Skillet White BBQ Chicken and Butter Bean Pie with Scallion Cornbread Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Season the chicken with 1 teaspoon of the salt, black pepper, smoked paprika, and half of the garlic powder.

3. 3

   Heat a large oven-safe skillet, preferably cast iron, over medium-high heat. Add the vegetable oil and sear the chicken for 5 to 6 minutes, stirring once or twice, until browned but not fully cooked through. Transfer to a plate.

4. 4

   In the same skillet, reduce to medium heat and add the yellow onion, celery, and corn. Cook for 4 to 5 minutes until the onion softens. Stir in the butter beans and cook 1 minute more.

5. 5

   In a bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, prepared horseradish, honey, Worcestershire sauce, lemon juice, the remaining 1/2 teaspoon salt, and the rest of the garlic powder until smooth.

6. 6

   Pour the sauce into the skillet with the vegetables and beans. Return the browned chicken and any collected juices to the skillet. Add half of the scallions and stir. Cook over medium heat for 2 to 3 minutes until the mixture thickens slightly. Remove from the heat.

7. 7

   For the topping, combine the cornmeal, all-purpose flour, baking powder, and baking soda in another bowl. In a separate bowl, beat the egg with the buttermilk and melted butter. Fold the wet ingredients into the dry just until combined. Stir in the shredded white cheddar and the remaining scallions.

8. 8

   Drop spoonfuls of the cornbread batter across the hot filling, leaving a few small gaps for steam to escape.

9. 9

   Bake for 18 to 22 minutes at 220 °C / 425 °F, until the topping is golden and the filling is bubbling around the edges. The chicken should reach at least 74 °C / 165 °F in the center.

10. 10

    Let rest for 5 minutes before serving so the filling can settle slightly.