Cornbread Chicken Pie
"This is another great country dish, a bubbling chicken pie, that will take you over the edge. Quick and easy to make and very tasty. A dish from the Ottawa Valley."
photo by PaulaG
- Ready In:
- 55mins
- Ingredients:
- 23
- Yields:
-
1 pie
- Serves:
- 4
ingredients
- 2 chicken breasts, large, halved
- 1⁄4 cup butter
- 1⁄2 cup onion, sweet, chopped
- 1 shallot, french, large, sliced
- 1⁄4 cup mushroom, cremi, sliced
- 1 cup bell pepper, sweet (mixture, red or orange or yellow)
- 1⁄2 cup corn, frozen, peaches and cream
- 1⁄4 cup flour
- 1 teaspoon salt, sea
- 1 teaspoon oregano, fresh, chopped
- 1 1⁄2 cups milk
- 1⁄2 cup broth, chicken
- 1⁄2 cup cornmeal
- 1⁄2 cup flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 1 egg
- 2⁄3 cup milk
- 3 tablespoons butter, melted
- 1⁄2 cup monterey jack cheese, shredded
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon oregano
directions
- Preheat oven 425°F.
- Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.
- Drain, remove the chicken from pot, deskin, debone and cube.
- Place the cooked chicken in the fridge until needed.
- Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.
- Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.
- Stirring often, cook until the mixture has thickened, add chicken cubes.
- Pour into a round baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
- Blend in the egg, milk and butter.
- Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.
- Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.
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Reviews
-
Loved it. I am a beginner cook, always looking for something that seems easy.<br/>This recipe made me look like a very good cook. Like to read the reviews and see what other have done just a little different. Of course I also tweaked the recipe a little. Used no mushrooms, but used a small bag of mixed vegetables, and used a packet of Mexican Cornbread for the topping.<br/>I was worried the cornbread mixture would not get done, but the cornbread mixture combined with the vegetables was perfection. -
This is the dish to make with left over chicken. We loved it! I didn't have some of the spices on hand, so I used Italian seasoning and it turned out wonderful. Thank you for posting such a great and easy recipe. -
Nothing beats comfort food. This was wonderful. I did increase the amount of mushrooms and used gluten free flours. The corn was cut fresh from the cob. The casserole was baked in an 8x8 inch square pan. We enjoyed this for dinner with a tossed salad. Made for Aussie Swap. -
Being Brits, we don't know about cornbread but this was delicious! Added more paprika & oregano as we love the tastes, and served with fresh green beans. Many thanks! -
Made for Everyday is a Holiday Tag. If I could give a recipe more than five stars this would be one of them. We all loved it - this is pure comfort food. The cornbread topping is so good and the filling is nice and creamy. I did leave out the mushrooms due to an allergy and increased the corn to 1 cup. Will definitely make this again as I always have these ingredients on hand. Thanks BabyKato for a great recipe!
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
