Barbecue Chicken & Sweet Potato Pie
Serve this Southern-style casserole with coleslaw, hot biscuits, and honey butter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.
Cooking tools:
- Potato masher
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Colander
- Can opener
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups coarsely chopped Gold’n Plump® Deli Rotisserie Chicken
- 1 cup frozen corn
- 1 cup barbecue sauce
- 1 cup finely chopped onion
- 1/2 cup sour cream
- 1 can (15.8 ounces) black eyed peas, drained, rinsed
- 1 can (17.2 oz.) vacuum packed sweet potatoes, drained
- 1/2 cup half-and-half or milk
- 2 tablespoons butter, melted
- 1 tablespoon firmly packed brown sugar
- 1 teaspoon salt
- 1/4 teaspoon coarse ground pepper
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