2 ratings

BBQ Chicken Pot Pie Topped With Cornbread

This cornbread topped BBQ chicken pot pie packs all the flavors of a summer barbecue

Recipe Courtesy of Tidy Mom and Bush’s Beans

“This spectacular cornbread topped BBQ Chicken Pot Pie is comfort food at its finest! A hearty barbecue chicken filling is topped with cheesy cornbread turning this dish into a taste of summer.”



For the BBQ Chicken Pot Pie Topped With Cornbread

  • 2 Pounds chicken tenderloins, boneless and skinless
  • 2 Tablespoons olive oil
  • 3/4 Cups smoky barbecue sauce
  • 1 (8.6-ounce can) baked beans, such as BUSH'S® Southern Pit Barbecue Grillin' Beans
  • 1 (14.5-ounce can) fire roasted corn
  • 1/2 Medimum green bell pepper, diced
  • 1 Box cornbread mix (follow instructions on box)
  • 1 1/2 Cup shredded Cheddar cheese


For the BBQ Chicken Pot Pie Topped With Cornbread

Preheat the oven to 375°F. Spray a 9 by 13 inch baking dish with cooking spray. Set aside.

Preheat grill pan or skillet over medium-high heat.  Brush chicken with oil and season with salt and pepper. Place chicken in the pan and cook until no longer pink, about five to eight minutes. Using about a quarter-cup of barbecue sauce, brush each side of chicken with sauce while the other side cooks.

Transfer cooked chicken to bowl (or baking dish) and shred using forks.  Add beans, corn, bell pepper and remaining barbecue sauce and stir to combine. Transfer to prepared baking dish (if mixed in bowl).

In a separate bowl, mix together the baking mix, milk and egg and 1 cup of cheese. Spoon cornbread mixture evenly over the chicken and beans mixture.

Bake for 30-40 minutes., until cornbread is golden brown on top. You'll know the dish is ready when the mixture is bubbly and the cornbread is baked through.