Hot And Spicy Chicken Pie
A spicy, cheesy chicken pie with a flavorful chili and corn filling topped with crunchy cornbread, perfect for comforting family dinners and those who love bold flavors.
Ingredients
- 3 chicken breasts, skinned, boned and cut into bite size pieces
- 1/2 cup chicken broth ⓘ
- 1 medium onion, cut into thin wedges ⓘ
- 1 (8 1/2 oz.) package corn bread mix ⓘ
- 2 (4 oz.) cans diced chili peppers, drained ⓘ
- 1/2 (10 oz.) package frozen whole kernel corn ⓘ
- 1/2 cup sliced celery ⓘ
- 1/2 cup salsa picante ⓘ
- 4 teaspoons cornstarch ⓘ
- 1 1/2 cups shredded Cheddar cheese ⓘ
Instructions
- Combine chicken, corn, broth, celery, and onion in a saucepan.
- Bring to boiling; reduce heat and simmer for 10 to 15 minutes.
- Add salsa picante to the mixture.
- In a small bowl, stir 2 tablespoons water into cornstarch until smooth.
- Add the cornstarch mixture to the chicken mixture and cook, stirring until bubbly.
- Cook for 2 minutes more.
- Prepare the corn bread according to the package directions.
- Pour the chicken mixture into a 10 x 6 x 2-inch baking dish.
- Sprinkle with shredded Cheddar cheese and drained diced chili peppers.
- Spoon the prepared cornbread batter atop the filling.
- Bake in a preheated 425°F oven for 20 minutes until golden and bubbly.
Tips & Substitutions
For an extra kick, consider adding some cayenne pepper or hot sauce to the chicken mixture. If you don't have cornstarch, you can use flour as a thickener instead. For a healthier option, substitute the cornbread mix with a whole grain blend. You can also add veggies like bell peppers or carrots for added nutrition. This dish is perfect for using up leftover chicken too.
Serving Suggestions
Serve the Hot And Spicy Chicken Pie with a side of mixed greens or a simple salad for a refreshing contrast. It also pairs beautifully with Linda'S Chicken And Rice for a hearty meal. For a complete dinner, consider adding some roasted vegetables or a light soup, like Homestyle Chicken Noodle Soup, to round out the meal.
Storage & Reheating
To store leftovers, allow the pie to cool completely, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm the entire pie in a preheated oven at 350°F for about 15-20 minutes until heated through. This will help maintain its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Hot And Spicy Chicken Pie contains roughly 343 calories, with 12g protein, 38g carbohydrates, and 16g fat. It is an excellent source of vitamin C (57% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 780mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken can save time and add flavor. Simply shred or chop the chicken and add it to the mixture. Reduce the cooking time slightly since the chicken is already cooked, ensuring it's heated through before serving.
What can I substitute for the corn bread mix?
If you don’t have corn bread mix, you can make your own with flour, cornmeal, baking powder, sugar, and milk. Alternatively, use a savory biscuit mix or even a polenta base for a unique twist that still complements the filling.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken mixture and cornbread batter in advance. Store them separately in the refrigerator for up to 24 hours. When ready to bake, assemble the pie and follow the baking instructions for a fresh and warm meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).