Cornbread Chicken Pot Pie Recipe

Recipe By Slurrp

Cornbread Chicken Pot Pie is a comforting and delicious twist on the classic pot pie. Tender chicken and vegetables are cooked in a creamy sauce and topped with a layer of golden cornbread. The combination of the savory filling and sweet cornbread crust creates a perfect balance of flavors. This hearty dish is sure to be a hit with the whole family.

4.5
24 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
Cornbread Chicken Pot Pie
plan
Bookmark

ingredients serve

Ingredients for Cornbread Chicken Pot Pie Recipe

  • 0.17 pound Boneless, Skinless Chicken Breasts, Diced
  • 0.17 tablespoon Oil
  • 0.17 Onion, Chopped
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 1/25 cup All Purpose Flour
  • 0.17 cup Chicken Broth
  • 0.17 cup Milk
  • As required Salt And Pepper To Taste
  • as needed Cornbread Batter

Directions: Cornbread Chicken Pot Pie Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.In a large skillet, heat oil over medium heat. Add diced chicken and cook until browned.
  • STEP 3.Add chopped onion, carrots, and celery to the skillet. Cook until vegetables are tender.
  • STEP 4.Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk.
  • STEP 5.Bring the mixture to a boil, then reduce heat and simmer until thickened.
  • STEP 6.Season with salt, pepper, and any desired herbs or spices.
  • STEP 7.Pour the chicken and vegetable mixture into the greased baking dish.
  • STEP 8.Prepare the cornbread batter according to the package instructions.
  • STEP 9.Spread the cornbread batter evenly over the chicken and vegetable mixture.
  • STEP 10.Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden and cooked through.
  • STEP 11.Allow the pot pie to cool for a few minutes before serving.
  • STEP 12.Serve hot and enjoy!

Cooking Tips

  • Feel free to add other vegetables like peas or green beans to the filling.
  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • If you prefer a thicker filling, you can add more flour or cornstarch to the sauce.
  • For a crispy cornbread crust, you can brush the top with melted butter before baking.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pot pie in the oven or microwave until heated through.
  • Serve the cornbread chicken pot pie as a main dish with a side salad or steamed vegetables.
Nutrition
value
302
calories per serving
16 g Fat28 g Protein10 g Carbs5 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    28g
  • Carbs
    10g
  • Fiber
    5g

MacroNutrients

  • Carbs
    10g
  • Protein
    28g
  • Fiber
    5g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    2mg
  • Vitamin A
    2564mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    1mg
  • Phosphorus
    235mg
  • Selenium
    28mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp