BBQ Chicken Pot Pie with All The Fixings from The Barefoot Bistro Today on Carolina A.M.

The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach.

Patti Hilton of The Barefoot Bistro brings in an array of pot pies with all the fixings for National Pot Pie Day.   The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach.  They have daily specials and entertainment.  Click here for their menu.

BBQ Chicken Pot Pie
•1.5 – 2 pounds chicken tenderloins, boneless and skinless
1 tablespoon olive oil
• 3/4 cup smokey flavored BBQ sauce (divided)
1 (22 ounce) cans BUSH’S® Southern Pit Barbecue Grillin’ Beans®
• 1 (14.5 ounce) can Fire-Roasted Corn (or just fresh cut corn, fire-roasted has
more flavor)
1/2 medium green bell pepper, diced
• 1 (14-16 ounce) cornbread mix + ingredients listed on box (milk and egg)
1 1/2 cup shredded cheddar cheese
INSTRUCTIONS
1. Preheat the oven to 375°F. Spray a 9x 13 inch baking dish with cooking spray.
Set aside.
2. Preheat grill pan or skillet over medium-high heat. Brush chicken with oil and
season with salt and pepper. Place chicken in the pan and cook until no longer
pink, about 5-8 minutes. Using about 1/4 cup of barbecue sauce, brush each
side of chicken with sauce while the other side cooks.
3. Transfer cooked chicken to bowl (or baking dish) and shred using forks. Add
beans, corn, bell pepper and remaining bbq sauce and stir to combine.
Transfer to prepared baking dish (if mixed in bowl)
4. In a separate bowl, mix together the baking mix, milk and egg and 1 cup of
cheese. Spoon cornbread mixture evenly over the chicken and beans mixture.
5. Bake for 30-40 minutes., until cornbread is golden brown on top. You’ll know
the dish is ready when the mixture is bubbly and the cornbread is baked
through.
6. Remove from oven and sprinkle top with remaining cheese while hot from the
oven, so cheese melts into the top of the cornbread.
Pear Sauce
9-10 pears
Slice & cook until tender. Drain and place pears in blender or food processor.
Add 1/3 cup Sugar, 1/2 cup brown sugar & 1 tsp cinnamon. Blend and refrigerate.