CORNBREAD CHICKEN POT PIE
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
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
Provided by Food Network
Time 3h
Yield 6 servings
Number Of Ingredients 26
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.;
CORNBREAD CHICKEN POT PIE
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
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
CHICKEN POT PIE WITH JALAPENO CORNBREAD TOPPING
Steps:
- 1. To prepare the filling: Preheat the oven to 425 degrees F. Put the chicken in a large saucepan with the squash, mushrooms, and broth. Bring to a simmer over medium-high heat and cook just until the meat is opaque, and the squash is slightly soft, 5 to 7 minutes. Use a slotted spoon to transfer the chicken, squash and mushrooms to a 2-quart ovenproof casserole dish. Return the liquid to a boil and reduce to 2 cups, about 15 minutes.
- 2. Melt the butter in a large saucepan over medium-high heat. Add flour and chili powder and stir until fragrant and bubbling, 2 to 3 minutes. Whisk in the reduced broth and bring to a simmer. Cook, stirring often, until the consistency of thick gravy, about 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper . Pour the sauce over chicken and vegetables. (The recipe can be made up to 2 days ahead at this point. Keep covered in the refrigerator and bring to room temperature before continuing.)
- 3. To prepare the topping: In large bowl, combine cornmeal, 1/2 cup flour, baking powder, baking soda, and 1 1/2 teaspoons salt. In another small bowl, mix the buttermilk, egg, jalapeno, and 1 tablespoon oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Drop large spoonfuls of batter, over the chicken to cover. Bake until the topping is lightly browned and the sauce is bubbly, about 20 to 25 minutes. Serve.
Nutrition Facts : Calories 675, Fat 27 grams, SaturatedFat 11 grams, Cholesterol 227 milligrams, Sodium 951 milligrams, Carbohydrate 63 grams, Fiber 6 grams, Protein 49 grams
CORNBREAD TOPPED CHICKEN POT PIE
I like this recipe because of the cornbread and the different than normal vegetables for the pie
Provided by janet s
Categories Savory Pies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees Spray a 9x13 casserole pan with an oil spray
- 2. In a large skillet sauté chicken chunks, seasoning salt, and onions about six minutes Add gravy and heat till slow boiling stage Cover and simmer five minutes
- 3. Rinse froze vegetables to thaw and drain well Add vegetables, sour cream and gravy to simmering chicken Pour into the 9x13 pan
- 4. Mix cornbread mix with milk and butter, stirring only to just moistened Drop tablespoon size dumplings around outer edges of pot pie into the hot chicken mixture
- 5. Bake 22-25 minutes till cornbread is done and golden Let set 5 minutes before serving
- 6. Note: use two boxes of cornbread muffin mix and increase milk to 2/3 cups and melted butter to 4 tablespoons to cover the whole pot pie if you prefer
CORNBREAD-TOPPED CHICKEN POT PIE
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
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-TOPPED CHICKEN POT PIE
Steps:
- 1. Preheat oven to 350 degrees F. Cook veggies according to package directions; drain. 2. In same saucepan, melt light butter; remove from heat, pour into medium bowl. Stir in drained veggies, chicken, soup, 2 Tbsp milk, salt & pepper. Transfer mixture to 2-quart casserole dish. 3. In same bowl, stir together self-rising cornmeal, egg 1/4 cup milk & oil. Spoon cornbread mixture over veggie mixture in casserole dish. 4. Bake about 30 minutes or until topping is golden. Nutrition Info: 250 calories, Fat 9g, Sat Fat 3g, Chol 65mg, Sodium 815mg, Potassium 160mg, Carbs 31g, Fiber 3g, Sugar 6g, Protein 14g
CAMPBELL'S CORNBREAD CHICKEN POT PIE
I have a book of campbell's soup recipes that this recipe came from. It's quick and easy and easy on a budget.
Provided by Holli Cadwell-Dunn
Categories Savory Pies
Time 50m
Number Of Ingredients 6
Steps:
- 1. stir soup, milk, black pepper, corn and chicken in 2 qrt casserole.
- 2. bake at 425 degree F for 20 mins.
- 3. seperate the cornbread into 8 pieces along perforations. ( do not unroll dough.)
- 4. place over hot chicken mixture.
- 5. bake for 20 mins more or until the bread is golden.
CHICKEN POT PIE WITH CORNBREAD CRUST - OPRAH
Steps:
- To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart casserole dish coated with cooking spray and cook until heated and thickened. Spread evently into an ovenproof dish. To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
CORNBREAD-TOPPED CHICKEN POT PIE
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 @MakeItYours
Number Of Ingredients 11
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.
CORNBREAD CHICKEN POT PIE
Steps:
- Preheat oven to 400 degrees. In 9 in pie plate, mix soup, corn, and chicken. Mix muffin mix, milk, and egg. Pour over chicken mix. Bake for 30 minutes or until golden. Sprinkle with cheese.
CHICKEN POT PIE WITH CORNBREAD CRUST
How to make Chicken Pot Pie with Cornbread Crust
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- To make filling: Preheat the oven to 400°.
- Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together.
- Add onion and sauté until tender, about 4 or 5 minutes.
- Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes.
- Stir in chicken, peas, potato, carrots, salt, pepper.
- Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.
- To make crust:
- In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
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