Cornbread Chicken Pot Pie Recipe Recipes Recipe For Chicken

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CORNBREAD-TOPPED CHICKEN POT PIE



Cornbread-Topped Chicken Pot Pie image

Chicken Pot Pie goes upscale with chicken breasts and a veggie combo of broccoli, carrots and cauliflower. A sweet cornbread topping makes it yummy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 11

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
  • Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
  • In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
  • Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 570, Carbohydrate 53 g, Cholesterol 160 mg, Fat 4, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 15 g, TransFat 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

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

CHICKEN POTPIE WITH CORNBREAD BISCUITS



Chicken Potpie With Cornbread Biscuits image

A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you're craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).

Provided by Lidey Heuck

Categories     dinner, poultry, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 to 2 pounds bone-in, skin-on chicken breasts (2 breasts)
Olive oil
Kosher salt and black pepper
3 tablespoons unsalted butter
3 large carrots, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
4 large celery stalks, trimmed and cut into 1/2-inch dice (about 1 1/2 cups)
1 medium yellow onion, chopped (about 1 1/2 cups)
2 teaspoons minced fresh rosemary
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup whole milk
3 tablespoons dry sherry
2 tablespoons minced fresh chives or parsley
1 egg beaten with 1 tablespoon water, for egg wash
1 1/4 cups/160 grams all-purpose flour
3/4 cup/105 grams yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
5 tablespoons/70 grams chilled unsalted butter, diced
3/4 cup/180 milliliters buttermilk, shaken

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.

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

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.;

CHICKEN POT PIE WITH JALAPENO CORNBREAD TOPPING



Chicken Pot Pie with Jalapeno Cornbread Topping image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Number Of Ingredients 17

4 large boneless skinless chicken thighs (about 1 1/2 pounds), trimmed, cut into 1-inch pieces
1 small butternut squash (about 1 pound) peeled, seeded and cut into 1-inch pieces (about 3 cups)
10 to 12 medium white mushrooms, halved (about 6 ounces)
4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons chili powder
Kosher salt and freshly ground pepper
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Fine salt
2/3 cup buttermilk
1 large egg
2 tablespoons minced jalapeno
1 tablespoon vegetable oil

Steps:

  • 1. To prepare the filling: Preheat the oven to 425 degrees F. Put the chicken in a large saucepan with the squash, mushrooms, and broth. Bring to a simmer over medium-high heat and cook just until the meat is opaque, and the squash is slightly soft, 5 to 7 minutes. Use a slotted spoon to transfer the chicken, squash and mushrooms to a 2-quart ovenproof casserole dish. Return the liquid to a boil and reduce to 2 cups, about 15 minutes.
  • 2. Melt the butter in a large saucepan over medium-high heat. Add flour and chili powder and stir until fragrant and bubbling, 2 to 3 minutes. Whisk in the reduced broth and bring to a simmer. Cook, stirring often, until the consistency of thick gravy, about 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper . Pour the sauce over chicken and vegetables. (The recipe can be made up to 2 days ahead at this point. Keep covered in the refrigerator and bring to room temperature before continuing.)
  • 3. To prepare the topping: In large bowl, combine cornmeal, 1/2 cup flour, baking powder, baking soda, and 1 1/2 teaspoons salt. In another small bowl, mix the buttermilk, egg, jalapeno, and 1 tablespoon oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Drop large spoonfuls of batter, over the chicken to cover. Bake until the topping is lightly browned and the sauce is bubbly, about 20 to 25 minutes. Serve.

Nutrition Facts : Calories 675, Fat 27 grams, SaturatedFat 11 grams, Cholesterol 227 milligrams, Sodium 951 milligrams, Carbohydrate 63 grams, Fiber 6 grams, Protein 49 grams

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.

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 TOPPED CHICKEN POT PIE



Cornbread Topped Chicken Pot Pie image

I like this recipe because of the cornbread and the different than normal vegetables for the pie

Provided by janet s

Categories     Savory Pies

Number Of Ingredients 9

1 1/4 lb chicken breast boneless cubed into 1 1/2 inch chunks
1/2 tsp seasoned salt
1 medium onion chopped
2 jar(s) chicken gravy or two 8 oz cans
1 1/2 bag(s) frozen bag of carrots, broccoli, and cauliflower blend vegetables
1/2 c sour cream
1 box or pouch of cornbread mix or jiffy corn muffin mix
1/3 c milk
2 Tbsp melted butter

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

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