Christy Jordan’s Cornbread-Topped Barbecue Chicken Pot Pie

“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
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Ingredients
  1. 1 (6-ounce) package buttermilk cornbread and muffin mix (I used Martha White)
  2. 2⁄3 cup whole milk
  3. 2 1⁄2 cups chopped cooked chicken
  4. 2 (15-ounce) cans pinto beans, drained and rinsed
  5. 1 (14.5-ounce) can fire-roasted tomatoes, undrained
  6. 1 cup chicken broth
  7. 3⁄4 cup barbecue sauce, such as Stubb’s Original
  8. 1⁄2 teaspoon salt
Instructions
  1. Preheat oven to 375°. In a small bowl, combine cornbread mix and milk; stir just until moistened.
  2. 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).
  3. Bake until top is golden brown and mixture is bubbly, approximately 20 minutes. Let stand 10 minutes before serving.
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