Cornbread Chicken Pot Pie Recipes Recipe For Lasagna

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN POT PIE LASAGNA SOUP RECIPE



Chicken Pot Pie Lasagna Soup Recipe image

Chicken Pot Pie Lasagna Soup Recipe is an easy one-pot soup recipe your entire family will love! This is the perfect mix of a hearty, comforting chicken pot pie, lasagna, and soup all in one dish.

Provided by Paula

Categories     entree

Time 1h

Number Of Ingredients 20

1 pound chicken breasts (boneless skinless, cut into 1-inch cubes)
3 tablespoon coconut oil
3 tablespoon butter
1 10- ounce bag frozen vegetables with diced carrots (corn, and green beans)
4 cloves minced garlic
1/4 cup all-purpose flour
9 cups low sodium chicken broth (I like organic)
2 tablespoons cornstarch
15 ounce can garbanzo beans (rinsed and drained)
1 tablespoon chicken bouillon
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/8 teaspoon red pepper flakes
10 uncooked lasagna noodles (broken into 1 to 2-inch pieces)
2 cups milk (can also use half and half, fat-free evaporated milk, or regular evaporated milk)
1/2 cup heavy cream (optional)
1 cup parmesan cheese (freshly grated )

Steps:

  • Heat 1 tablespoon oil in a Dutch oven. Add chicken and cook until almost cooked through. Remove to a bowl and set aside.
  • Melt 2 tablespoon oil, butter, and add frozen vegetables. Cook, stirring for 3 minutes.
  • Add garlic and cook another minute.
  • Sprinkle 1/4 cup flour over vegetables and cook for 3 minutes. This will be thick.
  • Reduce heat to low whisk in cornstarch into 9 cups of chicken broth, then add to soup.
  • Stir in chicken, beans, chicken bouillon, all herbs, all spices, and lasagna.
  • Bring to a boil then reduce and simmer 30 minutes until lasagna noodles are tender. Stir occasionally so the noodles don't stick together.
  • Stir in milk, heavy cream, and parmesan cheese until cheese is melted.
  • Taste and season with more salt and pepper if necessary.
  • Garnish with parsley and parmesan cheese and serve.

Nutrition Facts : Calories 302 kcal, Carbohydrate 20 g, Protein 20 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 382 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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 CORNBREAD CASSEROLE



Chicken Cornbread Casserole image

I love this super easy chicken slow-cooker recipe because it tastes like Thanksgiving, but without all the hassle. It's such a hearty and delicious meal for the fall or winter season. -Nancy Barker, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 12

5 cups cubed cornbread
1/4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 500 calories, Fat 21g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 1657mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 5g fiber), Protein 27g protein.

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.

WEIGHT WATCHERS: CHICKEN POT PIE LASAGNA



Weight Watchers: Chicken Pot Pie Lasagna image

Weight Watchers recipe, 4 points per serving. A hearty and unique lasagna that tastes like home.

Provided by Janel at A Mom's Take

Time 55m

Yield 8

Number Of Ingredients 11

2 Cups Shredded Chicken (we use boneless skinless but you can use legs or thighs if you remove skin and fat)
1 Can 98% Fat Free Cream of Celery Soup
½ Cup Skim Milk
1 cup diced carrots
2 Stalks celery diced
1 small onion diced
1 Teaspoon Garlic Powder
½ Teaspoon Sage
½ Teaspoon Black Pepper
1 Package Lasagna Noodles Cooked
1½ Cups Low Fat Part Skim Mozzarella Cheese

Steps:

  • Preheat oven to 350 degrees. Spray 9x13 casserole with nonstick cooking spray.
  • In large bowl mix together all ingredients except lasagna noodles and cheese.
  • Place layer of noodles on bottom of casserole. Spoon ⅓ chicken/veggie mix onto noodles. Top with ⅓ cheese. Repeat ending with cheese.
  • Bake at 350 degrees for 35-40 minutes or until bubbling and cheese is melted and golden brown around edges.
  • *Chicken Pot Pie Lasagna can be frozen easily. Reheat for an extra 15-20 minutes in the oven for a yummy freezer to oven meal on busy weeknights.

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

CHICKEN POT PIE LASAGNA



Chicken Pot Pie Lasagna image

Make and share this Chicken Pot Pie Lasagna recipe from Food.com.

Provided by Libby1

Categories     Savory Pies

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 15

to taste lasagna noodle, uncooked
1 lb boneless chicken breast, diced
3 cups fresh mushrooms, sliced
1 cup carrot, thinly sliced
1/2 cup spring onion, sliced
1 cup frozen green pea, thawed and drained
1 teaspoon thyme, ground
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon red pepper, ground (cayenne)
1 (15 ounce) carton low-fat ricotta cheese
1 1/2 cups part-skim mozzarella cheese, grated, divided
1/2 cup lowfat swiss cheese, grated

Steps:

  • Prepare pasta according to package directions.
  • Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through.
  • Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes.
  • Set aside. Place flour in a medium saucepan.
  • Gradually add milk, stirring with a wire whisk until blended; stir in sherry.
  • Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.
  • Stir in salt and red pepper.
  • Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees.
  • Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.
  • Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise)over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.
  • Cover lasagne with foil and bake 1 hour.
  • Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
  • Re-cover and let stand 15 minutes before serving.

Nutrition Facts : Calories 334.8, Fat 13.8, SaturatedFat 7.2, Cholesterol 68.1, Sodium 517.3, Carbohydrate 19.2, Fiber 2.1, Sugar 3.2, Protein 30.8

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.;

CHICKEN POT PIE LASAGNA



Chicken Pot Pie Lasagna image

Provided by foodfan

Time 2h

Yield 8

Number Of Ingredients 15

12 lasagne noodles, uncooked
1 pound boneless chicken breasts, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas, thawed and drained
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon ground red cayenne pepper
1 container (15 ounce size) low-fat ricotta cheese
1 1/2 cup grated part-skim mozzarella cheese, divided
1/2 cup grated reduced-fat Swiss cheese

Steps:

  • Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray. Place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through. Drain well and set aside. Re-coat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions. Saute for 6 minutes. Set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended, then stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees F. Spread 1 cup of the sauce over the bottom of a 13- x 9- x 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1 width-wise) over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely. Cover lasagne with foil and bake for 1 hour. Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.

More about "cornbread chicken pot pie recipes recipe for lasagna"

CREAMY LASAGNA SKILLET POT PIE RECIPE - PILLSBURY.COM
creamy-lasagna-skillet-pot-pie-recipe-pillsburycom image
2016-10-24 Heat oven to 375°F. Cook and drain pasta as directed on package. 2. Meanwhile, in 11- or 12-inch ovenproof skillet, cook sausage over medium-high heat, …
From pillsbury.com
3.5/5 (14)
Category Entree
Cuisine Italian
Total Time 50 mins
  • Meanwhile, in 11- or 12-inch ovenproof skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. Add pasta, marinara sauce, soup, water and cinnamon; stir until well mixed. Heat to simmering. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Arrange layers on top of mixture in skillet.
  • Bake 20 to 25 minutes or until biscuits are deep golden brown and mixture is bubbly, topping with the Parmesan cheese the last 4 minutes of baking.


*FROM SCRATCH* CORNBREAD TOPPED CHICKEN POT PIE - AND ...
from-scratch-cornbread-topped-chicken-pot-pie-and image
2019-01-10 This from scratch cornbread topped chicken pot pie is unlike any other. With a homemade cream sauce, generous topping of cornbread, it is a comforting …
From southernplate.com
4.2/5 (9)
Total Time 1 hr 10 mins
Category Dessert
Calories 412 per serving
  • Place frozen veggies in a large saucepan and cover with water. Bring to a boil over medium high heat and cook until veggies are tender, about 5-10 minutes. Drain and set aside.
  • Place cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add milk, melted butter and eggs and stir until smooth. Stir in cheese and drained corn.


CHICKEN POT PIE CORNBREAD MUFFINS RECIPE - SCOTT HOCKER ...
2020-01-04 Make the cornbread. Step 1. In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Fill 12 (1/2 ...
From foodandwine.com
Servings 12
Total Time 1 hr 30 mins
Category Meat & Poultry Recipes, Chicken Recipes
  • In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Fill 12 (1/2-cup) greased muffin tins about 2/3 full with the cornbread batter. Preheat the oven to 350°F.
  • In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, 1/4 teaspoon salt and 1/8 teaspoon pep-per. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin.


LASAGNA POT PIE – AUNT BEE'S RECIPES
2016-10-04 Brown & drain ground beef. Stir in garlic salt, Italian seasoning, marinara and 1/2 cup Mozzarella cheese. Set aside. Spread ricotta in the bottom of a greased 9 inch pie plate. Sprinkle with …
From auntbeesrecipes.com
Estimated Reading Time 2 mins
  • Brown & drain ground beef. Stir in garlic salt, Italian seasoning, marinara and 1/2 cup Mozzarella cheese. Set aside.
  • Spread ricotta in the bottom of a greased 9 inch pie plate. Sprinkle with Parmesan cheese. Pour meat mixture over Ricotta/Parm.


CORNBREAD CHICKEN POT PIE RECIPE - SCOTT HOCKER | FOOD & WINE
2016-01-13 Make the filling. Step 1. In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon ...
From foodandwine.com
Servings 6-8
Total Time 50 mins
Category Meat & Poultry Recipes, Chicken Recipes
  • In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place the filling in a 10-inch pie plate.
  • In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Pour the batter over the filling in the pie plate. Bake the pot pie until the filling is bubbling and the cornbread is golden, about 25 minutes.


SWEET TEA AND CORNBREAD: COUNTRY CHICKEN POT PIE!
Place the water, bouillon cubes (can use an equal amount of canned chicken broth) in large dutch oven or pan on the stove. Add the potatoes, onion, celery and carrots and the seasonings. Bring to a boil, then turn down to simmer and cook for about 30 minutes. Add the peas and corn.
From sweetteaandcornbread.net
Estimated Reading Time 3 mins


SKILLET CHEDDAR-CORNBREAD BBQ CHICKEN POT PIE - HOST THE TOAST
2017-10-17 Mix in the barbecue sauce and then add the chicken back to the skillet, then stir to combine. Turn off the heat and set aside. In a medium-sized bowl, combine the cornbread mix with the egg and milk. Once smooth, mix in 1 cup of the cheddar cheese. Spoon the cornbread mixture over the skillet, and spread with the back of a spoon.
From hostthetoast.com
5/5 (2)
Estimated Reading Time 5 mins
Servings 6
Total Time 45 mins


CORNBREAD POT PIE - 500,000+ RECIPES, MEAL PLANNER AND ...
1. Heat the oven to 400°F. Stir the soup, corn and chicken in a 9-inch pie plate. 2. Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture. 3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.
From bigoven.com
4.3/5 (35)
Category Main Dish
Cuisine American
Total Time 45 mins


CHICKEN POT PIE | RECIPE | FOOD NETWORK RECIPES, POT PIES ...
Feb 24, 2016 - Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
From pinterest.com
4.9/5 (1.2K)
Servings 4


CORNBREAD CHICKEN POT PIE RECIPE | RECIPES, CHICKEN ...
Cornbread Chicken Pot … Jan 21, 2015 - Grab your FREE copy of one of our most popular and engaging activity packets! Whether you’re in the classroom or keeping your little ones busy at home these days, we have fun, engaging, and FREE printable activity for your kiddos to enjoy.
From pinterest.co.uk


CREAMY LASAGNA SKILLET POT PIE RECIPE
Crecipe.com deliver fine selection of quality Creamy lasagna skillet pot pie recipes equipped with ratings, reviews and mixing tips. Get one of our Creamy lasagna skillet pot pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Homemade Chicken Pot Pie Chicken pie has always been a favorite dish for a large number of people all around the world ...
From crecipe.com


BISQUICK LASAGNA PIE - RECIPE | COOKS.COM
2015-11-27 Home > Recipes > Pastas > Bisquick Lasagna Pie. Printer-friendly version. BISQUICK LASAGNA PIE : 1 lb. hamburger 1 tsp. oregano 1/2 tsp. basil 6 oz. tomato paste 1 c. Mozzarella cheese 1/2 c. cottage cheese 1/4 c. Parmesan cheese 1 c. milk 2/3 c. Bisquick 2 eggs 1 tsp. salt 1/2 tsp. pepper. Preheat oven to 400 degrees. Grease 10 inch pie plate. Brown and drain meat, stir in next 3 …
From cooks.com


CHEESY CHICKEN POT PIE LASAGNA!! - YOUTUBE
2019-10-14 GRAB MY COOKBOOKS ON FOR SALE 30% OFF http://www.stovetopkisses.comPrheat oven to 375Here's what you'll need:2 large chicken breast 1 box oven ready lasagna...
From youtube.com


CORNBREAD POT PIE | CHICKEN CORNBREAD, CHICKEN POT PIE ...
Mar 14, 2014 - Cornbread Pot Pie recipe: Yummy twist on the traditional pot pies. Cornbread topping instead of the usual crust - warm and comforting, great on a cold night! Use chicken or turkey - both are tasty! Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures ...
From pinterest.ca


CHICKEN POT PIE RECIPES | ALLRECIPES
Holiday Chicken Pot Pie. Rating: 3.97 stars. 32. A mixture of diced chicken breast, creamy soups, onion, potatoes, carrots, peas and broth is topped with a margarine/flour/milk mixture and baked to warm, wintry perfection. By Casey Ballard.
From allrecipes.com


CORNBREAD CHICKEN POT PIE | RECIPE | CHICKEN POT PIE ...
Jan 15, 2018 - You'll think back to simpler times when you serve this rich, cornbread-topped old fashioned chicken pot pie recipe to your family. Cheesy and delicious, it's …
From pinterest.com


CORNBREAD BBQ CHICKEN POT PIE | RECIPE | RECIPES ...
Dec 14, 2016 - This spectacular cornbread topped BBQ Chicken Pot Pie is comfort food at it’s finest! A hearty BBQ chicken and baked bean filling is topped with cornbread.
From pinterest.ca


CORNBREAD CHICKEN POT PIE CASSEROLE RECIPE RECIPE FOR LASAGNA
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 …
From tfrecipes.com


Related Search