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Recipes
Cast Iron Cornbread Chicken Pot Pie
Recipe

21 INGREDIENTS • 9 STEPS • 50MINS

Cast Iron Cornbread Chicken Pot Pie

4
4 ratings
Editor's Choice
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
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Meiko and the Dish
Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.
https://meikoandthedish.com/
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.
50MINS
Total Time
$6.36
Cost Per Serving
Ingredients
Servings
4
US / Metric
Chicken Pot Pie
Oil
2 Tbsp
Oil
Onion
1/2
Onion, chopped, Medium
Salt
1/2 Tbsp
Garlic Powder
1/2 Tbsp
Garlic Powder
Onion Powder
1 tsp
Onion Powder
Unsalted Chicken Stock
1 3/4 cups
Unsalted Chicken Stock
Heavy Cream
1/4 cup
Heavy Cream
Rotisserie Chicken
1
Rotisserie Chicken, shredded
skin and bones removed
Frozen Mixed Vegetables
1 bag
12 oz
Frozen Mixed Vegetables, thawed
Cornbread
Corn Masa Flour
3/4 cup
Corn Masa Flour
Baking Soda
1/2 tsp
Baking Soda
Baking Powder
1/2 tsp
Baking Powder
Salt
1/2 tsp
Egg
2
Eggs, beaten
Unsalted Butter
1 Tbsp
Milk
1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
449
Fat
21.9 g
Protein
6.0 g
Carbs
58.2 g
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Cast Iron Cornbread Chicken Pot Pie
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Meiko and the Dish
Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.
https://meikoandthedish.com/
Cooking InstructionsHide images
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 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 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 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 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 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.
step 9 Remove from the oven and cool for 10 minutes before eating.
Tags
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American
Comfort Food
Chicken
Shellfish-Free
Kid-Friendly
Dinner
One-Pot
Vegetables
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