Best 3 Bbq Chicken Potpie With Cornbread Crust Recipes
Indulge in a tantalizing culinary journey with this BBQ Chicken Potpie with Cornbread Crust, a harmonious blend of smoky barbecue flavors and comforting potpie goodness. This dish features tender chicken smothered in a rich and flavorful BBQ sauce, nestled amidst a medley of vegetables, all encased in a golden-brown cornbread crust. The cornbread crust adds a delightful crunch and a touch of sweetness that perfectly complements the savory filling. Prepare to embark on a taste adventure that will satisfy your cravings and leave you longing for more.
But that's not all! This article offers a diverse collection of delectable recipes to suit every palate. Discover the zesty flavors of the Lemon Blueberry Scones, perfect for a refreshing morning treat or an afternoon snack. Satisfy your sweet tooth with the indulgent Chocolate Chip Cookies, featuring gooey chocolate chips and a chewy texture that will melt in your mouth.
For a savory delight, try the hearty and flavorful Beef and Bean Burritos, packed with tender beef, savory beans, and a blend of aromatic spices. And if you're looking for a refreshing and healthy option, the Quinoa Salad with Roasted Vegetables is a delightful combination of quinoa, roasted vegetables, and a tangy dressing.
Each recipe is carefully crafted with detailed instructions, ensuring that even novice cooks can create these culinary wonders with ease. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.
CORNBREAD CHICKEN POT PIE
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
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
CORNBREAD CHICKEN POT PIE
Provided by Food Network
Time 3h
Yield 6 servings
Number Of Ingredients 26
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
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
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
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and efficient in the kitchen.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes fresh vegetables, herbs, and meat.
- Don't Overcook the Chicken: Chicken is a delicate meat that can easily be overcooked. Cook it until it is just cooked through, or it will become dry and tough.
- Make the Cornbread Crust Ahead of Time: The cornbread crust can be made up to 2 days ahead of time and stored in the refrigerator. This will save you time on the day you are making the pot pie.
- Serve the Pot Pie Hot: Pot pie is best served hot and bubbly. If you are making it ahead of time, reheat it in the oven or microwave until it is warmed through.
Conclusion:
This BBQ chicken pot pie with cornbread crust is a delicious and hearty meal that is perfect for a cold winter day. The combination of BBQ chicken, vegetables, and cornbread crust is sure to please everyone at your table. With a little planning and preparation, you can easily make this dish at home. So what are you waiting for? Give it a try today!
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