Best 2 Cornbread Topped Chicken Pot Pie Recipes

Indulge in the tantalizing comfort food experience of Cornbread-Topped Chicken Pot Pie, a delightful fusion of classic flavors and textures. This culinary masterpiece showcases a golden-brown cornbread topping, perfectly complementing the savory filling of tender chicken, an array of colorful vegetables, and a creamy, flavorful sauce. With a focus on simple, fresh ingredients and easy-to-follow instructions, this recipe ensures a delightful homemade meal that will warm your heart and satisfy your taste buds.

In addition to the main recipe, this article offers a collection of variations to suit diverse preferences and dietary restrictions. Discover the irresistible Gluten-Free Cornbread-Topped Chicken Pot Pie, catering to those with gluten sensitivities. For a vegetarian delight, the Vegetarian Cornbread-Topped Pot Pie presents a hearty and flavorful meatless alternative. And for those seeking a touch of added richness, the Creamy Chicken Pot Pie with Cornbread Crust provides an ultra-indulgent version with a velvety sauce.

Whether you're a seasoned cook or just starting your culinary journey, this article provides everything you need to create a delectable Cornbread-Topped Chicken Pot Pie that will impress your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

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 for Making Cornbread-Topped Chicken Pot Pie:

- **Choose fresh, high-quality ingredients.** This will make a big difference in the taste of your dish. Look for organic, free-range chicken and fresh vegetables. - **Don't overcook the chicken.** Chicken is best when it is cooked through but still moist. Overcooked chicken will be dry and tough. - **Make sure the filling is thick enough.** The filling should be thick enough to hold its shape when you spoon it into the baking dish. If it is too thin, it will be runny and difficult to eat. - **Use a good quality cornbread mix.** A good quality cornbread mix will help to ensure that your cornbread topping is light and fluffy. - **Don't overmix the cornbread batter.** Overmixing the batter will make the cornbread tough. Stir just until the ingredients are combined. - **Bake the cornbread topping until it is golden brown.** This will give it a nice crispy texture.

Conclusion:

Cornbread-topped chicken pot pie is a delicious and comforting dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a cornbread-topped chicken pot pie that is sure to impress your family and friends.