Cornbread Chicken Pot Pie Recipe

Name: Cornbread Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 3 large carrots, cut into chunks; 1 baking potato, peeled and cut into chunks; Kosher salt; Freshly ground black pepper; 1/4 all-purpose flour; 3 cups chicken stock or low-sodium broth; 2 cups shredded rotisserie chicken; 1 1/4 cups cornmeal; 1/3 cup all-purpose flour; Kosher salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 large egg; 1 cups well-shaken buttermilk

Servings: persons

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 large carrots, cut into chunks
1 baking potato, peeled and cut into chunks
Kosher salt
Freshly ground black pepper
1/4 all-purpose flour
3 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
1 1/4 cups cornmeal
1/3 cup all-purpose flour
Kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1 cups well-shaken buttermilk

1
Make the filling In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper.
2
Cook, stirring occasionally, until golden, 8 to 10 minutes.
3
Stir in the flour and cook, until incorporated, about 2 minutes.
4
Pour in the stock and bring to a boil, then stir in the chicken.
5
Season the filling with salt and pepper to taste.
6
Place the filling in a 10-inch pie plate.
7
Make the cornbread In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda.
8
Whisk the egg and buttermilk into the cornmeal mixture.
9
Pour the batter over the filling in the pie plate.
10
Bake the pot pie until the filling is bubbling and the cornbread is golden, about 25 minutes.

1300

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large onion, chopped, 3 garlic cloves, finely chopped, 3 large carrots, cut into chunks, and more.

Yes, Cornbread Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Chicken Pot Pie

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