This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Birds Eye®, and Farm Rich® but all my opinions are my own. #pmedia #FullnRichFlavor http://my-disclosur.es/OBsstV
With our busy schedules, it can sometimes seem like a deliciously flavored dinner is trumped by the quickest and easiest solution. I'm excited to share one of our family's favorite simple homemade meals, made with a couple of great products from Birds Eye and Farm Rich® Smokehouse. Whether you're strapped for time or have all afternoon to put together dinner, you'll love this smoky homemade pot pie!
I found Farm Rich® Smokehouse Dry Rub Smoked Chicken and Birds Eye Barbecue Sweet Corn at Walmart in the freezer section. There are lots of flavors of both products to choose from. I love that these are already flavored for me. That's one less step and a few less ingredients I have to worry about on a busy night.
For a limited time, earn $0.75 on Birds Eye Vegetables and unlock $1.00 off one Farm Rich® Smokehouse product with Ibotta, while supplies last. If you haven’t used Ibotta, first download the app available on iOS and Android. Before you shop, be sure to unlock the rebates for both Birds Eye Vegetables and Farm Rich® Smokehouse. Then, shop! Buy the products that you’ve unlocked at major retailers. Finally, verify your purchase by scanning your barcodes and submitting a photo of your receipt!
I've been making various versions of this chicken pot pie for several years and it's always a hit. This recipe makes two pie pans but the filling freezes well. If two pies are too much for one dinner at your house, make one for now and save one for another busy week night! Just be sure to freeze only the filling portion and then continue on with the crust instructions on the night you plan to bake it.
I started by pouring my corn and peas into a bowl to partially thaw on the counter while I cooked the chicken. This ensures they're nice and hot when the pie is finished baking. If you'd like to prepare this corn as a side dish, you can steam it right in the bag in your microwave.
After the chicken was finished cooking, I mixed it in with the vegetables and some grated pepper jack cheese. Then I mixed in the soup and poured into the prepared pans. I topped it with the crust batter and let it bake.
This delicious Smoky BBQ Chicken Pot Pie is a great meal for any evening, but we especially love it on cool autumn evenings. This is comfort food at its best!
Smoky BBQ Chicken Pot Pie
12 oz. frozen peas
8 oz. shredded pepper jack cheese
26 oz. can condensed cream of chicken soup
2 c. flour
3/4 tsp. salt
2 tsp. baking soda
2 TB melted butter
2 c. milk
Preheat oven to 375º. Pour the frozen corn and peas into a bowl to partially thaw on the counter. Bake the chicken according to package directions. When chicken is done, add to the bowl with the vegetables, and stir in cheese and soup. Pour mixture into two pie pans, 1 13x9 pan, or individual ramekins. In a separate bowl, mix dry crust ingredients. Pour wet ingredients into the bowl you mixed the filling in and whisk until mixed well. Add to dry ingredients, stir well, and pour on top of filling. Bake, uncovered, for about 30 minutes until the batter puffs up and turns golden brown.