BBQ Chicken Pot Pie
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1 package (400 g) of Lou’s Sweet BBQ Chicken
1 x 9 inch pie shell and lid
1 cup (250 mL) corn kernels
1 cup (250 mL) diced onions – caramelized
2 Tbsp (30 mL) olive oil
1 cup (250 mL) black beans – drained and lightly rinsed
Salt and pepper as required
1 Tbsp (15 mL) chopped parsley
1 egg mixed with 1-2 tsp (5-10 mL) water

Preheat the oven according to the instructions for the pie shell. In a fry pan, sauté the onions in the olive oil over medium high until they begin to caramelize. Add the corn kernels and continue to cook, allowing the corn to brown slightly as well. Remove from the heat and add the drained black beans and the Sweet BBQ Chicken (including sauce). Combine well, add the parsley and adjust seasoning as necessary. Place the mixture into the pie shell and brush the rim with the egg wash. Place the top on the pie and crimp the edges to seal in the dough. Cut a steam vent into the pie top and then brush the lid with the egg wash as well. Bake until the top is golden brown and filling is hot. Allow to cool for 5 minutes before cutting and serve with a crisp side salad.