Bbq Chicken Pie Recipe

Make pastry dough

In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 tsp salt, and 1 tsp sugar. Add the cold cubed butter and cold shortening. Using a pastry cutter or two forks, cut the fats into the flour until mixture resembles coarse crumbs with pea-size pieces of butter remaining.

Add water and chill

Sprinkle 6 tablespoons ice water over the mixture a tablespoon at a time, gently tossing after each addition, until the dough just holds together when pressed (you may not need all the water). Gather dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Roll out crust

Lightly flour a work surface with 1 tablespoon flour. Divide dough into two pieces (about 2/3 and 1/3 by weight). Roll the larger piece into a circle about 12 inches in diameter to fit a 9-inch deep-dish pie plate (or a 9-inch cast-iron skillet). Transfer dough to the pan, pressing to fit and leaving an overhang. Keep the smaller piece covered in the fridge for the top crust.

Prepare chicken mixture

In a large bowl combine 3 cups shredded cooked chicken, 3/4 cup barbecue sauce, 1/2 cup finely diced red onion, 1/2 cup diced bell pepper, 1/2 cup corn kernels, and 1/2 cup drained black beans. Stir until evenly coated.

Season filling

Add 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp salt, and 1 tablespoon lime juice to the bowl. Mix thoroughly and taste; adjust salt or barbecue sauce as needed. Fold in 2 tablespoons chopped fresh cilantro if using.

Layer cheese

Sprinkle about 1 cup of the shredded cheddar (reserve remaining cheese for topping) over the bottom of the prepared crust to create a barrier that helps prevent sogginess.

Add filling to crust

Spoon the BBQ chicken filling into the crust, spreading it into an even layer and pressing down gently so the filling is compact but not crushed.

Top with cheese

Evenly sprinkle the remaining 1/2 cup cheddar and 1/2 cup shredded mozzarella over the chicken filling.

Top crust and seal

Roll out the reserved smaller dough piece into a circle large enough to cover the pie. Drape it over the filling. Trim excess, leaving about 1/2-inch overhang. Fold the overhang under itself to form a thick edge and crimp or flute to seal. Cut 3-4 small vents in the top crust to allow steam to escape.

Egg wash

Whisk 1 whole egg with 1 tablespoon milk. Brush the top crust with the egg wash and sprinkle 1 tablespoon sesame seeds or crushed tortilla chips if desired.

Preheat oven

Preheat the oven to 400°F (200°C). Place a rimmed baking sheet on the middle rack to catch any drips.

Bake

Place the assembled pie on the baking sheet and bake in the preheated oven for 20 minutes at 400°F. Reduce oven temperature to 375°F (190°C) and continue baking for 25–30 minutes more, or until the crust is golden brown and the filling is bubbling through the vents. Total bake time about 45–50 minutes.

Rest and serve

Remove from the oven and let the pie rest on a wire rack for 10–15 minutes to set. Slice and serve warm. Offer extra barbecue sauce and chopped cilantro on the side, if desired.

Before assembling, grease the pie plate or skillet with 1 teaspoon butter or nonstick spray to prevent sticking. Dust work surface with remaining tablespoon of flour while rolling dough.