Cooking With Kimes: Cornbread Chicken Pot Pie

Do you need something to impress friends and family? Look no further. This recipe is easy, delicious, and comforting. I took my traditional cornbread recipe and used it as a topping for a chicken pot pie. With no pie crust to roll out, this recipe comes together quickly and without hassle!

Ingredients: Chicken Pot Pie Filling

2 cups of shredded chicken

3 carrots chopped

3 stalks of celery chopped

1 onion diced

3 cloves of garlic minced

1/4 cup of flour

2-3 cups of chicken stock

Splash of heavy cream

1/2 tsp of chopped thyme - optional Salt & pepper

Sauté carrots, celery, and onion until soft and translucent. Add garlic and cook another 3 minutes. Add chicken, and set heat to medium-high. Sprinkle flour over the top of mixture and let cook until flour is absorbed. Add in chicken broth and let bubble until thickened. Season with salt & pepper add thyme.

Ingredients: Cornbread

1 cup of yellow cornmeal

1 cup of all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup of buttermilk - room temp.

1 egg - room temp.

1/2 cup - 1 stick of unsalted butter melted

1/3 cup of dark brown sugar

3 tbsp. honey

(Try this: add some diced jalapeños and cheddar cheese for a ranchy twist)

Whisk together cornmeal, flour, baking powder & soda, and salt. In a separate bowl whisk brown sugar, honey, and melted butter until smooth. Whisk in egg, then buttermilk. Whisk wet ingredients into dry, until JUST combined. Do not overmix!

Assembly: Preheat oven to 375° Lightly oil a cast iron pan, or Pyrex dish. Pour in chicken mixture then top with cornbread batter. Smooth out to edges, sprinkle with salt. Bake for 15-20 minutes until filling is bubbling and cornbread is cooked through with a golden crust.

This was a really fun recipe to pull together, and beyond delicious! I hope you enjoy it as much as my family did! I served it in individual cast iron dishes, and it was a hit! Don’t forget to tag us @KimesRanchJeans #CookingWithKimes - Celeste