| Make Ahead

barbecue chicken pot pie

prep: 45 minutes | bake: 20 minutes at 450°F | stand: 5 minutes | MAKES: 6 servings (1 cup each)

• 2 Tbsp. olive oil
• 2 cups chopped, peeled sweet potatoes or Yukon gold potatoes
• 1 8-oz. pkg. sliced button mushrooms (3 cups)
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped, peeled carrots or parsnips
• 1¼ lb. skinless, boneless chicken thighs, cut into ¾-inch pieces
• 1 cup bottled barbecue sauce
• ½ of a 14.1-oz. pkg. rolled refrigerated unbaked piecrust (1 crust)
• 1 egg, lightly beaten (optional)

1. Preheat oven to 450°F. In an oven-safe 3½- or 4-qt. pot heat 1 Tbsp. of the oil over medium-high heat. Add the next five ingredients (through carrots); cook 10 to 12 minutes or until tender, stirring occasionally. Remove vegetables from pot.

2. In the same pot cook and stir chicken in the remaining 1 Tbsp. oil over medium-high heat 5 to 7 minutes or until no longer pink. Return vegetables to pot. Stir in barbecue sauce. Heat until bubbly.

3. Meanwhile, unroll piecrust. Cut slits for steam to escape. Gently place piecrust on chicken mixture in pot, tucking edge into side of pot. If desired, brush crust with lightly beaten egg.

4. Bake, uncovered, 20 minutes or until the filling is bubbly and crust is golden brown. Let stand 5 minutes before serving.

TO MAKE AHEAD: Prepare as directed through Step 2. Place filling in an airtight container; cool slightly. Cover and refrigerate up to 3 days. To serve, return filling to pot. Cook, covered, over medium heat until heated through, stirring occasionally. Continue as directed in Step 3.

PER SERVING: 416 cal., 17 g fat (5 g sat. fat), 92 mg chol., 732 mg sodium, 46 g carb., 3 g fiber, 18 g sugars, 22 g pro.