Jalapeño-Cornbread Chicken Pot Pie
Usually when you BBQ a chicken there are left-overs… great for sandwiches, soup or snacking but I decided to try something different and turn the left-overs into a BBQ chicken pot pie with a cornbread topping instead of a pie crust.
Four cups BBQ chicken, skin removed and shredded
2 tablespoons unsalted butter
1/2 to 3/4 cup BBQ sauce (I like Memphis-style for this)
1/2 cup finely chopped bell pepper
1/2 cup finely chopped carrot
1/2 cup minced yellow onion
1/2 cup chicken stock
1 teaspoon minced garlic
2 teaspoons minced fresh rosemary
Coarse kosher salt
Freshly ground black pepper
1 pkg. cornbread mix (I use Jiffy)
3 tablespoons minced jalapeño chile
In a large skillet melt the butter over medium heat. When the butter stops foaming add the carrot and sauté for three to four minutes. Add the onion, bell pepper, garlic and rosemary; cook until the onion is wilted, about four minutes.
Add the shredded chicken, chicken stock and BBQ sauce; stir to combine. Season to taste with salt and pepper.
Preheat the oven to 400 degrees F.
Prepare the cornbread according to package directions (or make your own if you prefer). Stir in the jalapeños.
Pour the chicken mixture into individual ramekins or a large casserole dish and spoon the cornbread mixture atop. Bake for 15 to 18 minutes or until the cornbread is nicely browned.
Allow the casserole to sit for five minutes before serving. Serve with a side salad.
