Cornbread Chicken Pot Pie Casserole Recipe Recipe For Stuffed

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.

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!

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.

CHICKEN POTPIE WITH CORNBREAD BISCUITS

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper.
• Pat the chicken breasts dry and place them on the prepared sheet pan. Rub all over with olive oil and sprinkle generously with salt and pepper. Roast until just cooked through, 35 to 45 minutes, depending on the size of the breasts. Set aside until cool enough to handle, then discard the skin and bones and shred the meat into bite-size pieces.
• While the chicken roasts, begin making the biscuits: In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well combined. Add the butter, and working quickly, cut the butter into the flour using your fingers or a pastry cutter, until it forms crumbles about the size of peas. Switch to a fork, and stir constantly while adding the buttermilk in a slow, steady steam. Mix just until a wet, sticky dough forms. (Do not overmix!) Scrape the dough onto a piece of plastic wrap, pat it into a mound, then wrap and chill it in the refrigerator while you make the filling.
• In a 10-inch cast-iron skillet, melt the 3 tablespoons butter over medium heat. Add the carrots, celery, onion and rosemary, season with salt and pepper, and cook, stirring occasionally, until tender, 10 to 12 minutes.
• Add the flour and cook, stirring constantly, for 30 seconds, or until no white clumps of flour are visible. Add the chicken stock, milk, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and bring to a simmer over medium heat. Turn the heat to low and simmer, stirring often and scraping the bottom of the pan, until very thick, 7 to 10 minutes; remove from heat. Add the sherry, chives and chicken, and stir until well combined.
• Unwrap the chilled biscuit dough and place it on a well-floured surface. Working quickly (you want the biscuits to be as cold as possible when they go into the oven) lightly press the dough with your hands into a rectangle about 3/4-inch thick. Fold the dough in half and press once more to a 3/4-inch-thick rectangle. Cut out biscuits with a 2 1/2- to 3-inch-round cutter and arrange them on top of the filling. (You should have about 10 biscuits.)
• Brush the tops of the biscuits with the egg wash. Place the skillet on a sheet pan to catch any drips, and bake, uncovered, for 20 to 30 minutes, until biscuits are puffed and golden. Cool for 10 minutes to let the filling thicken slightly, then serve.

CORNBREAD AND CHICKEN THIGH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
• Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
• Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
• Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
• Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
• Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.

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.

CREAMY CHICKEN AND CORNBREAD CASSEROLE

Steps:

• Make filling: Place the chicken breasts in a large saucepan and fill with enough cool water to cover them by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes (check them after 10), until the chicken is completely opaque and cooked through. The thickest part on the breast should register 165 degrees F on a meat thermometer. Drain and transfer the chicken to a cutting board and let cool before chopping into 1-inch chunks.
• Preheat the oven to 350°F. Spray an 8-inch baking dish (or any casserole dish of a similar size) generously with cooking spray.
• In a large saucepan or dutch oven, heat the butter over medium heat. Add the onion, carrots, celery, and corn, and cook for about until tender, about 10 minutes. Add the garlic and stir constantly for 30 seconds. Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in the chicken stock, stirring well so that the flour begins to de-clump and thicken the stock. Cook the mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in cooked chicken, thyme, sage, salt, and pepper. Pour the mixture into your prepared dish and spread evenly.
• Make the crust: In a large bowl, whisk the cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, whisk the milk, egg, and canola oil until smooth. Stir the wet ingredients into the dry ingredients. Spoon the batter evenly over the filling, smoothing the top. Bake until the top is puffed and golden brown, 22 to 25 minutes. Let cool for at 10 minutes before serving.

CHICKEN POT PIE (STUFFING TOPPING)

Steps:

• Boil chicken, shred or chunk and reserve 2 cups of chicken stock. We use chicken breast but you can use whatever part you want just make about 2 to 3 cups cooked chicken.
• Mix cream of chicken soup, the chicken stock and add in shredded or chunked chicken.
• Pour into 9 by 13 inch pan.
• Pour drained mixed vegetables over chicken.
• Prepare stuffing as box directions, I leave out the margarine. We also vary by using different flavors of stove top. We mix a chicken flavor and a sage flavor.
• Spread stuffing over top of mix vegetables.
• Bake at 350°F for 35 to 40 minutes. Feeds 6-12 people depending on size of servings.
• Recipe can be half for smaller families, use 1 can mixed veggies, 1 box of stuffing, 1 cup stock and 2 chicken breast or about 1 cup cooked chicken. Smaller pan and will still feed 4 to 6. Depending on size of servings.