BBQ Chicken Cornbread Pie

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or deep baking pan.
2. In a bowl, mix the shredded chicken with BBQ sauce and sliced red onion. Season with salt and pepper if needed.
3. Spread the chicken mixture evenly in the prepared dish and sprinkle with shredded cheddar.
4. In another bowl, combine the cornbread mix, egg, milk, and corn kernels (if using). Stir in cheddar cheese if desired.
5. Carefully pour the cornbread batter over the chicken mixture and use a spatula to spread it evenly to the edges.
6. Bake for 25–30 minutes, or until the cornbread topping is golden and a toothpick inserted in the center comes out clean.
7. Let the pie rest for 5–10 minutes before slicing. Serve warm.

Variations :

• Spicy Twist: Stir a pinch of smoked paprika or chili powder into the chicken mixture for a bolder flavor.
• Tex-Mex Style: Add black beans, diced jalapeños, or taco seasoning to the chicken layer.
• Veggie Boost: Mix in sautéed bell peppers or zucchini with the BBQ chicken.
• Cheese Lovers: Use a mix of cheddar and pepper jack for a spicier, meltier topping.
• Mini Version: Bake in individual ramekins or muffin tins for personal portions or lunchboxes.

Tips :

• Use rotisserie chicken to save time and add rich flavor.
• Make sure to squeeze excess moisture from any added vegetables (like corn or onions) to avoid a soggy bottom.
• Letting the pie rest before slicing helps the layers hold together.
• Serve with a side of sour cream, chopped green onions, or a drizzle of extra BBQ sauce for added flair.
• Store leftovers in the fridge for up to 3 days—reheat in the oven or toaster oven to keep the crust crisp.

This BBQ Chicken Cornbread Pie is the kind of meal that brings smiles to the table and warmth to the kitchen—a sweet and savory slice of Southern-style comfort done just right.