BBQ Chicken Cornbread Pie

  • You're going to want to make room for this BBQ chicken cornbread pie! This is one epic dish!

    BBQ Chicken Cornbread Pie is dangerously addicting! You will be making this over and over again.

    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 business. 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

    Cornbread topped with BBQ chicken. OMG
    Prep Time: 25 mins
    Cook Time: 15 mins
    Total Time: 40 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
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    • 1: 8.5 oz box corn muffin mix, like Jiffy
    • 1 egg
    • 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.


    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


    Julie Wampler of Table for Two
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  • Jessica says:

    Made this tonight, and it was a hit with all!!!

  • Emily (The Culinary Couple) says:

    This looks SO good! I can’t wait to try it.

  • Leah M says:

    I saw a picture of the BBQ Chicken Cornbread Pie and searched backward – eventually finding your blog! I think I’ll end up a regular after seeing some of the great recipes :)

    I had to comment on you issue with shredding chicken. I have found cooking a large batching in a slow cooker to produce the best tasting and most easily-shredded chicken to use for a multitude of recipes.

    Put about 5 pounds of boneless, skinless chicken breast (fat removed) in a slow cooker with approximately 1 cup of water, salt, and pepper before going to bed or leaving for work. Cook on low for 6-7 hours (may depend on strength of slow cooker). When you return the chicken should be so perfectly cooked that a simple break apart with your hand or wooden spoon shreds it. The pieces won’t be perfectly uniform but I like it better that way. I’ve drained any fat and used the remaining drippings to flavor sauces and separated the chicken into portions for different meals. You can use beer in lieu of water and season it with anything you like. The end result is always hassle-free and a great base for tons of recipes. No need to clean a food processor and this method seems to retain more flavor than simple boiling.

    Once I gave this method a shot I’ve never gone back to boiling. Enjoy!

  • Debbie @ says:

    Hi, I wanted to let you know I found this recipe quite intriguing and had to post it on my own food blog. Of course, I first spotted it on Damn Delicious which brought me to you.
    Love your blog – and aparently, my post has been posted here!
    Yep, I’m a novice food blogger, but learning quickly!
    Thanks again for posting this delicious recipe!

  • Sara says:

    I made this today and it was terrific. Loved the idea of using shredded chicken instead of ground. Turned out great and fed some hungry guys working on my deck! Thanks so much!

    • Julie says:

      So glad you enjoyed it and the hard working men got a great meal! :)

  • Aubrey says:

    Just made this last night and my boyfriend ate two huge pieces of it! It was sooooo good and something different to eat! We had it with homemade texas roadhouse rolls and fresh corn on the cob :) Definitely a hit!

  • Nancy says:

    Made this over the weekend. Simple and DELICIOUS!!

  • Meredith says:

    Made this last evening for dinner! It was a huge hit with my husband and friends!

  • Amy says:

    Could you use already prepared BBQ sauce if you were in a rush? If so, how much would you recommend?

    • Julie says:

      I’d say start with a cup and increase if you need more! :)

  • Kellie Cravens says:

    This was fabulous! I didn’t have any tomato sauce so I used a xan of petite diced tomatoes ..worked great. Thank you

  • Leah says:

    My husband gave this BBQ Chicken Cornbread Pie a 9.675 out of 10 when I served it to him tonight. SO FULL OF NOMZ!!

  • Jessica says:

    I made this for dinner tonight and it was super tasty! :) my fiancé loved it! Thank you!!

  • Nikki says:

    does it make a difference between light or dark brown sugar?

  • Laura says:

    This was so delicious! I actually put all the ingredients for the topping in my crockpot in the morning and it was ready to shred and put in the crust when I got home from work. Definitely a boyfriend-pleaser food. Thanks for sharing :)

  • Momma says:

    The next time you make this, triple the amount of chicken that you shred. Use the amount needed for the recipe and put the rest in a freezer bag in the freezer. Next time you get a craving for it, the big part of the work is done, just pull out the freezer bag and microwave to thaw and warm it. Do the same with your ground beef, cook 5 lbs or so at a time and pkg in 1 lb packages. It will be ready when you need it and you only have the mess to clean up once. :)

  • Jessica Marcotte says:

    OMG!! I made this yesterday for dinner and it was awesome!! Super easy to make and it turned out delish! we will be having the left overs tonight for dinner=-) this will definetly be going into the rotation, thank you!

    • Julie says:

      This is one of my favs and I’m so happy it’s now on rotation for you :)

  • Dana says:

    SO GOOD! I made this last week and am already looking to put it back on the menu! I shortcut a bit and used our favorite bottled bbq sauce and substituted canned corn for frozen (it’s what we had on hand) and it was still amazing! YUM! Thank you for the delicious recipe!

    • Julie says:

      So glad you made this, Dana! I need to make it again, one of my favorites!

  • Jessica says:

    I found this on Pinterest and thought I should leave my review. I have made this several times now, and it is really delicious! I put half the Tabasco and felt it was spicy at this level (I’m a wimp with heat), but tolerable. Also I tried making it with half the worstechire and it was just as good with less sodium. My husband even requested this for his birthday. Go ahead and make this, everyone, because its really good, easy, cheap, and filling!

    • Julie says:

      This is one of my favorites and I don’t make it as often as I should! I’m so glad you enjoyed it!

  • Carol says:

    Thank you. I HATE to cook and my husband most of the time doesn’t like what I fix. Since I retired, cooking is again a dreaded chore. So trying any recipe is a challenge. I substituted hamburger for the chicken and tweeked some of the spices. I liked the finished product. He ate it. Making progress. Thanks.

    • Julie says:

      Yay! I’m glad I can get you in the kitchen with my recipes :) keep at it, Carol!! :)

  • Jessica says:

    Have you ever made this ahead of time? I want to bring it to a friend on maternity leave. If so what cooking instructions would you give?

    • Julie says:

      You can definitely make this ahead of time but I wouldn’t cover the cornbread with the chicken mixture until you want to eat it because the cornbread will be so mushy from the liquid. I’d prep and keep them separate and tell her how to heat it with the chicken mixture on top.

  • Abigail says:

    Made this last night and it was FANTASTIC! Thank you! I forgot to get tomato sauce.. but luckily I had a tomato in the fridge to semi-substitute. I also added avocado, a small squeeze of lime, cilantro and a thin layer of sour cream between the chicken and cheese which helped to keep the whole thing from being too dry (From the lack of tomato sauce). Thanks again!!

    • Julie says:

      I’m so glad you enjoyed and added your own personal touches!

  • Cath says:

    Not residing in the US makes it difficult when a stated ingredient is a packet mix. How do I make this if I have access to coarse cornflour but not a box of corn muffin mix?

    • Julie says:

      I’m traveling right now so I’m not sure. I would Google “jiffy corn muffin mix” and see how much is in a box. Sorry I’m not much help – I’m on an international trip so my internet is really spotty!

  • Jennifer Rotterman says:

    I made this tonight and it was a hit. I definitely will make it again.

  • Jenn Goss says:

    I love this, and simplify even further sometimes by just pouring some ready-made BBQ sauce on it. I’ve also made it with fajita-seasoned pork, and tonight I’m putting chili on it…good any way you slice it!

  • Alexis says:

    This was a hit with the hubby! Thanks for a new dinner meal.

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