Best Cornbread Topped Chicken Pot Pie Recipes
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
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.
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