How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Barbecued Chicken Pot Pie (From Cooking Light)?

You need 14 ingredients. The key ingredients include: 1 teaspoon butter, 2 cups chopped onions, 1/2 cup chopped green bell pepper, 1 cup diced seeded poblano chiles or (4 1/2 ounce) can chopped green chilies, drained, and more.

Is Barbecued Chicken Pot Pie (From Cooking Light) suitable as baking & desserts?

Yes, Barbecued Chicken Pot Pie (From Cooking Light) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Barbecued Chicken Pot Pie (From Cooking Light)?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Barbecued Chicken Pot Pie (From Cooking Light)

Name: Barbecued Chicken Pot Pie (From Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter; 2 cups chopped onions; 1/2 cup chopped green bell pepper; 1 cup diced seeded poblano chiles or (4 1/2 ounce) can chopped green chilies, drained; 1 small garlic clove, minced; 1 1/2 teaspoons cumin seeds; 1 teaspoon ground coriander; 1/4 cup cider vinegar; 4 cups shredded cooked chicken breasts (about 1 1/2 pounds); 2 tablespoons brown sugar; 1 ounce unsweetened chocolate, grated; 1 (12 ounce) bottle chili sauce; 1 (10 1/2 ounce) can low sodium chicken broth; 1 (11 1/2 ounce) can refrigerated cornbread twists dough

Bake this irresistible Barbecued Chicken Pot Pie (From Cooking Light) at home. Made with butter, onions, green bell pepper and chiles. Easy step-by-step…

This Barbecued Chicken Pot Pie (From Cooking Light) relies on simple, everyday ingredients such as butter, chopped onions, chopped green bell pepper and small garlic clove, minced. It comes together quickly and makes 4 servings, at about 624 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Barbecued Chicken Pot Pie (From Cooking Light) delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Barbecued Chicken Pot Pie (From Cooking Light)

Tips for the best results

Variations & substitutions

My Personal Notes

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