Name: Cast Iron Cornbread Chicken Pot Pie
Total time: PT3000.0S
Yield: 4
Ingredients: 2 tablespoon Oil; 2 tablespoon Unsalted Butter; 1/2 Onion; 4 tablespoon All-Purpose Flour; 1 1/2 teaspoon Salt; 1 1/2 teaspoon Ground Black Pepper; 1 1/2 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 3/4 cup Unsalted Chicken Stock; 1/4 cup Heavy Cream; 1 Rotisserie Chicken; 1 bag Frozen Mixed Vegetables; 3/4 cup Corn Masa Flour; 1/4 cup All-Purpose Flour; 1/2 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 1/2 cup Granulated Sugar; 1/2 teaspoon Salt; 2 Egg; 1 tablespoon Unsalted Butter; 1/2 cup Milk

This Southern chicken pot pie with cornbread is a twist on the classic. The flavors are amazing and will give you the feeling of an amazing home-cooked dinner with every bite.

Oven

Intermediate

Poultry

Cast Iron Cornbread Chicken Pot Pie

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Chicken Pot Pie

tablespoon

Unsalted Butter

Onion

All-Purpose Flour

Salt

teaspoon

Ground Black Pepper

Garlic Powder

Onion Powder

Unsalted Chicken Stock

Heavy Cream

Rotisserie Chicken

Frozen Mixed Vegetables

Cornbread

Corn Masa Flour

Baking Soda

Baking Powder

Granulated Sugar

Milk

Stand Mixer

Stove

Preheat oven to 425 degrees F (220 degrees C).

In a large heavy-bottom skillet over medium heat, add {@2:} and {@0:}. Add the {@1:} and cook for 2 minutes.

In a large heavy-bottom skillet over medium heat, add Oil (2 tablespoon) and Unsalted Butter (2 tablespoon). Add the Onion (1/2 N/A) [chopped] and cook for 2 minutes.

In a large heavy-bottom skillet over medium heat, add Oil (2 Tbsp) and Unsalted Butter (2 Tbsp). Add the Onion (1/2) and cook for 2 minutes.

Stir in the {@1:}, {@4:}, {@0:}, {@2:}, and {@3:}, until flour evenly coats onion.

Stir in the All-Purpose Flour (4 tablespoon), Salt (1 1/2 teaspoon), Ground Black Pepper (1 1/2 teaspoon), Garlic Powder (1 1/2 teaspoon), and Onion Powder (1 teaspoon), until flour evenly coats onion.

Stir in the All-Purpose Flour (4 Tbsp), Salt (1 1/2 tsp), Ground Black Pepper (1 1/2 tsp), Garlic Powder (1 1/2 tsp), and Onion Powder (1 tsp), until flour evenly coats onion.

Stir in {@0:} and {@1:}, stir to remove any lumps.

Stir in Unsalted Chicken Stock (1 3/4 cup) and Heavy Cream (1/4 cup), stir to remove any lumps.

Stir in Unsalted Chicken Stock (1 3/4 cups) and Heavy Cream (1/4 cup), stir to remove any lumps.

Add the {@1:} and {@0:}, then bring to a boil. Taste and adjust seasoning.

Add the Rotisserie Chicken (1 N/A) [shredded] and Frozen Mixed Vegetables (1 bag) [thawed], then bring to a boil. Taste and adjust seasoning.

Add the Rotisserie Chicken (1) and Frozen Mixed Vegetables (1 bag), then bring to a boil. Taste and adjust seasoning.

In a bowl mix the {@2:}, {@0:}, {@4:}, {@3:}, {@1:}, and {@5:} together.

In a bowl mix the Corn Masa Flour (3/4 cup), All-Purpose Flour (1/4 cup), Baking Soda (1/2 teaspoon), Baking Powder (1/2 teaspoon), Granulated Sugar (1/2 cup), and Salt (1/2 teaspoon) [No Prep] together.

In a bowl mix the Corn Masa Flour (3/4 cup), All-Purpose Flour (1/4 cup), Baking Soda (1/2 tsp), Baking Powder (1/2 tsp), Granulated Sugar (1/2 cup), and Salt (1/2 tsp) together.

Stir in Egg (2 N/A) [beaten], Unsalted Butter (1 tablespoon) [melted, No Prep], and Milk (1/2 cup).

Stir in Egg (2), Unsalted Butter (1 Tbsp), and Milk (1/2 cup).

Pour evenly over chicken and bake in the oven for 20-25 minutes, until cornbread is golden brown.

Remove from the oven and cool for 10 minutes before eating.

Cast Iron Cornbread Chicken Pot Pie

4.0

50MINS

$6.36

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions