Recipe courtesy of Anna Shelley

BBQ Chicken Potpie With Cornbread Crust

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  • Yield: Feeds about 6 hearty portions at my house
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1 tablespoon olive oil

1 tablespoon unsalted butter

2 cups chopped onion

Two 4.5-ounce cans of chopped green chilies

1 teaspoon minced garlic

2 teaspoons cumin seeds

1 teaspoon ground coriander

1/4 cup vinegar (preferably cider vinegar)

5 previously cooked chicken legs, shredded

2 tablespoons brown sugar

1-ounce unsweetened chocolate, finely chopped

One 12-ounce bottle chili sauce

1 cup chicken broth

2 boxes cornbread mix (I use Jiffy)

2 large eggs

2/3 cup milk (water or chicken broth also work well)

Salt and pepper to taste


  1. Preheat oven to 375.
  2. In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
  3. Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
  4. Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
  5. Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
  6. Serve hot.