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.
Total Time
50min
4.0
4 Ratings
Author: Meiko and the Dish
Servings:
4
Ingredients
Chicken Pot Pie
•
2
Tbsp
Oil
•
2
Tbsp
Unsalted Butter
•
1/2
Medium
Onion
, chopped
•
1/4
cup
All-Purpose Flour
•
1/2
Tbsp
Salt
•
1/2
Tbsp
Ground Black Pepper
•
1/2
Tbsp
McCormick® Garlic Powder
•
1
tsp
Onion Powder
•
1 3/4
cups
Unsalted Chicken Stock
•
1/4
cup
Heavy Cream
•
1
Rotisserie Chicken
, shredded
•
1
bag
(12 oz)
Frozen Mixed Vegetables
, thawed
Cornbread
•
3/4
cup
Corn Masa Flour
•
1/4
cup
All-Purpose Flour
•
1/2
tsp
Baking Soda
•
1/2
tsp
Baking Powder
•
1/2
cup
Granulated Sugar
•
1/2
tsp
Salt
•
2
Eggs
, beaten
•
1
Tbsp
Unsalted Butter
, melted
•
1/2
cup
Milk
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
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.
3.
Stir in the All-Purpose Flour (1/4 cup), Salt (1/2 Tbsp), Ground Black Pepper (1/2 Tbsp), McCormick® Garlic Powder (1/2 Tbsp), and Onion Powder (1 tsp), until flour evenly coats onion.
4.
Stir in Unsalted Chicken Stock (1 3/4 cups) and Heavy Cream (1/4 cup), stir to remove any lumps.
5.
Add the Rotisserie Chicken (1) and Frozen Mixed Vegetables (1 bag), then bring to a boil. Taste and adjust seasoning.
6.
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.
7.
Stir in Eggs (2), Unsalted Butter (1 Tbsp), and Milk (1/2 cup).
8.
Pour evenly over chicken and bake in the oven for 20-25 minutes, until cornbread is golden brown.
9.
Remove from the oven and cool for 10 minutes before eating.
Nutrition Per Serving
CALORIES
449
FAT
21.9 g
PROTEIN
6.0 g
CARBS
58.2 g
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