CHICKEN POT PIE WITH CORNBREAD RECIPES
CORNBREAD CHICKEN POT PIE RECIPE - FOOD.COM
I got this recipe from a Campbell's soup cookbook. It is quick and easy to throw together after a long day at work.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
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, FatContent 19.9, SaturatedFatContent 6, CholesterolContent 112.7, SodiumContent 1311.3, CarbohydrateContent 60.6, FiberContent 5.1, SugarContent 14.2, ProteinContent 28.2
CORNBREAD-TOPPED CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
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
Total Time 1 hours 0 minutes
Prep Time 30 minutes
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 , CarbohydrateContent 53 g, CholesterolContent 160 mg, FatContent 4 , FiberContent 4 g, ProteinContent 37 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1190 mg, SugarContent 15 g, TransFatContent 1/2 g
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A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you’re craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
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Reviews 5
Total Time 1 hours 30 minutes
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Category Weeknight Dinners, Kid-Friendly, Comfort Food, One-Pot, Shellfish-Free, Full Meal, Soy-Free, Stand Mixer, Oven, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Tomato-Free
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Reviews 5
Total Time 3000S
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CHICKEN POT PIE WITH CORNBREAD CRUST - OPRAH.COM
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