Cornbread Chicken Pot Pie

Used this as a starting point. Used cream of mushroom and green chilies.

This was a big hit with my husband and grandkids (8, 10). I used boiled chicken thighs and canned "Mexicorn" to add a bit of color. The cornbread set just fine but filling was fairly runny. Next time I'll add some green vegetable (green beans, peas) for color and will pat dry vegetables and chicken to get a firmer pie. Having chicken pre-cooked and cut would make this dish a snap. Also, I made an extra batch of cornbread (recipe from box with less milk), let it set while pie baked and used the hot oven to make corn muffins for the week.

I made two pies with the frozen pie crust deep dish used one small can of corn add a can of carrots and frozen peas. I cubed the boneless chicken breast fried and a little cooking spray and butter with garlic powder and parsley salt and pepper. Then I feel the piecrust when you add the corn bread mix there will be a little left over that I baked alone and they came out delicious !

Amazing ! I sautéed my chicken with minced garlic fresh thyme and rosemary added a 14oz can of organic mixed vegetables then a teaspoon of Cajun seasoning a teaspoon of black pepper and some parsley for color. Warmed all together. Added 12oz cream of chicken soup to the mix. Made my jiffy corn bread with an egg that I let sit until it was room temperature. Then let the mix itself sit 10 minutes or so. Both of these steps make for a more fluffy cornbread. Added the soup mix the the pie pan then the jiffy corn bread on top. WOW knocked this one way out of the park !

I followed a few suggestions from others by adding a few more vegetables, salt, pepper and taco seasoning. Easy and a hit at my house. Will make again. I added a bit more cheese on the top and topped it with sour cream. Very good.

Okay, so I know this is a Campbell's recipe, but I didn't have the soup on hand, so I sort of just used the recipe as a jumping off point for what I ended up making. I substituted the soup with what is essentially gravy (like chicken-a-la-king base). I didn't have corn, either, and I like lots of vegetables. So, I added fresh potatoes, carrots, onions and frozen peas. I softened the carrots and potatoes in the microwave while the onions were being sauteed in olive oil. Added the peas when the onions were almost translucent (just to defrost them). Turned off the heat and mixed in the carrots and potatoes. The chicken I used was frozen boneless skinless chicken breasts. After defrosting, I tenderized and seasoned them with salt, pepper, dried parsley and garlic powder. Then cooked them in olive oil over medium-low heat until just lightly browned. The rest was prepared according to the recipe, except for the omission of cheese (I just wasn't in the mood for it). Though next time, I think I'll divide the cornbread mix and partially pre-bake half of it in the pie plate so that we have a bottom crust. The top was pretty thick, and I think it'd be nice if the bread was a bit more mixed in with the filling. So this rating is for what I ate. The original recipe just seemed a bit too basic for me.