Tom's BBQ Chicken Pie

Tom's BBQ Chicken Pie

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bell pepper, diced
• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cloves garlic, minced
• 1 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 2 teaspoons Chipotle Pepper Hot Sauce OR Chipotle Garlic EVOO
• Kosher salt and freshly ground black pepper, to taste
• 1 cup tomato sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dark brown sugar
• 1 1/2 cups shredded cheddar cheese
• Chopped parsley leaves, for garnish
• For The Cornbread:
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoons salt
• 1 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs

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.