BBQ Chicken Pie
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Yesterday as I was chatting with my sister, she asked for me to compile a list of a few easy family weeknight meals. She’s a busy mom of three and has gotten stuck in the dinner time rut that many of us find ourselves in at some time or another. I know I do all the time.
I thought of a couple of meals we make each week that have sort of become our family comfort food meals. They’re nothing fancy, but there’s something about the regularity of them that helps us wind down and chill after a hectic day. Plus you get so used to making such meals, that prep becomes second nature so you can focus on visiting with your family (or tossing another load into the washer).
The recipe I’m sharing with you today is one of those dishes. BBQ Chicken Pie is a recipe I’ve put together for Bush’s Beans, along with some input from friend and chef, Jeffrey Saad, a master of the spice rack. While chatting with Jeffrey I wanted to see what he thought about creating meals for picky eaters that that wouldn’t be boring and something that the whole family could enjoy. We have a picky eater, and it doesn’t make for fun meal planning at all. Jeffrey agreed that BBQ flavor profile is a good place to start with picky eaters. He shared ideas how to take a plain BBQ sauce to the next level without losing picky eaters along the way. Jeffrey is always full of great ideas. Here, see what I mean:
“I love using ancho and guajillo dry red chiles (they come as pastes and powders as well) as a base and then you can add tomato puree or ketchup. How about broiling some sliced pineapple (use canned and dry it off, drizzle with oil and broil) pureed to give it a unique, kid-friendly sweetness? And a touch of Worcestershire sauce and a small touch of soy for that “secret umami” flavor that makes everything taste better.” – Jeffrey Saad
Broiled pineapple? YUM! Although I didn’t add it here, I may be trying that next time around. They’d be lovely placed on top of the cornbread topping before baking. I did add some ancho powdered chili, and what has become one of our family staples, sriracha. That bit of spice certainly kicked this up a notch, with the combination of quality Bush’s Beans that add great texture and flavor to any dish.
No fancy techniques or expensive ingredients here. Simple and inexpensive, this pie passed the test here in our home, and it’s a great usage for leftovers too. Instead of chicken, substitute shredded pork or beef. Plus you can easily make this ahead and reheat. And with only one pan to clean, what’s not to like?
Yes, this BBQ Chicken Pie is a keeper. It’s a super simple, one dish meal that will soon become a family favorite around here. I’ll be passing this one on to my sister for her crew too. I think she’ll be happy.
Enjoy! And if you have any one dish family favorites to share, please do!
BBQ Chicken Pie Recipe
- 3/4 cup tomato sauce
- 1/4 cup honey
- 1/4 cup cider vingar
- 3 tablespoons worcestershire
- 1 tablespoons sriracha (adjust to preference)
- 1/2 teaspoon ancho chili powder, or other favorite chili powder
- 1/4 teaspoon ground black pepper
- salt to taste
- 1 15 ounce can Bush's Beans Black Beans, not drained
- 1 15 ounce can Bush's Beans Red Kidney Beans (light or dark), not drained
- 4 cups (about 1 1/2 pound) shredded roasted chicken (pork or beef may be substituted; one rotisserie chicken should provide the proper amount of meat)
- 2 cups favorite prepared cornbread batter
- Preheat oven to 450-degrees F.
- Combine tomato sauce, honey, cider vinegar, soy sauce, sriracha, chili powder, and ground black pepper in a braising pan or large oven-proof skillet.
- Add beans and simmer over medium-high heat for about 15 minutes.
- Salt to taste.
- Stir in chicken (pork or beef).
- Evenly pour cornbread batter over top and bake at 450-degrees F for 15 minutes until done and slightly browned.