CORNBREAD CHICKEN POT PIE
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
- Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 58.6 g, Cholesterol 107.4 mg, Fat 22.7 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 8.3 g, Sodium 1486.8 mg, Sugar 4.7 g
CORNBREAD CHICKEN POT PIE
Provided by Food Network
Time 3h
Yield 6 servings
Number Of Ingredients 26
Steps:
- Rinse chicken with cold water, and pat dry with paper towels. Place it in a large pot and add the water, onion, celery, bay leaves, thyme, and peppercorns. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/4 hours or until the chicken is cooked through. Transfer the chicken to a large plate and let it cool slightly. Then remove all the meat from the carcass, discarding the skin and bones. Set the meat aside. Strain the stock and reserve 2 cups; place on low heat to keep it hot. Next, prepare the sauce; Melt the butter in a large saucepan. Over medium high heat add the chopped onions and celery and saute until softened. Stir in the stock and the milk. In a separate bowl mix flour with 1/2 cup water and gradually whisk into liquid in saucepan. Cook over medium heat for 4 to 5 minutes, until the sauce is thickened. Stir in the drained vegetables, parsley, salt and pepper and chicken meat. Pour into a 3-quart baking dish and set aside. Preheat the oven to 375 degrees. Stir together the cornmeal, flour, baking powder, sugar, salt, and chili powder in a large bowl. In a medium bowl, whisk the milk, eggs, and oil together. Stir the mixture into the dry ingredients until just combined. Spoon the batter over the chicken mixture. Bake for 50 minutes to 1 hour, or until the cornbread is well risen and a toothpick inserted in the center of it comes out clean. Let stand for 10 minutes before serving.;
BBQ CHICKEN POTPIE WITH CORNBREAD CRUST
Provided by Food Network
Yield Feeds about 6 hearty portions at my house
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
- Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
- Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
- Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
- Serve hot.
CORNBREAD CHICKEN PIE
This is another great country dish, a bubbling chicken pie, that will take you over the edge. Quick and easy to make and very tasty. A dish from the Ottawa Valley.
Provided by Baby Kato
Categories Savory Pies
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven 425°F.
- Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.
- Drain, remove the chicken from pot, deskin, debone and cube.
- Place the cooked chicken in the fridge until needed.
- Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.
- Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.
- Stirring often, cook until the mixture has thickened, add chicken cubes.
- Pour into a round baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
- Blend in the egg, milk and butter.
- Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.
- Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.
CORNBREAD CHICKEN POT PIE
Make and share this Cornbread Chicken Pot Pie recipe from Food.com.
Provided by Haversac
Categories Savory Pies
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix soup, corn and chicken in a bowl.
- Pour chicken and corn mixture into a 9-inch pie plate.
- Mix Muffin mix, milk, and egg well in a bowl.
- Pour cornbread mixture over chicken and corn mixture. (Be careful...this fills the pie plate to the top).
- Bake for 30 min or until golden.
- Sprinkle the top with cheese.
Nutrition Facts : Calories 238.4, Fat 7.3, SaturatedFat 2.1, Cholesterol 55.2, Sodium 411.6, Carbohydrate 28.3, Fiber 2.6, Sugar 6.8, Protein 15.1
CORNBREAD CHICKEN POT PIE
I got this recipe from a Campbell's soup cookbook. It is quick and easy to throw together after a long day at work.
Provided by Rach2
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In 9-inch pie plate mix soup, corn, and chicken.
- In a separate bowl, combine corn muffin mix, milk, and egg.
- Pour over chicken mixture.
- Bake for 30 minutes or until golden.
Nutrition Facts : Calories 532.7, Fat 19.9, SaturatedFat 6, Cholesterol 112.7, Sodium 1311.3, Carbohydrate 60.6, Fiber 5.1, Sugar 14.2, Protein 28.2
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CORNBREAD CHICKEN POT PIE RECIPE - SCOTT HOCKER - FOOD …
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- In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place the filling in a 10-inch pie plate.
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