I just received my Rufus Teague Blue Ribbon Recipe Battle prize pack today! My original BBQ Chicken & Apple Pot Pie made the Top 5 recipes submitted and I want to share!
One (1) winner will receive some tasty Rufus Teague products from ME! Just what you'll need to make one of these scruptious pies all for yourself! How do you enter? Head on over to 'LIKE" my GinnyBites FaceBook page and then COMMENT on my GiveAway post! Easy peasy, right?!
Want one (1) more BONUS entry? Head over to good ol' Instagram and follow me @GinnyBitesLife!
I will draw the winner on Wednesday, September 13th! (Continental U.S. mailing address only)
Have a great weekend and if you make my pie...ENJOY!
BBQ Chicken & Apple Pot Pie
Created by: Virginia Louden, for the Rufus Teague 'Blue Ribbon Recipe Battle' - Summer 2017
This dish made the Top 5!
1 pound chicken breasts
2 tablespoon Rufus Teague Meat Rub
1 medium red onion diced
2 tablespoons unsalted butter
1 ½ cups frozen 'riced' sweet potato & cauliflower blend
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
2 large Granny Smith apples (cut into 1/2” cubes, about 3 cups)
1 cup Rufus Teague Apple Mash BBQ Sauce
3 cups flour
1 cup shortening
4 slices bacon (cooked & crumbled)
½ cup shredded sharp cheddar cheese
1 teaspoon salt
2 teaspoon Rufus Teague Meat Rub
1 teaspoon dried parsley flakes
10-12 tablespoons water
Cut chicken breasts into 1/2” cubes, evenly coat with 2 tablespoons Rufus Teague Meat Rub. (Optional: cover & refrigerate for 2 hours) Set aside.
Preheat oven to 350°. Grease a 10” cast iron skillet (or a pie tin) with vegetable oil and set aside.
In a large skillet cook chicken, red onion, riced sweet potatoes & cauliflower, butter, minced garlic, salt and pepper on medium heat until chicken is cooked through and vegetables are tender.
Add diced apples and Rufus Teague sauce to skillet and stir to coat. Remove from heat.
In a large bowl combine all crust ingredients and cut together with a pastry cutter until resembles pea sized crumbles. Add and incorporate 10-12 tablespoons of water one at a time until crust mixture is just moistened. Divide dough in half and roll out on a generously floured surface to @ 1/4” thickness.
Place bottom crust into prepared cast iron skillet and fill with BBQ chicken & apple mixture.
Roll out top crust and cut out desired shapes in center of dough for venting. Place top crust over filling. Tuck crust edges under and pinch/flute edges of crust. Bake at 350° for 40 minutes or until crust is golden. Let rest for 10 minutes before cutting and serving