BBQ Chicken Potpie With Cornbread Crust Recipe

Name: BBQ Chicken Potpie With Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T olive oil; 1 T unsalted butter; 2 C chopped onion; 2 (4.5oz) cans of chopped green chilies; 1 t minced garlic; 2 t cumin seeds; 1 t ground coriander; 1/4 c vinegar (preferably cider vinegar); 5 previously cooked chicken legs, shredded; 2 T brown sugar; 1 oz unsweetened chocolate, finely chopped; 1 (12oz) bottle chili sauce; 1 C chicken broth; 2 boxes cornbread mix (I use Jiffy); 2 large eggs; 2/3 C milk (water or chicken broth also work well); Salt & pepper to taste

Servings: persons

1 T olive oil
1 T unsalted butter
2 C chopped onion
2 (4.5oz) cans of chopped green chilies
1 t minced garlic
2 t cumin seeds
1 t ground coriander
1/4 c vinegar (preferably cider vinegar)
5 previously cooked chicken legs, shredded
2 T brown sugar
1 oz unsweetened chocolate, finely chopped
1 (12oz) bottle chili sauce
1 C chicken broth
2 boxes cornbread mix (I use Jiffy)
2 large eggs
2/3 C milk (water or chicken broth also work well)
Salt & pepper to taste

1
Preheat oven to 375.
2
In a large skillet melt butter w/ olive oil over med.
3
heat.
4
Cook onion 'til soft.
5
Add green chilies, garlic, cumin and coriander.
6
Cook 3 to 4 min.
7
Add vinegar, scraping pan to loosen any caramelization.
8
Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
9
Stir to combine & check for seasoning.
10
Bring to simmer and stir, cooking gently till thickened.
11
Allow to cool.
12
Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
13
Spray a 9x13 pan with cooking spray then add chicken mixture.
14
Top w/ cornbread mix, smooth.
15
Bake 'til cornbread is lightly golden brown on top (about 23 min).
16
Serve hot.
17
Feeds about 6 hearty portions at my house
18
A viewer, who may not be a professional cook, provided this recipe.
19
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1349

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 T olive oil, 1 T unsalted butter, 2 C chopped onion, 2 (4.5oz) cans of chopped green chilies, and more.

Yes, BBQ Chicken Potpie With Cornbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

BBQ Chicken Potpie With Cornbread Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions