BBQ Chicken Pot Pies

This one grabbed my attention as an interesting twist to an old standard classic comfort food:
(makes 6 servings)

8 oz. sweet potatoes or Yukon gold potatoes, peeled and cut into 3/4" cubes
1/4 t. kosher* salt
1/3 cup chopped organic carrots (I started using these cuz they are way sweeter*)
1&1/4 lbs. boneless, skinless chicken thighs, cut into 3/4" pieces
2 T. EVOO
1 medium sweet onion, chopped
1/2 cup chopped celery (1 stalk)
1 oz. (3 cups) sliced fresh button or crimini* mushrooms
2/3 cup Stubbs* bbq sauce
1/2 of a 14.1 oz. package rolled refrigerated unbaked piecrusts (1 crust)
1 egg
1 T. water

Preheat oven to 450. In a med. saucepan, combine potatoes and salt: add enough water to cover. Bring to a boil; reduce heat. Cover and simmer for 10-12 mins. or until fork tender. Add carrots, during the last 4 mins. of cooking time. Drain and cool slightly. Meanwhile, in a very large skillet cook chicken in hot oil over med. heat about 5 mins. or until browned, stirring occasionally. Remove chicken from skillet; set aside. Add onion, celery, and mushrooms to skillet. Cook and stir about 10 mins. or until veggies are tender. Return chicken to skillet. Stir in bbq sauce, potatoes, and carrots; heat through. Divide mixture evenly between 6 10 oz. ramekins or custard cups; set aside. Unroll piecrust; press or roll crust into a 12" circle. Cut crust into 1/2" wide strips. Cut long center strips in half. Arrange half of the strips 1" apart over filling (about 3 strips per ramekin). Give each ramekin a quarter turn; arrange remaining strips perpendicular to the first set of strips (3 more strips per) to make a criss cross effect. In a small bowl, whisk together egg and the water. Brush egg mixture on strips. Bake, uncovered, for 15-20 mins. or until filling is bubbly and crust is golden brown. Let stand for 5 mins. before serving.

"We all have the ability to adapt."

Have FUN today!!!!

Love,

MM