Fill your belly and your soul with some good Southern cooking (no matter what region you live in). Cheesy cornbread tops a pie filled with onion, spicy jalapeño, and BBQ-spiced chicken, all mixed with BBQ sauce for extra BBQ flavor. This is one of those meals that looks and tastes like it took you hours, deciphered from some old handwritten recipe. And with bellies and souls happily filled with this pie, no one will guess the truth.
Trim and thinly slice green onions on an angle.
Halve and peel onion. Cut halves into ¼" dice.
Slice half the jalapeño into very thin rounds. Seed, remove ribs, and mince remaining jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Pat chicken breasts dry. On a separate cutting board, cut chicken into ½" dice.
Make the Cornbread Batter
Set aside 2 Tbsp. cornbread mix.
Combine remaining cornbread mix with ½ cup water, cheese, and green onions in a large mixing bowl.
Stir, adding water 2 Tbsp. at a time, until fully combined and a thick, spreadable batter forms.
Sear the Chicken
Place a medium oven-safe pan over medium-high heat. For best results, use a pan with less than 10" diameter. You may also use a cast iron skillet.
Add 2 tsp. olive oil and chicken to hot pan.
Stir occasionally until browned, 2-3 minutes.
Finish the Filling
Add onion, minced jalapeño (reserve rounds for garnish), reserved cornbread mix, and BBQ spice rub to pan with chicken.
Stir occasionally until onion is translucent, 2-3 minutes.
Stir in ½ cup water and BBQ sauce.
Stir occasionally until slightly thickened, 1-2 minutes.
Bake the Pie
Top filling with cornbread batter. Use a spatula dipped in water or sprayed with cooking spray to smooth top.
Bake until cornbread is golden brown, 20-25 minutes. Rest at least 5 minutes to cool slightly and set.
Plate dish as pictured on front of card, garnishing cooled pie with sour cream and jalapeño rounds. Bon appétit!