Best 2 Cornbread Topped Chicken Pot Pie Recipes

Do you want a warm, filling meal that is perfect for a cold day? Cornbread topped chicken pot pie is a classic comfort food that is easy to make and can be enjoyed by people of all ages. With its creamy filling, tender chicken, and crispy cornbread topping, this dish will be the perfect addition to your dinner table. Read on to discover the best recipe for cornbread topped chicken pot pie, with tips and tricks to make it even more delicious.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Tips:

Use a variety of vegetables: Don't be afraid to mix and match different vegetables in your chicken pot pie. Some good options include carrots, celery, onions, peas, and corn.
Don't overcook the chicken: Overcooked chicken can be dry and tough. Cook the chicken until it is just cooked through, then remove it from the pot and set it aside.
Make sure the sauce is thick enough: The sauce in a chicken pot pie should be thick enough to coat the vegetables and chicken. If the sauce is too thin, it will be watery and runny.
Use a good quality cornbread mix: The cornbread topping is an important part of a chicken pot pie. Make sure you use a good quality cornbread mix.
Bake the pot pie until the cornbread topping is golden brown: The cornbread topping should be golden brown and crispy when the pot pie is finished baking.

Conclusion:

Cornbread-topped chicken pot pie is a delicious and comforting dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a chicken pot pie that is sure to be a hit with your family and friends.