Chicken Pie With Cornmeal Crust Recipes

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KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST



King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust image

Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a Cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a Southwestern makeover.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 22

3 tablespoons butter
2 poblano chiles, seeded and diced
1 medium onion, diced
1 medium red bell pepper, seeded and diced
3 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
1 package (1 oz) Old El Paso™ chicken taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
3/4 cup half-and-half
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup sour cream
3 cups shredded cooked chicken
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup milk

Steps:

  • Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
  • In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
  • Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
  • Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 650, Carbohydrate 42 g, Cholesterol 150 mg, Fat 6, Fiber 2 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1 1/2 g

CORNBREAD CHICKEN POT PIE



Cornbread Chicken Pot Pie image

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

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 (8 ounce) package corn muffin mix
¾ cup milk
1 egg
½ cup shredded Cheddar cheese

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

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST



Mexican Chicken Pizza with Cornmeal Crust image

Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons regular active dry yeast
1/4 teaspoon coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
  • On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
  • Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
  • Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g

VEGGIE POT PIE WITH CORNMEAL PIE CRUST



Veggie Pot Pie with Cornmeal Pie Crust image

Provided by Damaris Phillips

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus more for the work surface
3/4 cup white cornmeal, such as Weisenbergers
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1 large egg yolk
3 to 6 tablespoons ice water
8 small new potatoes, medium dice (about 3 cups)
1 large yam, peeled and medium dice (about 3 cups)
2 parsnips, peeled and medium dice (about 1 cup)
2 stalks celery, chopped (about 2/3 cup)
12 medium shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces (about 1 3/4 cups)
8 tablespoons vegetable oil
Salt and freshly ground black pepper
4 tablespoons all-purpose flour
4 cups mushroom broth, warmed
1/2 cup frozen peas
6 sprigs fresh thyme, leaves stripped and chopped
1/2 sprig fresh rosemary, leaves stripped and chopped
2 tablespoons sherry vinegar

Steps:

  • For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
  • In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
  • Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
  • Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
  • Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
  • Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
  • Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

CORNBREAD CHICKEN POT PIE



Cornbread Chicken Pot Pie image

Provided by Food Network

Time 3h

Yield 6 servings

Number Of Ingredients 26

1 (3 1/2 pound) chicken
5 cups water
1 onion
2 ribs celery, chopped
2 bay leaves
1 sprig fresh thyme
6 peppercorns
2 tablespoons unsalted butter
1/2 cup chopped onions
1/2 cup chopped celery
2 cup chicken stock or canned broth
1 cup milk
6 teaspoons all-purpose flour
1 (10-ounce) package frozen mixed vegetables, thawed and drained
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon chili powder
1 cup milk
2 large eggs
1/4 cup vegetable oil or melted butter

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.;

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST



Mexican Chicken Pizza With Cornmeal Crust image

I found this recipe on the Muir Glen website. I added the carmelized onions and it really brings out the taste of the fire roasted tomatoes. We loved it. I plan on making different pizzas with the cornmeal crust. A taco pizza would be great. A great way to use up leftover chicken.

Provided by carolinajen4

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil (can use butter)
1 onion, thinly sliced (2 cups)
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon sea salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
additional cornmeal
2 cups Mexican blend cheese
1 1/2 cups shredded cooked chicken
1 (14 1/2 ounce) can diced fire-roasted tomatoes, drained (Muir Glen Organic)
1/2 medium yellow bell pepper, chopped
1/4 cup fresh cilantro, chopped
1/4 cup green onion, sliced (optional)
sour cream (optional)

Steps:

  • Heat oil (or butter) in large skillet. Add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. Stir in 1/2 teaspoons sugar and cook 1-2 minutes more. Set aside.
  • Heat oven to 450. In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low 30 seconds. Beat on high about 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.
  • Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to brown. Spread the onions on crust, then sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.

Nutrition Facts : Calories 434.1, Fat 21.8, SaturatedFat 9.9, Cholesterol 72.5, Sodium 626, Carbohydrate 36.6, Fiber 1.9, Sugar 5.4, Protein 22.6

CORNBREAD CHICKEN PIE



Cornbread Chicken Pie image

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

2 chicken breasts, large, halved
1/4 cup butter
1/2 cup onion, sweet, chopped
1 shallot, french, large, sliced
1/4 cup mushroom, cremi, sliced
1 cup bell pepper, sweet (mixture, red or orange or yellow)
1/2 cup corn, frozen, peaches and cream
1/4 cup flour
1 teaspoon salt, sea
1 teaspoon oregano, fresh, chopped
1 1/2 cups milk
1/2 cup broth, chicken
1/2 cup cornmeal
1/2 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1 egg
2/3 cup milk
3 tablespoons butter, melted
1/2 cup monterey jack cheese, shredded
1/2 teaspoon paprika
1/4 teaspoon oregano

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.

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From myrecipes.com


CHICKEN PIE WITH CORNMEAL CRUST - PARENTING
* 1 3/4 cups chicken broth * 2 pounds boneless chicken breast, cut into 2-inch pieces * 4 carrots, thinly sliced crosswise * 4 tablespoons butter or margarine * 1 medium onion, chopped, about 3/4 cup * 1/3 cup all-purpose flour * 1 cup low-fat milk * 1 teaspoon salt, or to taste * 1 cup frozen peas, thawed * 1/4 cup fresh parsley, chopped. Crust
From parenting.com


CHICKEN PIE WITH CORNMEAL CRUST - AMERICANRECIPES.EU
About 1.25 hours before serving: Discard bones and skin from chicken; cut meat into bite-sized pieces. Cut potatoes into 1 cm chunks; set chicken and potatoes aside. Preheat oven to 200ºC . Slice mushrooms, carrots and celery; chop onion. In a 30 cm skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until …
From americanrecipes.eu


CHICKEN PIE WITH CORNMEAL CRUST - BEYONDMEALS.COM
Check out our Chicken Pie with Cornmeal Crust Recipe. Serves 6 and is ready to eat in 35 Minutes. Beyond Meals. Healthy Living. Healthy Meals. Healthy Recipes. Toggle navigation Beyond Meals Home; Home; Browse Recipes; Browse Recipes . General Categories Main Dishes Side Dishes Soups, Stews & Chilies Pizzas & Pastas Salads, Sandwiches & Wraps …
From beyondmeals.com


CHICKEN PIE WITH CORNMEAL CRUST - BIGOVEN.COM
Chicken Pie with Cornmeal Crust recipe: Try this Chicken Pie with Cornmeal Crust recipe, or contribute your own. Add your review, photo or comments for Chicken Pie with Cornmeal Crust. American Main Dish Poultry - Chicken
From bigoven.com


PIE CORNMEAL CRUST - RECIPES - PAGE 5 | COOKS.COM
Preheat oven to 350 degrees. ... melt. Spoon into crust and bake 20 minutes. Sprinkle ... Bisquick, 3 tablespoons cornmeal, 3 tablespoons melted butter, ... pat into 9-inch pie pan.
From cooks.com


CORNBREAD CHICKEN POT PIE MADE FROM SCRATCH - SOUTHERN PLATE
Make Cornbread Topping. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add the milk, melted butter, and eggs and stir until smooth. Stir in the cheese and drained corn. Spread to evenly cover the pie filling in the casserole dish.
From southernplate.com


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