Chicken Pot Pie Soup
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1 box corn muffin mix
1/2 c. sour cream
2 tbsp. butter, melted
1 large egg
1/2 c. corn kernels (frozen, canned, or fresh)
1 red onion, chopped
Head Country Championship Seasoning (We used Sweet & Spicy)
2 c. chicken, shredded
1 1/3 c. Head Country Bar-B-Q Sauce (We used The Original), divided
Juice of 1 lime
1 c. shredded Cheddar
1 c. shredded gouda
1/4 c. chopped green onions
400°F
About 1 hour
Preheat oven to 400°F.
Prepare cornbread base: In a medium bowl, mix together corn muffin mix, sour cream, butter, egg, and corn. Pour into a large cast iron skillet and bake until golden brown on top, 20 minutes. Let cool slightly in pan.
Meanwhile, make the barbecue filling: Cook onions over medium heat until soft, then season with Head Country Championship Seasoning. Add the chicken and stir in 1 C. Head Country Bar-B-Q-Sauce and lime juice, then season with more Head Country and cook until warmed through.
Poke entire surface of cooled cornbread with a fork, then pour remaining 1/3 cup Head Country Bar-B-Q Sauce over the cornbread. Add the meat mixture and top with both cheeses. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.
Top with green onions and serve. Enjoy!
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