Bbq Chicken Pot Pie

• 18 ounces barbecue sauce, bottled
• 1 lb boneless chicken breast, fillets
• 16 ounces bread dough, I also use pre-made empanada discs
• 1 onion, chopped
• 1 small green pepper, chopped
• 1/4 cup dill pickle
• 1 egg, beaten for egg wash

1. Place chicken in baking dish, fill with enough water to cover chicken.
2. Bake at 425F for 35 minutes.
3. Drain water.
4. Let chicken cool 5 minutes.
5. Using two forks, shred chicken.
6. Add onions, peppers and bbq sauce and return to oven for another 10-15 minutes. Stirring if it starts to char.
7. Remove chicken from oven.
8. Stir in pickles.
9. Roll dough out thin into 8 inch discs.
10. Place the dough discs into one of the sections of the muffin pan. The dough will overlap, you will need it.
11. Fill the dough cup with the chicken gravy mixture.
12. Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
13. Repeat until out of chicken mixture.
14. Lower oven to 350u0b0F
15. Bake for 10-12 minutes.
16. Let sit for 10 minutes.

barbecue sauce, chicken breast, bread, onion, green pepper, dill pickle, egg

Taken from www.food.com/recipe/bbq-chicken-pot-pie-438431 (may not work)