Cornbread Chicken Pot Pie Recipe Recipes Recipe Cards

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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

CHICKEN POT PIE "CORNBREAD" CASSEROLE



Chicken Pot Pie

Provided by juli

Time 1h55m

Number Of Ingredients 23

1lb boneless, skinless chicken breasts
1 16 ounce bag of frozen cauliflower florets
2 tablespoons of ghee
1 yellow onion, minced
2 stalks of celery, diced
2 carrots, diced
3 garlic cloves, minced
1 16 ounce bag of frozen peas
1 cup sliced button mushrooms, diced (plus extra for topping)
16 ounces chicken or beef bone broth
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
salt and pepper, to taste
2 cups Nuts.com Paleo Baking Flour or Bob's Red Mill Paleo Baking Flour
1 teaspoon baking soda
pinch of salt
2 medium eggs
1/3 cup melted ghee
1/4 cup honey
3/4 cup unsweetened almond milk
1 jalapeño, minced
fresh parsley, for garnish

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 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.

CORNBREAD CHICKEN POT PIE



Cornbread Chicken Pot Pie image

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

1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (8 1/2 ounce) package corn muffin mix
3/4 cup milk
1 egg

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

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.;

BBQ CHICKEN POTPIE WITH CORNBREAD CRUST



BBQ Chicken Potpie With Cornbread Crust image

Provided by Food Network

Yield Feeds about 6 hearty portions at my house

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups chopped onion
Two 4.5-ounce cans of chopped green chilies
1 teaspoon minced garlic
2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup vinegar (preferably cider vinegar)
5 previously cooked chicken legs, shredded
2 tablespoons brown sugar
1-ounce unsweetened chocolate, finely chopped
One 12-ounce bottle chili sauce
1 cup chicken broth
2 boxes cornbread mix (I use Jiffy)
2 large eggs
2/3 cup milk (water or chicken broth also work well)
Salt and pepper to taste

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.

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