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RECIPE

21 INGREDIENTS•9 STEPS•50min

Cast Iron Cornbread Chicken Pot Pie

Name: Cast Iron Cornbread Chicken Pot Pie
Total time: 3000 s
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

5.0

2 Ratings

Editor's Choice

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.

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Cast Iron Cornbread Chicken Pot Pie Recipe | SideChef

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Whether you’re an aspiring chef, or someone who gets sweet potatoes and yams confused, I’ll provide guides to help you get familiar with the kitchen and my must-have tools for success.

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Whether you’re an aspiring chef, or someone who gets sweet potatoes and yams confused, I’ll provide guides to help you get familiar with the kitchen and my must-have tools for success.

https://Meikoandthedish.com

50min

Total Time

$6.36

Cost Per Serving

Ingredients

US / METRIC

Servings:

Serves 4

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

Garlic Powder

1 tsp

Onion Powder

1 3/4 cups

Unsalted Chicken Stock

1/4 cup

Heavy Cream

Rotisserie Chicken , shredded

skin and bones removed

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

Eggs , beaten

1 Tbsp

Unsalted Butter , melted

1/2 cup

Milk

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Nutrition Per Serving

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CALORIES

1228

FAT

68.6 g

PROTEIN

83.9 g

CARBS

70.6 g

Cooking Instructions

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Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 7

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

Step 8

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

Step 9

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

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Cast Iron Cornbread Chicken Pot Pie

Ingredients

Chicken Pot Pie

Cornbread

Nutrition Per Serving

Cooking Instructions

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