Chicken Pot Pie With Cornbread Crust Oprah Recipes

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CORNBREAD CHICKEN POT PIE



Cornbread Chicken Pot Pie image

You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 45m

Yield 4

Number Of Ingredients 7

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 (8 ounce) package corn muffin mix
¾ cup milk
1 egg
½ cup shredded Cheddar cheese

Steps:

  • Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
  • Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
  • Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 58.6 g, Cholesterol 107.4 mg, Fat 22.7 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 8.3 g, Sodium 1486.8 mg, Sugar 4.7 g

BBQ CHICKEN POTPIE WITH CORNBREAD CRUST



BBQ Chicken Potpie With Cornbread Crust image

Provided by Food Network

Yield Feeds about 6 hearty portions at my house

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups chopped onion
Two 4.5-ounce cans of chopped green chilies
1 teaspoon minced garlic
2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup vinegar (preferably cider vinegar)
5 previously cooked chicken legs, shredded
2 tablespoons brown sugar
1-ounce unsweetened chocolate, finely chopped
One 12-ounce bottle chili sauce
1 cup chicken broth
2 boxes cornbread mix (I use Jiffy)
2 large eggs
2/3 cup milk (water or chicken broth also work well)
Salt and pepper to taste

Steps:

  • Preheat oven to 375.
  • In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
  • Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
  • Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
  • Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
  • Serve hot.

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 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

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