Difficulty: Intermediate
Poultry
Chicken Pot Cornbread
Jody
Prep Time: 20 min
Cook Time: 2 hrs
Difficulty: Intermediate
Hearty, flavorful Chicken Pot Pie with a cornbread topping makes for a tasty weeknight meal, perfect for serving up leftover chicken in a new way!
Instructions
- Step 1: Preheat recteq to 425°F with a 12 inch cast iron Dutch oven inside.
- Step 2: Melt butter, then add in onions and celery and cook until they sweat down (about 10 minutes). Add in mushrooms and cook another 5 minutes, stirring occasionally.
- Step 3: Sprinkle in flour, mix thoroughly, and cook another 3-5 minutes. Mix in frozen carrots and peas, thyme, and Colden's Freakin' Greek Rub. Cook another 3-5 minutes.
- Step 4: Slowly mix in stock and cream and cook until mixture thickens, stirring constantly. Once thickened, stir in sherry. Taste and confirm seasoning amount. Mix in pulled chicken and remove from heat.
- Step 5: For cornbread topping, mix egg and milk together, then mix with Jiffy Mix in a medium bowl. Mix well and pour cornbread mixture evenly on top of pot pie mixture. Use a spatula to even out if needed.
- Step 6: Return to recteq and cook 30-45 minutes until golden brown and cooked through.
Ingredients
Serving Sizes
Ingredients
- 3 tablespoon(s) Salted Butter
- 1 cup(s) Onions, diced medium
- 1 cup(s) Celery, diced medium
- 2 Garlic Cloves, minced
- 1 cup(s) Mushrooms, chopped
- 1/3 cup(s) Flour
- 1/2 cup(s) Frozen Peas
- 1/2 cup(s) Frozen Carrots
- 1 teaspoon(s) Thyme, chopped
- 2 tablespoon(s) Colden's Freakin' Greek Rub
- 2 cup(s) Chicken Stock
- 1/2 cup(s) Heavy Cream
- 1 tablespoon(s) Cooking Sherry
- 1 teaspoon(s) Thyme, chopped
- 3 cups Smoked Chicken, shredded
Topping
- 1 package(s) Jiffy Cornbread Mix
- 1/3 cup(s) Milk
- 1 Egg(s), beaten
Tools Needed
- Cutting Board
- Knife
- Cast Iron Dutch Oven
- Spatula
- Step 1: Preheat recteq to 425°F with a 12 inch cast iron Dutch oven inside.
- Step 2: Melt butter, then add in onions and celery and cook until they sweat down (about 10 minutes). Add in mushrooms and cook another 5 minutes, stirring occasionally.
- Step 3: Sprinkle in flour, mix thoroughly, and cook another 3-5 minutes. Mix in frozen carrots and peas, thyme, and Colden's Freakin' Greek Rub. Cook another 3-5 minutes.
- Step 4: Slowly mix in stock and cream and cook until mixture thickens, stirring constantly. Once thickened, stir in sherry. Taste and confirm seasoning amount. Mix in pulled chicken and remove from heat.
- Step 5: For cornbread topping, mix egg and milk together, then mix with Jiffy Mix in a medium bowl. Mix well and pour cornbread mixture evenly on top of pot pie mixture. Use a spatula to even out if needed.
- Step 6: Return to recteq and cook 30-45 minutes until golden brown and cooked through.
Chef Pairings
This Chicken Pot Cornbread is a hearty one-dish meal, but nothing's stopping you from baking up a batch of Red Velvet Cookies for dessert!