Cornbread Topped Chicken Pot Pie
Course: Chicken, Main CourseServings
8
servingsPrep time
35
minutesCooking time
25
minutesCalories per serving
450
kcalIntroducing the Cornbread Topped Chicken Pot Pie, a classic American dish that not only satisfies the appetite but is a moderate calorie choice for a comforting meal. Each serving packs around 450 calories, making it a hearty yet not overly heavy choice for a delightful dinner. This dish is a true testament to the wholesome blend of savory flavors and healthy vegetable goodness.
The roots of this pie hark back to traditional American culinary heritage, where pot pies have been a household staple for generations. The introduction of this cornbread-topped variation possibly finds its origins in the fusion of Indigenous American cornbread and the European-style pot pie. Over time, this combination has evolved into the contemporary rendition we enjoy today, offering a balanced structure that complements the hearty mix of ingredients.
This dish is like a savory symphony—a medley of tender chicken, an array of vibrant vegetables, and a comforting cornbread topping. It’s a texture-rich experience, where the cornbread layer provides a balancing structure to the delightful mix of soft, savory fillings. It’s like a wholesome choir of flavors on your palate, harmonizing the hearty, earthy taste of vegetables with the comforting, slightly sweet notes of cornbread.
The preparation is a delightful journey. It involves sautéing chicken until golden, then cooking a medley of vegetables, and creating a creamy base with a dash of Campbell’s Cream of Chicken Soup and milk. The crowning glory is the cornbread topping—a mixture of butter, egg, milk, and cornbread mix, baked to golden perfection in the oven. Piping hot and fresh out of the oven, this pie is ready to be portioned and served, delivering a symphony of flavors and textures with every bite. Rich in nutrients and an excellent way to enjoy a balanced meal, it’s a culinary experience that marries heartiness and health in a single dish.
The roots of this pie hark back to traditional American culinary heritage, where pot pies have been a household staple for generations. The introduction of this cornbread-topped variation possibly finds its origins in the fusion of Indigenous American cornbread and the European-style pot pie. Over time, this combination has evolved into the contemporary rendition we enjoy today, offering a balanced structure that complements the hearty mix of ingredients.
This dish is like a savory symphony—a medley of tender chicken, an array of vibrant vegetables, and a comforting cornbread topping. It’s a texture-rich experience, where the cornbread layer provides a balancing structure to the delightful mix of soft, savory fillings. It’s like a wholesome choir of flavors on your palate, harmonizing the hearty, earthy taste of vegetables with the comforting, slightly sweet notes of cornbread.
The preparation is a delightful journey. It involves sautéing chicken until golden, then cooking a medley of vegetables, and creating a creamy base with a dash of Campbell’s Cream of Chicken Soup and milk. The crowning glory is the cornbread topping—a mixture of butter, egg, milk, and cornbread mix, baked to golden perfection in the oven. Piping hot and fresh out of the oven, this pie is ready to be portioned and served, delivering a symphony of flavors and textures with every bite. Rich in nutrients and an excellent way to enjoy a balanced meal, it’s a culinary experience that marries heartiness and health in a single dish.
Ingredients
1 can of Campbell’s Cream of Chicken Soup
70 g (2.5 oz) celery
100 g (3.5 oz) frozen corn
100 g (3.5 oz) frozen green peas
100 g (3.5 oz) frozen green beans
250 g chopped mushrooms
2 chicken breasts, diced
1 large carrot, diced
Half a white onion, diced
2 tbsp butter
1 glass of milk
3 cloves minced garlic
1 tsp dried oregano
1 tsp dry basil
Salt/pepper to taste
2-3 tbsp vegetable oil
2 tbsp flour
- Corn topping
Cornbread and muffin mix (184 g – 6.5 oz)
2 tbsp butter
1 egg
80 ml (2.7 fl oz) milk
Directions
- Saute the chicken in vegetable oil about 10 minutes, until golden brown. Salt and pepper to taste. Set aside.
- In another skillet, saute the onion, celery, and carrots in butter for about 7 minutes also until golden brown.
- Add the mushrooms to vegetables and cook for another 3-4 minutes until the mushrooms become soft.
- Now add all the remaining vegetables, spices, garlic and salt to the pan. Cook the mixture for about 7 minutes, stirring constantly.
- Add flour to the pan and stir with a spatula so that it is evenly mixed with the vegetables.
- At the very end, add Campbell’s cream of chicken soup, fried chicken, a glass of milk and a glass of water to the pan. Put on the stove and cook for half a minute until thickened.
- Now let’s get to the corn topping. Take a mixing bowl and combine the melted butter, egg and milk in it.
- Add the corn mix. Whisk until combined. Corn topping is ready.
- Take a baking dish. Place chicken and vegetable filling in it. Top everything with corn topping.
- Place the pan in an oven preheated to 180 degrees C° (350 F) for 25 minutes until the cake is browned.
- When ready, cut the pie into portions and serve hot.
