Rotisserie BBQ Chicken Skillet Pot Pie
What’s the key to a chicken dinner that’s a winner? Goldies, of course! This recipe is sure to make everyone happy, including yourself, since you can dice Goldies without tears
Ingredients
You Need
- 2 cups diced Goldies™ onions
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1/4 cup apple cider vinegar
- 2 to 3 Tbsp garlic paste
- 2 tsp cumin
- 1-1/4 cup chicken broth
- 3 tsp brown sugar
- 2 tsp salt (adjust as needed if using salted broth)
- 1 bottle (12 oz) chili sauce
- Rotisserie chicken, meat torn into bite-size pieces (about 5 to 6 cups)
- 1 dairy case piecrust
- Pan spray
- Paprika
- Chopped chives, cilantro and sliced jalapeño, for garnish
Directions
1. Preheat oven to 375°F.
In large 12-inch oven-safe skillet,* heat oil over medium-high heat. Sauté onion and peppers until tender, about 5 minutes. Add vinegar and deglaze pan, scraping up any browned bits in skillet. *We prefer cast-iron skillet.
2. Stir in remaining ingredients except crust; stir well. Bring to boil, then simmer about 10 minutes until reduced and thickened, stirring occasionally. Remove from heat.
3. While simmering, tear piecrust into pieces or cut fun shapes with a cookie cutter and scatter on top of chicken mixture. Spray crust pieces with pan spray.
4. Bake about 25 minutes until crust is golden brown. Dust with paprika and garnish with chopped olives, cilantro and sliced jalapeño.
- All the fresh, crisp taste
- All the mildly sweet flavor
- All kinds of ways to enjoy — raw or cooked
- All the nutrition — packed with antioxidants and vitamins
- Non-GMO
- No tears when cutting and chopping
- No onion breath
- No bite or burn like other onions
- No smelly fingers
I would totally buy these. Not dreading the strong tears would even be worth paying a little more.
Sarah B.
Calabasas, CA
Customer names have been modified to protect privacy.