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Chicken Pot Pie Recipe With Cornbread

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CORNBREAD CHICKEN POT PIE PERFCT COMBINATION FOR FALL Recipe Chicken pot, Chicken pot pie
CORNBREAD CHICKEN POT PIE PERFCT COMBINATION FOR FALL Recipe Chicken pot, Chicken pot pie from www.pinterest.com

Description

Chicken pot pie is a classic comfort food that is easy to make and perfect for a cozy family dinner. This version includes a delicious cornbread topping, making it extra special. The golden crust is made from a cornbread mix, and the filling is made from cooked, diced chicken, vegetables, and a creamy sauce. The flavors of chicken and vegetables, combined with the crunchy cornbread topping, make this dish truly irresistible.

This recipe is simple enough for a weeknight meal, but also makes a great dish for entertaining. If you're looking for a tasty and comforting meal, this chicken pot pie is sure to please.

Prep Time

This chicken pot pie recipe can be made in just over an hour. The prep time is about 10 minutes, and the cook time is 45 minutes.

Ingredients

For the filling:

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 cup chicken broth
  • 1/2 cup all-purpose flour
  • 2 cups cooked, diced chicken
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

For the crust:

  • 1 package of cornbread mix
  • 1 egg
  • 1/2 cup milk

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie plate and set aside.

In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery and cook until the vegetables are softened, about 5 minutes. Add the chicken broth and bring to a simmer. Whisk in the flour and cook for 1 minute. Add the chicken, peas, thyme, oregano, and salt and pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat and pour the mixture into the prepared pie plate.

In a medium bowl, combine the cornbread mix, egg, and milk. Stir until combined. Spread the batter over the top of the chicken mixture. Bake in the preheated oven for 35-40 minutes, until the top is golden and the filling is bubbling. Let cool for 10 minutes before serving.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Medium bowl
  • Whisk

Notes

If you don't have chicken broth, you can substitute vegetable broth or water. You can also use cooked turkey instead of chicken.

Nutrition: Per Serving

  • Calories: 250
  • Total Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 30mg
  • Sodium: 450mg
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 11g

Recipe Tips

For a crunchier topping, try brushing the top of the cornbread mix with melted butter before baking. You can also add herbs, such as parsley or chives, to the filling.

This recipe can easily be made ahead of time. Simply prepare the filling and keep it in the fridge until you're ready to assemble and bake.

This recipe is also easily adapted to make individual pot pies. Simply divide the filling among 6 small oven-safe dishes, top with the cornbread mixture, and bake as directed.


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