Texas BBQ Chicken Pot Pie

January 26 2025 -

Original Recipe by Karen at City Girl with a Texas Twist

Bring a taste of Texas to your table with this hearty Pot Pie, topped with crispy, cheesy garlic Texas Toast croutons. It's packed with tender chicken, savory veggies and bold BBQ flavors. This pot pie is a warm, comforting hug with a Lone Star twist that’ll have you savoring every delicious bite!

City Girl with a Texas Twist"s Grilled Cheese Dippers and Texas Ranchero Tomato Soup

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Ingredients

Serves: 4

Texas BBQ Chicken Pot Pie with Garlic Texas Toast Croutons

Ingredients:

Filling:

• 1 1/2 pounds chicken breast or thighs, cooked and shredded

• 1 cup diced carrots

• 2 medium potatoes, peeled and cubed

• 1/2 cup diced onion

• 1 cup BBQ sauce (your favorite brand)

• 1/2 cup chicken broth

• 1 can fire roasted corn

• 1/2 cup frozen peas

• 1 can chili (or fresh diced at your preferred heat level)

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper to taste

  
  

  Crouton Topping:

• 8 slices Texas Toast, garlic flavor, cut into cubes

• 1/2 cup shredded sharp cheddar cheese

• 1 tbsp melted butter

• 1 tbsp fresh parsley, chopped

Additional Ingredients:

• Olive oil for sautéing

• Cooking spray for ramekins

Instructions:

• Preheat your oven to 400°F (200°C).

• Heat 1 tbsp olive oil in a skillet over medium heat.

• Add the diced carrots, cubed potatoes, and onions.

• Sauté until slightly softened, about 5–7 minutes.

• Remove from heat.

Prepare Filling:

• In a large bowl, combine the shredded chicken, sautéed vegetables, BBQ sauce, chicken broth, smoked paprika, garlic powder, onion powder, corn, and peas.

• Mix well.

• Season with salt and pepper to taste.

  
  

  Assemble Individual Pies:

• Lightly spray 6–8 oven-safe ramekins or French Onion Soup bowls with cooking spray.

• Divide the filling mixture evenly among the ramekins, leaving about 1/2 inch from the top.

  
  

  Prepare Crouton Topping:

• In a bowl, toss the Texas Toast cubes with melted butter.

• Mix in shredded cheddar cheese for a cheesy topping.

  
  

  Add Topping:

• Place the prepared croutons on top of the filling in each ramekin, ensuring the filling is fully covered.

• Press down slightly to secure the croutons.

  
  

  Bake:

• Place the ramekins on a baking sheet for easier handling.

• Bake in the preheated oven for 15–20 minutes, or until the croutons are golden brown and crispy.

• Make sure cheese is melted and bubbly.

  
  

  Garnish and Serve:

• Remove the ramekins from the oven and let cool for 5 minutes.

• Sprinkle with chopped parsley before serving.

  
  

  Enjoy your Texas BBQ Chicken Pot Pie with a unique, crunchy topping!

  
  

Notes:

• For a spicier twist, add diced jalapeños to the filling or use a spicy BBQ sauce.

• Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven to maintain the crispy topping.

  
  

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Take it to the next level!

Filling Enhancement suggestions -

Add grilled poblano peppers or caramelized onions for depth.

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This recipe is the original creation of City Girl with a Texas Twist, LLC. For personal use only. Please do not reproduce without permission. Sharing? Link back to this page.