Tom's BBQ Chicken Pie | Celia's Gourmet Foods Cookbook

Tom's BBQ Chicken Pie

POULTRY 104 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's BBQ Chicken Pie
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's BBQ Chicken Pie

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
  2. In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs.
  4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top.
  5. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  6. Remove from oven and cool on a wire rack; set aside.
  7. Preheat the broiler.
  8. Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar.
  9. Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
  10. Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
  11. Place into oven and broil just until the cheese has melted, about 3 minutes.
  12. Slice into wedges and serve immediately, garnished with parsley.

Tom's BBQ Chicken Pie



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's BBQ Chicken Pie

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
  2. In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs.
  4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top.
  5. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  6. Remove from oven and cool on a wire rack; set aside.
  7. Preheat the broiler.
  8. Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar.
  9. Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
  10. Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
  11. Place into oven and broil just until the cheese has melted, about 3 minutes.
  12. Slice into wedges and serve immediately, garnished with parsley.

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