Barbecued-Chicken Potpie

flavorful easy potpie recipe. great for any weeknight family meal!

Marinated chicken with Clubhouse hickory rub. Also added about a half cup Bullseye Old West Hickory sauce to the filling before baking for a nice hit of smoke. Served with the Sweet and Tangy Mustard Coleslaw from this site (http://www.myrecipes.com/recipe/sweet-tangy-mustard-coleslaw-10000001896190/). It was awesome!

I have been making this recipe since it first came out in 1998, alway liked and will continue to make it. Does this new rating system delete all previous reviews, as I know this and several other saved recipes all had my initial reviews?! Anyway, I usually amp up the cumin, coriander and chilis to suit our tastes...if made correctly, the sauce should be reduced WAY down to a thick bbq style so shouldn't be anything to "soak up". Since you can't find cornbread twists anymore, I usually cheat with Jiffy cornbread mix and plunk little dollops of that over the top...serve with a little bit of sour cream and salsa and a green salad for a quick but hearty dinner.

Good recipe. I really like cumin seeds, coriander, and chocolate. Couldn't really taste the chili sauce. Definately need the bread to soak up all the broth. Made as written using poblano pepper.Served with nice cold salad. Not sure I would make this again.