Smoky BBQ Pulled Chicken Pot Pie
Shredded chicken in a tangy BBQ-infused gravy topped with a sweet cornbread crust.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 cups Shredded cooked chicken breast
- 1 cup BBQ sauce
- 1/2 cup Chicken broth
- 1 cup Frozen corn kernels
- 1/2 cup Red onion, diced
- 1 teaspoon Smoked paprika
- 8 1/2 ounces Cornbread mix
- 1/3 cup Milk
- 1 large Egg
- 2 tablespoons Melted butter
- 1 tablespoon Honey(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9-inch deep-dish pie plate or baking dish.
- 2
In a large mixing bowl, combine the shredded chicken, BBQ sauce, chicken broth, diced red onion, corn, and smoked paprika.
- 3
Stir the chicken mixture until everything is evenly coated in the BBQ gravy, then pour it into the prepared baking dish.
- 4
In a separate bowl, whisk together the cornbread mix, milk, egg, and melted butter until just combined.
- 5
If you like a sweeter crust, stir the optional tablespoon of honey into the cornbread batter now.
- 6
Spread the cornbread batter evenly over the top of the chicken mixture, smoothing it out to the edges with a spatula.
- 7
Bake for 20 to 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the crust comes out clean.
- 8
Let the pot pie rest for 5 minutes before serving to allow the BBQ gravy to thicken slightly.
Ratings & Reviews
No ratings yet
