Cornbread Chicken Pie
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
976
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).