Cornbread Chicken Pot Pie Casserole Recipe Recipe For Hand

CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

CORNBREAD CHICKEN POT PIE

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.

CORNBREAD TOPPED CHICKEN POT PIE

Steps:

• 1. Preheat oven to 400 degrees Spray a 9x13 casserole pan with an oil spray
• 2. In a large skillet sauté chicken chunks, seasoning salt, and onions about six minutes Add gravy and heat till slow boiling stage Cover and simmer five minutes
• 3. Rinse froze vegetables to thaw and drain well Add vegetables, sour cream and gravy to simmering chicken Pour into the 9x13 pan
• 4. Mix cornbread mix with milk and butter, stirring only to just moistened Drop tablespoon size dumplings around outer edges of pot pie into the hot chicken mixture
• 5. Bake 22-25 minutes till cornbread is done and golden Let set 5 minutes before serving
• 6. Note: use two boxes of cornbread muffin mix and increase milk to 2/3 cups and melted butter to 4 tablespoons to cover the whole pot pie if you prefer

CHICKEN POT PIE "CORNBREAD" CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Place chicken on a lined baking sheet. Spray with coconut oil spray and sprinkle with salt. Place in oven to bake for around 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Once cooked through, cube chicken into bite size pieces.
• Add cauliflower florets to a large pot with some water in a steamer basket and place covered pot over medium heat. Cook for about 10-15 minutes, until the cauliflower is fork tender. Once tender, place in a high speed blender along with a hefty pinch of salt, then blend until completely smooth. Set aside.
• Place a dutch oven over medium heat. Add ghee along with onion, celery, and carrots and sauté for about 5 minutes, until onion becomes fragrant and translucent. Then add garlic, peas, mushrooms, and chicken. Cook for another 5 minutes, until mushrooms have reduced in size.
• Lastly, add pureed cauliflower, broth, rosemary, thyme, sage, and salt & pepper. Mix to combine and cook for 5-8 minutes until slightly reduced. Grease a large baking dish (I used an 9×11 baking dish) and pour chicken pot pie ingredients into the greased dish.
• In a large bowl, whisk together baking flour, salt and baking soda. In a medium bowl, whisk together eggs, ghee, honey, and almond milk. Pour wet ingredients into dry mixture and use a spatula to combined completely. Then add the minced jalapeños and fold into the mixture. Use a spatula to scoop the mixture and spread throughout the baking dish. Top with extra sliced mushrooms.
• Place in the oven to bake for 40 minutes or until the middle of the cornbread stuffing is cooked through and browned.
• Garnish with fresh parsley before serving!

EASY HAND-HELD CHICKEN POT PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
• Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
• Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
• Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

TAMALE PIE

Steps:

• Preheat the oven to 375°F. Spray a 2 ½-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
• Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
• Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp tender. Add the garlic, chili powder, cumin, salt and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
• While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients, and stir just until they are barely combined.
• If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
• Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.

TASTY TEX MEX CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet over medium high heat, melt the butter, adding the onion flakes. Whisk the flour into the butter, allowing flour to cook with the butter for 1-2 minutes, until it's rather tan in color. Remove the skillet from the heat, then whisk in the chipotle sauce, and 2 cups of milk. Add the broth, a little at a time until the sauce is smooth and nicely thickened, whisking constantly. (Keep in the mind that this sauce will thicken a bit more as it cools.)
• Meanwhile, place the vegetables and chopped, cooked chicken into a greased 9 x 13 baking dish. Pour the prepared sauce from the skillet over the vegetables and chicken.
• In a batter bowl, place both of the cornbread mixes along with the corn, sugar, green chilies, and Tex Mex seasoning; add just enough milk, a little at time, to make the cornbread batter a nice, thick consistency. Pour the prepared batter over all the ingredients in the 9 x 13 pan.
• Bake the casserole, uncovered, on the center rack of the oven for 35-40 minutes or until the cornbread topping is cooked throughout and golden brown on top; a knife just inserted into the center of the cornbread topping should come out clean. (Don't insert the knife past the cornbread topping or you will get down into the creamy part of the casserole and this will definitely stick to your knife, making you think the cornbread topping isn't fully cooked/done.)
• Let the casserole rest for 10 minutes before serving; garnish as desired.

CORNBREAD CHICKEN POT PIE

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.

SOUTHWEST CHICKEN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
• In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
• Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
• Allow the pie to sit for 10 minutes before serving.

CORNBREAD CHICKEN POT PIE

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.;

HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
• Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
• Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
• Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
• Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
• Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
• Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
• Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.