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Cowboy Pot Pie

Cowboy Pot Pie is tender chicken, covered in BBQ sauce and surrounded by rich and herbaceous baked beans then topped with golden cornbread.
5 from 1 vote
Prep Time 20 mins
Total Time 1 hr 20 mins
Course Casserole, Main Course, Main Meal
Cuisine American
Servings 6 people


  • 9 x 11 glass baking dish


  • 1 28 ounce can of baked beans
  • 1 15 ounce can of baked beans
  • 2 4 ounce cans Hatch's green chiles
  • 2 bunches green onions
  • 2 box Jiffy Corn Bread Mix (make as directed on package with total of 2 large eggs and 1/2 cup of milk)
  • 6-8 pieces skinless chicken (breasts, thighs, whole) **make sure to remove skin before adding it to the casserole
  • 1/2-1 cup BBQ Sauce


  • Preheat oven to 350 degrees. Grease a 9 x 13 inch glass baking dish
  • Remove skin from chicken pieces. (Can use a paper towel to help you grip the slippery skin). then place in the bottom of the baking dish. Spoon BBQ sauce over the tops of the chicken.
  • Place green onions and green chiles into food processor and puree.
  • Pour beans into a bowl and add half of the green chiles and green onion mixture to the beans. Stir to combine and the spoon the beans around the chicken in the baking dish.
  • Prepare the cornbread as directed on the package and then add the remaining green chiles and green onion puree to the wet cornbread. Stir gently to combine and spoon the cornbread over the beans primarily, but it can be over the chicken as well.
  • Loosely cover with foil to keep cornbread from becoming too brown and place into preheated oven for 30 minutes. At the 30 minute mark, remove foil and place back into oven for another 20-30 minutes or until chicken is fully cooked. Enjoy!!
Keyword Casseroles, Cowboy Pot Pie