use dark meat chicken instead of white where possible as it will freeze better and taste better when eaten.
  • You can use your favorite fresh, frozen and even canned ingredients for this recipe, whatever you have on hand is all that you need. 
  • I like to cheat and use frozen pastry crusts for mine, feel free to make your own or buy premade. 
  • Once made and ready for the freezer, wrap the top well with plastic and then foil. Once frozen solid, you should be able to slip it carefully from the cast iron pan for a full wrap. It will last in the freezer for about 3 months.
  • The day you want to cook it, remove the pot pie from the freezer, remove the wrap over the bottom and place it back into a greased cast iron pan. Allow it to thaw and then bake following the directions above.  

Crisp and buttery pie crust with a creamy and savory filling, this easy barbecued chicken pot pie recipe is the perfect family dinner. The simple ingredients can be leftovers or fresh or even frozen, whatever is within reach which makes pulling it together very simple. What is your favorite “pantry” meal made from things that you always have on hand? Share your best pantry BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!

Recipe Blog - Chicken Pot Pie - Ingredients

You can use any ingredients you want from fresh to frozen to leftovers

Recipe Blog - Chicken Pot Pie - Chicken

It was so cold, the ingredients were freezing to the tongs and my cameras shut down, so we moved filling production indoors

Recipe Blog - Chicken Pot Pie - veggies

Once the (fresh) chicken is cooked remove it and add more butter and cook the vegetables until slightly tender.

Recipe Blog - Chicken Pot Pie - sauce

Cook off the flour, then add the chicken broth and allow it to thicken

Recipe Blog - Chicken Pot Pie - Fill

Fill the pie crusts, add the second crust over top, and brush with egg wash

Recipe Blog - Chicken Pot Pie - Grill1

Cook the pies at about 350 to 375°F, using indirect heat, for 30 to 45 minutes.

Recipe Blog - Chicken Pot Pie - Serve1

Serve hot

Recipe Blog - Chicken Pot Pie - Serve2

Cut some big slices and serve hot!

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Chicken Pot Pie - Ingredients

You can use any ingredients you want from fresh to frozen to leftovers

Recipe Blog - Chicken Pot Pie - Chicken

It was so cold, the ingredients were freezing to the tongs and my cameras shut down, so we moved filling production indoors

Recipe Blog - Chicken Pot Pie - veggies

Once the (fresh) chicken is cooked remove it and add more butter and cook the vegetables until slightly tender.

Recipe Blog - Chicken Pot Pie - sauce

Cook off the flour, then add the chicken broth and allow it to thicken

Recipe Blog - Chicken Pot Pie - Fill

Fill the pie crusts, add the second crust over top, and brush with egg wash

Recipe Blog - Chicken Pot Pie - Grill1

Cook the pies at about 350 to 375°F, using indirect heat, for 30 to 45 minutes.

Recipe Blog - Chicken Pot Pie - Serve1

Serve hot

Recipe Blog - Chicken Pot Pie - Serve2

Cut some big slices and serve hot!