[Gluten Free] BBQ Chicken Pie

on
Mmmm. Who doesn't love some good barbecue chicken?! Add cornbread and a little cheese... yum YUM! If I'm speaking your language, you're going to want to try this recipe!



Ben and I love this "pie" recipe. We make it often and it is deeeeelicious. I adapted our gluten-free version from this recipe over at Table for Two. 

On the easy scale, it's pretty easy... just not super easy. But is totally worth it! I'd say it takes about 20 minutes to prep and 10-15 more minutes to cook. I'm all about being in the kitchen for the least amount of time possible while still having something spectacular to show for it. This meal is just spectacular enough that I'm willing to spend the extra time. 
Not to mention it's healthy and we always have leftovers! Just can't go wrong with that. 


Gluten Free BBQ Chicken Pie

Ingredients
  • 1 box gluten free cornmeal (I used Hodgson Mill brand)
  • Other ingredients called for with gluten free cornmeal:
    • 2 eggs
    • 1 cup milk (Ben is dairy free so we use coconut milk)
    • 1/2 cup vegetable oil
  • 2 tbsp. Olive Oil
  • 2-3 chicken breasts, shredded
  • 1 red onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 cup of your favorite BBQ sauce (We use Trader Joe's brand)
  • 1/2 cup cheddar cheese (in the picture we used mozzarella because that's what we had, but on the real, cheddar is better!)

Instructions
  1. Preheat your oven to 400 degrees.
  2. Place your thawed chicken breasts in a pot of water and bring to a boil. This will cook them up nice and quick (about 10 minutes, depending on size) so we can shred them. 
  3. Prepare your cornbread mixture to box specifications and pour into a greased pie pan. Once the oven is preheated, bake the cornbread for 20 minutes. 
  4. By now, your chicken is cooking and your cornbread is baking. Time to cut some veggies! Add the olive oil to a skillet and cook your cut onions, red peppers and green peppers till soft. 
  5. Once the chicken has finished boiling and is cooked through, drain the water and shred it with 2 forks. Once shredded, add the chicken as well as the BBQ sauce to the veggie skillet and let the flavors simmer together for about 5 minutes. 
  6. Your cornbread should be pre-baked by now so pour your BBQ mixture over top of the cornbread and sprinkle with the cheddar cheese. Put the whole thing back in the oven for another 5-10 minutes (depending on your cornbread box specifications). 
  7. Enjoy!


Comments

Post a Comment