Ingredients
1 lb red potatoes, peeled and cut into ½-inch
cubes
¼ tsp salt
1 Tbsp olive oil
1½ lb boneless chicken breasts, cut into ½-inch
pieces
1 (8-oz) pkg fresh mushrooms, sliced
1 cup chopped onion
1 cup chopped celery
1 cup barbecue sauce
1 refrigerated pie crust
Preparation
Preheat oven to 450°F. Bring potatoes, salt, and water to cover to a boil in a medium saucepan.
Reduce heat and simmer 10 minutes or until potatoes are tender; drain.
Heat oil in a large skillet over medium heat; add chicken, mushrooms, onion, and celery. Cook, stirring occasionally, until chicken is done and vegetables are tender.
Stir in barbecue sauce and potatoes; spoon into a sprayed 7- x 11-inch baking dish.
Roll or pat pie crust into an 7- x 11-inch rectangle and place on top of chicken mixture in the baking dish; cut 1-inch slits in crust to vent.
Bake 20 minutes or until crust is golden brown.
