BBQ CHICKEN CORNYBREAD PIE
Ingredients¾ cup tomato sauce
¼ cup honey
¼ cup cider vingar
3 tablespoons worcestershire
1 tablespoons sriracha (adjust to preference)
½ teaspoon ancho chili powder, or other favorite chili powder
¼ teaspoon ground black pepper
salt to taste
1 15 ounce can Black Beans, not drained
1 15 ounce can Red Kidney Beans (light or dark), not drained
4 cups (about 1½ 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
InstructionsPreheat oven to 350°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 25 minutes.
Salt to taste.
Stir in chicken (pork or beef).
Evenly pour cornbread batter over top and bake at 350°F for 25 minutes until done and slightly browned.