KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST
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
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
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
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
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
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
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 19
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
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.;
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
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
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
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.
More about "chicken pie with cornmeal crust recipes"
CRISTINA COOKS CHICKEN POT PIE WITH CORN BREAD CRUST
From hallmarkchannel.com
CHICKEN TAMALE CASSEROLE - JO COOKS
From jocooks.com
CHICKEN POT PIE WITH CORNMEAL CRUST - COOKSTR.COM
From cookstr.com
10 BEST TAMALE PIE WITH CORNMEAL RECIPES | YUMMLY
From yummly.com
CHICKEN POT PIE WITH CORNMEAL CRUST - COOKSTR.COM
From cookstr.com
5/5 (1)Estimated Reading Time 4 minsCategory Cookstr Recipes
- TO MAKE THE CORNMEAL CRUST: In a food processor fitted with the metal blade, combine the flour, cornmeal, baking powder, and salt and process just to mix. Add the butter and process in short bursts, scraping down the sides of the bowl as necessary, until the mixture resembles coarse bread crumbs. Add the whole egg, egg yolk, lemon zest, and 1 tablespoon ice water and process again for a few short bursts, scraping down the sides, until the dough just comes together, but is still a bit crumbly. If the dough seems very dry, sprinkle up to 1 more tablespoon of water over the mixture. Do not over process or the crust will be tough. Turn the dough out onto a lightly floured surface and work together into a ball the consistency of stiff Play-Doh, press down into a round disk, and wrap with plastic. Refrigerate the dough for at least 1 hour or overnight.
- TO MAKE THE FILLING: In a medium saucepan, bring the chicken stock to a simmer, add the carrots and thyme, and simmer for 4 minutes. Strain the stock into a heatproof jug and set aside. Remove and discard the thyme. Set the carrots aside.
- IN A MEDIUM SKILLET, heat the vegetable oil over medium heat and sauté the onion and the mushrooms, stirring occasionally, for about 10 minutes, or until they are tender and most of the liquid has evaporated. Add salt and pepper to taste, remove from the heat and set aside.
- DRY THE SAUCEPAN you used to cook the carrots. Add the butter and heat it over medium heat. Remove from the heat and stir in the flour to make a thick paste. Return the pan to the heat and stir the flour roux until it is bubbling but not brown, about 3 to 4 minutes. Gradually add the reserved chicken stock all at once, stirring until the mixture is smooth. Add the milk and simmer the sauce for 15 minutes, or until it is thickened, stirring occasionally to keep the sauce at the bottom of the pan from scorching. Remove from the heat and stir in the carrots, mushrooms, pearl onions, parsley, chicken, and lemon juice. Taste and adjust the seasoning.
CHICKEN PIE WITH CORNMEAL CRUST RECIPE
From recipeland.com
Servings 6Calories 535 per servingTotal Time 40 mins
CHICKEN PIE WITH CORNMEAL CRUST RECIPE | MYRECIPES
From myrecipes.com
Servings 9
CONFETTI PIE WITH CORNMEAL CRUST - CANOLAINFO
From canolainfo.org
SAVORY CORNMEAL PIE CRUST - BEST VEGAN TIPS
From bestvegantips.com
RECIPES > CASSEROLES > HOW TO MAKE CHICKEN PIE WITH CORNMEAL …
From mobirecipe.com
EASY TAMALE PIE RECIPE WITH CORNMEAL CRUST - THE FRESH COOKY
From thefreshcooky.com
CHICKEN POT PIE WITH CORNMEAL CRUST - LUNCH RECIPES
From fooddiez.com
INA GARTEN CHICKEN POT PIE - CHEFS & RECIPES
From chefsandrecipes.com
CHICKEN PIE WITH CORNMEAL CRUST - COMPLETERECIPES.COM
From completerecipes.com
CORNBREAD CHICKEN POT PIE RECIPE - SCOTT HOCKER | FOOD & WINE
From foodandwine.com
CHICKEN POT PIE WITH CORNBREAD CRUST - OPRAH.COM
From oprah.com
CHICKEN PIE WITH CORNMEAL CRUST ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
CHICKEN PIE WITH CORNMEAL CRUST RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
GLUTEN FREE CHICKEN POT PIE WITH CORNBREAD CRUST RECIPE
From glutenfreeandmore.com
CHICKEN PIE WITH CORNMEAL CRUST RECIPE
From free-recipes.co.uk
CHICKEN PIE WITH CORNMEAL CRUST - TASTEDANDAPPROVED.COM
From tastedandapproved.com
NO-BAKE KEY LIME PIE - PLAIN CHICKEN
From plainchicken.com
CORNMEAL CRUST: FOR PIES, TARTS, GALETTES & CROSTATAS
From westviamidwest.com
RECIPE FOR CORNMEAL PIE CRUST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN POT PIE WITH CORNMEAL CRUST RECIPES
From stevehacks.com
CHILEAN CHICKEN PIE WITH SWEET CORN CRUST | CHICKEN.CA
From chicken.ca
CHICKEN TAMALE PIE WITH CORNBREAD - BUTTER & BAGGAGE
From butterandbaggage.com
CHICKEN POT PIE WITH CORNMEAL CRUST - BOYS OF COOKING
From boysofcooking.com
CHICKEN POT PIE WITH CORNMEAL CRUST | RECIPE | CHICKEN POT PIE, …
From pinterest.ca
CHICKEN POT PIE WITH CORNMEAL SAGE PASTRY - BRIDGET'S GREEN KITCHEN
From bridgetsgreenkitchen.com
CHICKEN POT PIE WITH CORNMEAL CRUST | FOOD, SNACK RECIPES, DINNER …
From pinterest.com
CHICKEN-AND-CORN PIES WITH CORNBREAD CRUST RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PIE WITH CORNMEAL CRUST - PARENTING
From parenting.com
CHICKEN PIE WITH CORNMEAL CRUST - AMERICANRECIPES.EU
From americanrecipes.eu
CHICKEN PIE WITH CORNMEAL CRUST - BEYONDMEALS.COM
From beyondmeals.com
CHICKEN PIE WITH CORNMEAL CRUST - BIGOVEN.COM
From bigoven.com
PIE CORNMEAL CRUST - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
CORNBREAD CHICKEN POT PIE MADE FROM SCRATCH - SOUTHERN PLATE
From southernplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love