Combining everything good, with not-a-ton of hands-on time? Sign me up! This makes a lot of food for a single person to eat alone, but I have enjoyed the challenge.

Ingredients:

Chicken Layer:

• 3 chicken breasts
• 3/4 cup smoky flavored BBQ sauce
• 1 (8.6 ounce) can BBQ beans (the recipe is adapted from one by Bush’s baked beans, and they do have those smaller sized cans)
• 1 14.5 ounce can fire-roasted corn

Cornbread Layer:

• 4 tablespoons unsalted butter, melted and cooled
• 2 eggs, room temperature
• 1/4 cup honey
• 1 3/4 cup buttermilk, room temperature
• 2 cups coarsely ground yellow cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 cup shredded cheddar cheese, divided

Around 2 hours before you want to eat, preaheat your toaster oven (or real oven) to 400 degrees. Seal the chicken breasts in foil (one large packet is fine), and place on a pan. Cook for 50 minutes.

When the chicken is most of the way cooked, combine the butter, eggs, honey, and buttermilk from the cornbread in a medium bowl and whisk well to break up the eggs.

Add the cornmeal, salt, and baking soda and powder and whisk well to break up any chunks of cornmeal. Stir in 1 cup of the cheese. Set aside.

When the chicken is cooked through, transfer to a medium bowl and shred using 2 forks.

2 of the 3 already shredded.

While you shred the chicken, preheat your oven (if it’s not already warm) to 350 degrees. Stir in the BBQ sauce, beans, and corn.

Spread the chicken mixture evenly in a 9×13″ casserole dish.

Whisk the cornbread mixture up again quickly, then pour evenly on top of the chicken mixture.

Bake 30-40 minutes, until the cornbread is cooked through. Mine looked golden, but was still pretty jiggly at 30, and had set up and was done at 35.

Sprinkle the remaining 1/2 cup cheese over the hot cornbread, then serve.

BBQ Chicken Pot Pie

Adapted from Bush’s Beans and the Gluten Free on a Shoestring Cookbook.

Chicken Layer:

• 3 chicken breasts
• 3/4 cup smoky flavored BBQ sauce
• 1 (8.6 ounce) can BBQ beans (the recipe is adapted from one by Bush’s baked beans, and they do have those smaller sized cans)
• 1 14.5 ounce can fire-roasted corn

Cornbread Layer:

• 4 tablespoons unsalted butter, melted and cooled
• 2 eggs, room temperature
• 1/4 cup honey
• 1 3/4 cup buttermilk, room temperature
• 2 cups coarsely ground yellow cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 cup shredded cheddar cheese, divided

Around 2 hours before you want to eat, preaheat your toaster oven (or real oven) to 400 degrees. Seal the chicken breasts in foil, and place on a pan. Cook for 50 minutes.

When the chicken is most of the way cooked, combine the butter, eggs, honey, and buttermilk from the cornbread in a medium bowl and whisk well to break up the eggs. Add the cornmeal, salt, and baking soda and powder and whisk well to break up any chunks of cornmeal. Stir in 1 cup of the cheese. Set aside.

When the chicken is cooked through, transfer to a medium bowl and shred using 2 forks. While you shred the chicken, preheat your oven to 350 degrees. Stir in the BBQ sauce, beans, and corn.

Spread the chicken mixture evenly in a 9×13″ casserole dish. Whisk the cornbread mixture up again quickly, then pour evenly on top of the chicken mixture. Bake 30-40 minutes, until the cornbread is cooked through.

Sprinkle the remaining 1/2 cup cheese over the hot cornbread, then serve.