Cornbread Chicken Pie
Warm, hearty, and bursting with Southern-inspired charm, this Cornbread Chicken Pie is the ultimate comfort food mashup. This recipe combines a savory chicken and vegetable filling, enriched with a creamy, herb-infused sauce, and a golden, fluffy cornbread topping that’s both satisfying and easy to make. Perfect for weeknight dinners or cozy family gatherings, this one-dish wonder uses simple pantry staples like cornbread mix, frozen vegetables, and chicken broth to create a meal that’s as quick to prepare (just 20 minutes of prep time!) as it is delicious. The buttery cornbread crust bakes to golden perfection, creating a delicious contrast to the rich and flavorful filling underneath. Serve it fresh out of the oven for a crowd-pleasing dinner, and enjoy Southern comfort in every bite.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 tbsp butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups milk
- 2 cups frozen mixed vegetables (carrots, peas, green beans)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 1 box (approx 8.5 oz) cornbread mix
- 1 large egg
- 0.33 cups milk (for cornbread mix)
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a 9-inch pie dish or casserole dish and set aside.
Cook the chicken: Heat a medium skillet over medium heat and cook the chicken breast until fully cooked, about 4-5 minutes per side. Remove from the skillet, shred or dice the chicken, and set aside.
In the same skillet, melt butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth and 1/2 cup milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 3-4 minutes.
Stir in the shredded chicken, frozen mixed vegetables, salt, black pepper, and dried thyme. Remove the mixture from heat and transfer to the prepared pie dish, spreading it evenly.
Prepare the cornbread topping: In a medium bowl, combine the cornbread mix, egg, and 1/3 cup milk. Stir until just combined.
Spread the cornbread batter evenly over the chicken mixture, ensuring the topping covers the filling entirely.
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
Remove the pie from the oven and let it rest for 5-10 minutes before serving. Enjoy your comforting Cornbread Chicken Pie!
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 5918 mg | 257% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 80.0 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1017 mg | 78% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3128 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
