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Chicken Pot Pie Recipe With Cornbread Crust

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Skillet CheddarCornbread BBQ Chicken Pot Pie Host The Toast
Skillet CheddarCornbread BBQ Chicken Pot Pie Host The Toast from hostthetoast.com

Description

Chicken Pot Pie is a classic comfort food favorite. This recipe takes the classic dish to the next level with a delicious cornbread crust. It’s a hearty, filling meal that’s sure to be a hit with the entire family. The combination of savory chicken, vegetables, and a buttery cornbread crust will have everyone coming back for seconds. The best part is that it’s easy to prepare and requires minimal ingredients. So, if you’re looking for a new take on the classic dish, look no further than this chicken pot pie recipe with a cornbread crust.

Prep Time

This recipe requires approximately 30 minutes of prep time. This includes chopping the vegetables, preheating the oven, and preparing the cornbread crust. It’s important to preheat the oven before you begin so that the chicken pot pie is cooked to perfection.

Cook Time

Once prepared, this dish takes about 1 hour to cook in the oven. Be sure to check it often to avoid burning the cornbread crust. You’ll know it’s done when the crust is golden brown and the filling is bubbling.

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1/2 cup all-purpose flour
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cornbread mix
  • 1/4 cup whole milk

Instructions

Preheat the oven to 375 degrees Fahrenheit. Heat the butter in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.

Add the chicken broth, shredded chicken, peas, flour, heavy cream, salt, and pepper. Bring to a boil and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.

Meanwhile, prepare the cornbread crust. In a medium bowl, combine the cornbread mix and milk. Mix until combined.

Pour the chicken mixture into a 9-inch baking dish. Top with the cornbread mix. Bake for 30 minutes, or until the cornbread is golden brown and the filling is bubbling.

Let cool for 10 minutes before serving. Enjoy!

Equipment

  • Large skillet
  • 9-inch baking dish
  • Medium bowl

Notes

This recipe can easily be doubled by using a 9x13-inch baking dish.

Nutrition: Per Serving

  • Calories: 315
  • Fat: 14g
  • Carbohydrates: 25g
  • Protein: 18g

Recipe Tips

  • For a creamy texture, add an additional 1/4 cup of heavy cream.
  • For a crunchier texture, add an additional 1/4 cup of cornbread mix.
  • For a spicier flavor, add 1/4 teaspoon of cayenne pepper.
  • For a vegetarian version, substitute the chicken with your favorite vegetables.

This chicken pot pie with cornbread crust is sure to be a hit with the entire family. It’s a hearty, flavorful meal that’s easy to make and requires minimal ingredients. Plus, the combination of savory chicken, vegetables, and buttery cornbread crust is simply irresistible. So, the next time you’re looking for a comforting meal, give this recipe a try. You won’t be disappointed!


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