Friday, April 12, 2013

BBQ Chicken and Apple Pot Pie with Cornbread Crust

I wanted something with chicken and apples....and bacon....and bbq sauce...lets throw them all in a pan and see what happens LOL....

1 lb chicken breast, cooked and shredded
8 slices bacon, cooked crisp and crumbled

1/2 cup chopped onion
2 carrots, peeled and diced
1 small zucchini, diced
1 TB olive oil

2 large apples, cored and diced
1 cup water
2 TB lemon juice

1 1/2 cups bbq sauce, homemade is fantastic!!
1 TB cider vinegar
1 TB brown sugar

Cornbread Crust:
1 1/2 cups cornmeal
1/2 cup flour(GF flour mix is great! add 1 tsp xanthan gum)
2 tsp baking soda
1/2 tsp salt
1 TB sugar(optional)
1 TB white vinegar
1 1/2 cups milk
1 egg
6 TB butter, melted
3/4 cup frozen corn, defrosted (optional, I usually add this, but I was out!)

In a large bowl place shredded chicken and crumbled bacon. Set aside

In a pan over medium heat heat olive oil and add onion, carrots and zucchini. Stir and cook until the onion is translucent and the veggies are tender crisp.

Add to the chicken and bacon.

Mix the water and lemon juice in a large dish, dip chopped apples in and allow to sit for a minute.

Drain well and add to the chicken, bacon and veggie mix.

Mix BBQ sauce with vinegar and sugar. Pour over chicken mix and toss gently.

Pour into a lightly greased 9 x 13 casserole dish.

Preheat oven to 350

Cornbread crust.
Mix white vinegar and milk, allow to sit for 5 minutes. Add in egg and beat gently.

Mix together cornmeal, flour, baking soda, salt and sugar.

Add in milk mixture, stir to combine, then gently drizzle in melted butter(and corn if using). Don't over mix.

Gently scoop cornbread batter over the chicken mixture. Spread gently to the edges.

Bake in preheated over 35-45 minutes until the bread is golden brown.

Allow to set for a few minutes before slicing.

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