BBQ Chicken Cornbread Pie

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

    This bbq chicken cornbread pie is basically a complete meal of everything you want! You will be back for slice after slice!

    BBQ Chicken Cornbread Pie

    Let me tell you about this bbq chicken cornbread 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 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$$ slice. Probably not good for my real a$$.

    This bbq chicken cornbread pie is basically a complete meal of everything you want! You will be back for slice after slice!

    So, if none of that is enough to convince you to make this cornbread pie now, here’s a little more to sweeten the pot. It’s an easy dinner recipe that comes together with no fuss, and simple, everyday ingredients, and only takes 15 minutes to cook! Made with a sweet barbecue sauce that covers the chicken, and a crispy cheese topped cornbread, who could resist?

    How To Make a Cornbread Pie

    First, you’ll preheat oven and grease a 9″ pie pan. Then, in a medium-sized bowl, combine the cornbread mix, egg, butter, and milk, and fold in the corn. Pour mixture into prepared pie pan and bake until the top is just about set and golden brown. Remove from oven when it’s done and set aside.

    This bbq chicken cornbread pie is basically a complete meal of everything you want! You will be back for slice after slice!

    Meanwhile, heat a medium skillet and 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, and season with salt, pepper, chili powder, cumin, and hot sauce, and cook for a few more minutes. Next, you’ll add in the tomato sauce, Worcestershire sauce, and brown sugar. Stir to combine, reduce the heat and simmer the mixture until thickened

    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 until the cheese has completely melted over the top.

    This bbq chicken cornbread pie is basically a complete meal of everything you want! You will be back for slice after slice!

    What If I Don’t Like Cornbread?

    I hate to say it, but if you don’t like cornbread, then this recipe probably isn’t for you. I love giving all the best substitutes for any recipe, so as many people can enjoy it as possible, but this recipe just wouldn’t be the same at all without the cornbread. It’s kind of the basis of the pie.

    If you’re still craving bbq though, be sure to head to the bottom of this post for more inspiration, and some other recipes that don’t include cornbread.

    Can I Make This Cornbread Pie Without Chicken?

    Yes! You could also make this with shredded pork as well. I wouldn’t suggest trying to skip the meat altogether though. Just like the cornbread, the meat holds a lot of weight in the making of this recipe, so I highly suggest making sure you incorporate some type of shredded protein source.

    This bbq chicken cornbread pie is basically a complete meal of everything you want! You will be back for slice after slice!

    How Long Does BBQ Chicken Cornbread Pie Keep?

    Normally cornbread dishes can be left on the counter because cornbread is safe to eat at room temperature, but since we are working with perishable ingredients like chicken and cheese, along with the cornbread, this pie will need to be kept in the refrigerator.

    You can store it in an airtight container, or just cover the pie dish with foil, or plastic wrap. Once stored properly, the cornbread pie will keep in the refrigerator for up to 1 week.

    Can I Freeze Cornbread Pie?

    Yes! Cornbread is 100% freezable, as well as the filling. If you want to make an extra batch to save for a rainy day, just prep the dish as you would for the refrigerator, and place it on a level spot in the freezer for up to 4 months.

    To reheat you can take the cornbread pie out of the freezer, let it thaw for a few hours, then reheat in the oven on 350 for about 30 minutes. This method will give you the best results, but microwaving will work just as well.

    Tips For Making the Best BBQ Chicken Cornbread Pie

    • Use a stand mixer or hand mixer to shred the chicken. A super-quick way to shred chicken is to throw the precooked chicken into a bowl and mix on medium speed until it is all shredded to your liking. It’s way easier and quicker than shredding using a fork.
    • If you’re short on time, feel free to use premade bbq sauce instead of the homemade version.
    • Don’t forget to broil the pie at the end. The broiling step is vital for giving you that amazing crisp melted cheese coating on top that really sets this recipe over the edge. It won’t be the end of the world if you forget, but it just won’t be quite the same.

    You’ll Love These Other BBQ Recipes!

    One-Pot BBQ Chicken and Rice

    BBQ Chicken Grilled Pizza

    Slow Cooker Mini BBQ Pork Sliders

    Pumpkin BBQ Sloppy Joe’s

    BBQ Chicken Quesadillas with Mushrooms, Onions, & Peppers

    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
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 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

    Photography by Jesse Reilly

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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.

  • Christine says:

    This is absolutely scrumptious! I love this recipe! One of my favs! I could eat this every week, it is that yummy Thanks so much!

  • 5 Hassle-Free Ways to Simplify Mealtime