Cornbreadchickenpotpie Recipes

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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

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



Chicken Pot Pie image

Provided by Food Network

Categories     main-dish

Time 10h35m

Yield 4 servings

Number Of Ingredients 25

2 cups kosher salt
1 cup sugar
2 fresh rosemary sprigs
1 cup whole garlic cloves, peeled
1 onion, quartered
1 tablespoon whole peppercorns
4 bay leaves
Ice as needed (about 2 gallons)
1 whole organic free-range chicken (4 to 6 pounds)
16 ounces all-purpose flour, plus extra for dusting
6 ounces vegetable shortening
1/2 teaspoon kosher salt
7 ounces ice cold water
2 medium carrots, peeled and diced
1 onion, diced
2 stalks celery, diced
1 cup alii mushrooms, sliced
4 ounces butter
1 tablespoon kosher salt
1/8 teaspoon ground black pepper
3 ounces all-purpose flour
2 tablespoons yellow curry powder
1 quart chicken or vegetable stock
1 cup heavy cream
1 cup frozen green peas

Steps:

  • For the roasted chicken: Combine the salt, sugar, rosemary, garlic, onion, peppercorns, bay leaves and 1 gallon cold water in a large pot. Bring to a boil; boil for 5 minutes, then turn off the heat and add enough ice to chill the brine.
  • Rinse the chicken and spatchcock it (remove the backbone). Submerge the chicken in the brine, cover and refrigerate overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the brine, rinse and place skin-side up on a wire rack. Roast until the internal temperature reaches 165 degrees F, about 1 hour 30 minutes. Let the chicken cool enough to shred by hand. Pull the meat from the bones and set aside.
  • For the crust: Combine the flour, vegetable shortening and salt in a large bowl. Mix with your hands until marble-sized chunks (diameter of a quarter) form. Add the ice water and slowly mix with your hands until the mixture just binds. Chill the dough for at least 1 hour or up to overnight.
  • Remove the chilled dough, dust a surface with flour and roll out to 1/2 inch thick with a rolling pin. Fold the dough into thirds and roll out 1/4 inch thick. Cut the dough into the desired shape and chill for 1 hour.
  • For the curry filling: In a large pot, add the carrots, onions, celery, mushrooms, butter, salt and pepper. Cook on medium heat until just tender. Add the flour and curry powder, then slowly whisk in the stock. Cook until thickened. Turn off the heat and add the cream and green peas.
  • Preheat the oven to 450 degrees F.
  • To build the pot pies, arrange four 12-ounce baking dishes on a sheet pan, fill two-thirds to the top with the curry filling, then add the shredded chicken and top with the crust. Bake until the crust is golden brown, about 20 minutes.

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     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 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.

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

This is a gooseberry Patch recipe that was submitted by Roberta Valella. It looks like week night comfort food to me.

Provided by Miss Fannie

Categories     < 30 Mins

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 chicken breasts, cooked and cubed
2 (10 3/4 ounce) cans cream of corn soup
16 ounces sour cream
pepper
1 teaspoon dried basil
16 ounces frozen mixed vegetables
cornbread mix
1 cup shredded cheddar cheese

Steps:

  • Evenly arrange chicken in a greased 13"x 9" inch baking pan. In a bowl, mix together soup, sour cream, pepper, and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread according to package instructions. Spread batter evenly to cover vegetables. Sprinkle with cheese. Bake, uncovered at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.

Nutrition Facts : Calories 674.5, Fat 47, SaturatedFat 23.7, Cholesterol 184.7, Sodium 421.3, Carbohydrate 20.7, Fiber 5.1, Sugar 4.3, Protein 43.9

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