Cornbread Chicken Pie Recipes

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CORNBREAD CHICKEN POT PIE



Cornbread Chicken Pot Pie image

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

1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (8 1/2 ounce) package corn muffin mix
3/4 cup milk
1 egg

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

CORNBREAD CHICKEN PIE



Cornbread Chicken Pie image

This is another great country dish, a bubbling chicken pie, that will take you over the edge. Quick and easy to make and very tasty. A dish from the Ottawa Valley.

Provided by Baby Kato

Categories     Savory Pies

Time 55m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 23

2 chicken breasts, large, halved
1/4 cup butter
1/2 cup onion, sweet, chopped
1 shallot, french, large, sliced
1/4 cup mushroom, cremi, sliced
1 cup bell pepper, sweet (mixture, red or orange or yellow)
1/2 cup corn, frozen, peaches and cream
1/4 cup flour
1 teaspoon salt, sea
1 teaspoon oregano, fresh, chopped
1 1/2 cups milk
1/2 cup broth, chicken
1/2 cup cornmeal
1/2 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1 egg
2/3 cup milk
3 tablespoons butter, melted
1/2 cup monterey jack cheese, shredded
1/2 teaspoon paprika
1/4 teaspoon oregano

Steps:

  • Preheat oven 425°F.
  • Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.
  • Drain, remove the chicken from pot, deskin, debone and cube.
  • Place the cooked chicken in the fridge until needed.
  • Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.
  • Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.
  • Stirring often, cook until the mixture has thickened, add chicken cubes.
  • Pour into a round baking dish.
  • In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
  • Blend in the egg, milk and butter.
  • Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.
  • Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.

CORNBREAD CHICKEN POT PIE



Cornbread Chicken Pot Pie image

Provided by Food Network

Time 3h

Yield 6 servings

Number Of Ingredients 26

1 (3 1/2 pound) chicken
5 cups water
1 onion
2 ribs celery, chopped
2 bay leaves
1 sprig fresh thyme
6 peppercorns
2 tablespoons unsalted butter
1/2 cup chopped onions
1/2 cup chopped celery
2 cup chicken stock or canned broth
1 cup milk
6 teaspoons all-purpose flour
1 (10-ounce) package frozen mixed vegetables, thawed and drained
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon chili powder
1 cup milk
2 large eggs
1/4 cup vegetable oil or melted butter

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 TOPPED CHICKEN POT PIE



Cornbread Topped Chicken Pot Pie image

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

1 1/4 lb chicken breast boneless cubed into 1 1/2 inch chunks
1/2 tsp seasoned salt
1 medium onion chopped
2 jar(s) chicken gravy or two 8 oz cans
1 1/2 bag(s) frozen bag of carrots, broccoli, and cauliflower blend vegetables
1/2 c sour cream
1 box or pouch of cornbread mix or jiffy corn muffin mix
1/3 c milk
2 Tbsp melted butter

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



Cornbread-Topped Chicken Pot Pie image

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

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese

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 CHICKEN POT PIE



Cornbread Chicken Pot Pie image

This is a gooseberry Patch recipe that was submitted by Roberta Valella. It looks like week night comfort food to me.

Provided by Miss Fannie

Categories     < 30 Mins

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 chicken breasts, cooked and cubed
2 (10 3/4 ounce) cans cream of corn soup
16 ounces sour cream
pepper
1 teaspoon dried basil
16 ounces frozen mixed vegetables
cornbread mix
1 cup shredded cheddar cheese

Steps:

  • Evenly arrange chicken in a greased 13"x 9" inch baking pan. In a bowl, mix together soup, sour cream, pepper, and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread according to package instructions. Spread batter evenly to cover vegetables. Sprinkle with cheese. Bake, uncovered at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.

Nutrition Facts : Calories 674.5, Fat 47, SaturatedFat 23.7, Cholesterol 184.7, Sodium 421.3, Carbohydrate 20.7, Fiber 5.1, Sugar 4.3, Protein 43.9

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