“My husband loves chicken pot pie, and I love barbecue. Put them together, and you’ve got the perfect marriage of flavors.” – Christy Jordan
Cornbread-Topped Barbecue Chicken Pot Pie
2014-10-11 00:09:26
Ingredients
- 1 (6-ounce) package buttermilk cornbread and muffin mix (I used Martha White)
- 2⁄3 cup whole milk
- 2 1⁄2 cups chopped cooked chicken
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (14.5-ounce) can fire-roasted tomatoes, undrained
- 1 cup chicken broth
- 3⁄4 cup barbecue sauce, such as Stubb’s Original
- 1⁄2 teaspoon salt
Instructions
- Preheat oven to 375°. In a small bowl, combine cornbread mix and milk; stir just until moistened.
- In a deep 10-inch ovenproof skillet, bring chicken, beans, tomatoes, broth, barbecue sauce, and salt to a simmer over medium heat. Pour cornbread batter over chicken mixture (do not stir).
- Bake until top is golden brown and mixture is bubbly, approximately 20 minutes. Let stand 10 minutes before serving.
Taste of the South https://tasteofthesouthmagazine.com/