Chicken Corn Bread Pie
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting chicken and vegetable filling topped with a ring of cornbread muffin batter. Baked until golden for an easy and satisfying weeknight meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 4 servings |
🔪 Key Equipment
- 9” Pie Pan
- Skillet
Ingredients
Filling and Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Onion | Chopped |
| 2 tbsp | Shortening | None |
| 1 can | Cream of Mushroom Soup | None |
| 1/4 cup | Milk | None |
| 5 oz | Boned Chicken | Canned |
| 1/2 cup | Green Beans | Cooked |
| 1 package (12 oz) | Corn Muffin Mix | None |
Instructions
Step 1: Filling and Assembly
- Cook 1/2 cup chopped onion in 2 tbsp shortening.
- Add 1 can cream of mushroom soup, 1/4 cup milk, 5 oz boned chicken, and 1/2 cup cooked green beans.
- Pour the mixture into a 9” pie pan.
- Mix 1 12 oz package of corn muffin mix according to package directions to make the batter.
- Spoon 1/2 batter on top of pie along edge, and use rest for muffins.
Step 2: Baking
- Bake at 400° for 25 minutes until the cornbread is golden brown and the filling is bubbly.
💡 Make-Ahead & Storage: Assemble the filling in the pie pan and cover tightly; store in the refrigerator for up to 24 hours before adding the fresh batter and baking.
Original Recipe Scan
