Skip to content Skip to sidebar Skip to footer
Home / chicken / cornbread / crust / recipe / with

Chicken Pot Pie With Cornbread Crust

Post a Comment
Table of Contents [Show]

Campbell's Cornbread Chicken Pot Pie Recipe Box Copy Me That
Campbell's Cornbread Chicken Pot Pie Recipe Box Copy Me That from www.copymethat.com

Description

This comforting dish is the perfect way to warm up on a cold winter night. Our version of chicken pot pie with a cornbread crust is packed with flavor and is sure to become one of your family's favorite meals. The cornbread crust adds a unique and delicious twist to the traditional chicken pot pie, while the creamy filling is loaded with tender chicken, peas and carrots. Serve it with a side of mashed potatoes or a fresh green salad for a complete meal.

Prep Time

30 minutes

Cook Time

1 hour

Ingredients

  • 2 tablespoons butter
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 cups cooked chicken, shredded
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup butter, melted
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup honey
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup butter, melted

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie plate.

In a large skillet, melt the butter over medium-high heat. Add the onion, celery, carrots and garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Slowly whisk in the chicken broth and bring to a simmer. Cook until the mixture thickens, about 5 minutes. Add the milk, thyme, oregano and paprika and cook for an additional 2 minutes. Add the chicken, peas, corn, salt and pepper and stir to combine. Transfer the mixture to the prepared pie plate.

In a medium bowl, whisk together the melted butter, cornmeal, flour, baking powder, baking soda and salt. In a separate bowl, whisk together the honey, buttermilk and egg. Add the wet ingredients to the dry ingredients and stir until just combined. Spread the cornbread topping over the chicken filling. Bake for 30 to 35 minutes, or until the cornbread is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Equipment

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

Notes

If you don't have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes before using.

Nutrition: Per Serving

  • Calories: 473
  • Fat: 22g
  • Carbohydrates: 52g
  • Protein: 18g

Recipe Tips

If you don't have a 9-inch deep dish pie plate, you could also use an 8-inch or 10-inch skillet. The cooking time may vary slightly depending on the size of the dish you use.

This recipe is also great with a biscuit topping. Simply replace the cornbread topping with 1 1/2 cups of prepared biscuit dough. You can also use store-bought biscuit dough to save time.

If you'd like to make this dish even heartier, try adding some cooked bacon or diced potatoes to the filling.

For a vegetarian version, simply omit the chicken and use vegetable broth in place of the chicken broth. You can also experiment with other vegetables, such as green beans or mushrooms.


Post a Comment for "Chicken Pot Pie With Cornbread Crust"