Let me tell you about this pie. This pie was so epic that I had to move it up on my calendar and post it immediately. Yeah, for a dish to be moved up on my editorial calendar, it’s OUT OF THIS WORLD good.
You know what I need y’all to do this Memorial Day weekend? Make this gosh darn pie. I was so excited to get home Tuesday night to make this pie. I knew it was going to be good, but I didn’t realize how good. Jason ate 3/4 of the pie. Yeah, what a pig! Just kidding. I ate like a large a$$ slice. Probably not good for my real a$$.
So, I have a bone to pick with this whole food blogging bidnezz. I love it. I truly do. But you know who’s not loving it? My waist, my jeans, my clothes. Not to mention my future wedding dress.
Don’t get me wrong, I LOVE food blogging and I LOVE being in the kitchen and creating all this great food, BUT it’s gotten to the point where I want to make something horrible every night just so I’ll have like one or two bites of it. All this amazing food (tooting my own horn much?) is seriously killing my waistline. I need to start giving all my desserts to my coworkers and make them fat. Bwahaha. Or, give them to Jason’s coworkers. We were really good about that for a while and then we started slacking on it, or was it that my desserts were so good that we were selfish and wanted to hoard them to ourselves? How about I go back to pre-school and learn how to share again? Yes, that’d be smart because then I’d SHARE all my desserts.
Anyway, I know I can exercise and I know I can portion control (which, I plan on doing all of the above as soon as we move to our new house)…do you know how HARD it is to portion control and not want to eat an entire pie when it’s as delicious as the one above?
Yes, folks. It is freaaaaking guuud. OH, how could I forget to tell you this. Thanks to a few blogger suggestions, I LOVE TO SHRED CHICKEN now. I threw it in my KitchenAid stand mixer and it did the most perfect chicken shredding job I’ve ever seen. Do it!
Oh, and guess what we’re doing tonight? A walk-through of our new house. And tomorrow? CLOSING on our house. I’m an adult. I’m going to have a mortgage. What the heck. I need more pie..
BBQ Chicken Cornbread Pie
Yield: One 9″ pie pan (about 3-4 servings) | Prep Time: 25 minutes | Cook Time: 15 minutes
1 8.5 oz box corn muffin mix, like Jiffy
2 tbsp. unsalted butter, melted
3/4 cup milk
1/2 cup frozen corn kernels, thawed
For the topping:
2 tbsp. olive oil
2 large boneless, skinless chicken breasts, shredded
3 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, diced
Salt and pepper, to taste
1 tbsp. chili powder
1 1/2 tsp. ground cumin
2 tsp. hot sauce
2 tbsp. Worcestershire sauce
1 cup tomato sauce
1 1/2 tbsp. dark brown sugar
10 oz. shredded cheddar cheese
- Preheat oven to 400 degrees and grease a 9″ pie pan. Set aside.
- In a medium sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven when it’s done and set aside.
- Meanwhile, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until they’re soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5 minutes then add in the tomato sauce, worcestershire sauce, an brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.
- Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.
- Slice into wedges and serve. You can garnish with scallions or parsley.
Julie’s notes: To pre-shred the chicken, I boiled 2 large chicken breasts until they were cooked through then cut them in 4 pieces. I threw them in the stand mixer with the paddle attachment and turned it on medium speed to shred the chicken. Also, I found the homemade bbq sauce to be a tad bit on the sweet side. The original recipe called for 3 tbsp. of dark brown sugar, next time I’d only add half of that, as reflected in my recipe above.
Source: Adapted from Rachael Ray via Laura’s Sweet Spot