This post may contain affiliate links. Please read our disclosure policy.
BBQ Chicken Cornbread Pie is dangerously addicting! You will be making this over and over again.
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. I ate like a big ole 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.
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.
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.
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!
Slow Cooker Mini BBQ Pork Sliders
BBQ Chicken Quesadillas with Mushrooms, Onions, & Peppers
BBQ Chicken Cornbread Pie
Equipment
Ingredients
- 8.5 ounce (241 g) box corn muffin mix, like Jiffy
- 1 egg
- 2 tablespoon (28 g) Unsalted butter, melted
- ¾ cup (178 ml) milk
- ½ cup (82 g) frozen corn kernels, thawed
For the topping
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 1 small red bell pepper, diced
- 2 large boneless skinless chicken breasts, shredded
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon chili powder
- 1 ½ teaspoon ground cumin
- 2 teaspoon hot sauce
- 1 cup (245 g) tomato sauce
- 2 tablespoon Worcestershire sauce
- 1 ½ tablespoon dark brown sugar
- 10 ounces (284 g) shredded cheddar cheese
Instructions
- Preheat oven to 400 °F (204 °C) 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.8.5 ounce (241 g) box corn muffin mix, 1 egg, 2 tablespoon (28 g) Unsalted butter, 3/4 cup (178 ml) milk, 1/2 cup (82 g) frozen corn kernels
- 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.2 tablespoon olive oil, 1 medium onion, 1 small red bell pepper, 2 large boneless skinless chicken breasts, 3 cloves garlic, Salt and pepper, 1 tablespoon chili powder, 1 1/2 teaspoon ground cumin, 2 teaspoon hot sauce
- Cook for about 5 minutes then add in the tomato sauce, Worcestershire sauce, and brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.1 cup (245 g) tomato sauce, 2 tablespoon Worcestershire sauce, 1 1/2 tablespoon dark brown sugar
- Cover the cornbread pie with the chicken mixture and sprinkle 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.10 ounces (284 g) shredded cheddar cheese
- Slice into wedges and serve. You can garnish with scallions or parsley.
Notes
Nutrition
Photography by Jesse Reilly
I made this for dinner tonight and it was super tasty! :) my fiancé loved it! Thank you!!
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!!
This was fabulous! I didn’t have any tomato sauce so I used a xan of petite diced tomatoes ..worked great. Thank you
Could you use already prepared BBQ sauce if you were in a rush? If so, how much would you recommend?
I’d say start with a cup and increase if you need more! :)
Made this last evening for dinner! It was a huge hit with my husband and friends!
Made this over the weekend. Simple and DELICIOUS!!
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!
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!
So glad you enjoyed it and the hard working men got a great meal! :)
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!
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!