Barbecue Chicken Pot Pie

• 1 lb red potatoes, peeled and cut into 1/2-inch
• cubes
• 1/4 tsp salt
• 1 Tbsp olive oil
• 11/2 lb boneless chicken breasts, cut into 1/2-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

1. Preheat oven to 450u0b0F. Bring potatoes, salt,
2. and water to cover to a boil in a medium
3. saucepan.
4. Reduce heat and simmer 10 minutes or until potatoes are tender; drain.
5. Heat oil in a large skillet over medium heat; add
6. chicken, mushrooms, onion, and celery. Cook,
7. stirring occasionally, until chicken is done and
8. vegetables are tender.
9. Stir in barbecue sauce and potatoes; spoon into a sprayed 7- x 11-inch baking dish.
10. 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.
11. Bake 20 minutes or until crust is golden brown.

red potatoes, cubes, ubc, olive oil, chicken breasts, mushrooms, onion, celery, barbecue sauce, crust

Taken from www.epicurious.com/recipes/member/views/barbecue-chicken-pot-pie-52980431 (may not work)