Traditional recipes

BBQ Chicken Pot Pie Topped With Cornbread

BBQ Chicken Pot Pie Topped With Cornbread


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This cornbread topped BBQ chicken pot pie packs all the flavors of a summer barbecue

Recipe Courtesy of Tidy Mom and Bush’s Beans

“This spectacular cornbread topped BBQ Chicken Pot Pie is comfort food at its finest! A hearty barbecue chicken filling is topped with cheesy cornbread turning this dish into a taste of summer.”

-Cheryl

Ingredients

For the BBQ Chicken Pot Pie Topped With Cornbread

  • 2 Pounds chicken tenderloins, boneless and skinless
  • 2 Tablespoons olive oil
  • 3/4 Cups smoky barbecue sauce
  • 1 (8.6-ounce can) baked beans, such as BUSH'S® Southern Pit Barbecue Grillin' Beans
  • 1 (14.5-ounce can) fire roasted corn
  • 1/2 Medimum green bell pepper, diced
  • 1 Box cornbread mix (follow instructions on box)
  • 1 1/2 Cup shredded Cheddar cheese

Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.


Cornbread-Topped Chicken Pot Pie

Preheat oven to 400 degrees. Spray a 13-by-9-inch baking dish or individual baking dishes with nonstick cooking spray. Set aside.

For filling: In a large saucepan, place frozen vegetables add water to cover. Bring to boil over medium-high heat, and cook just until tender, 5 to 10 minutes. Drain vegetables, and place in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Add onion sauté until just barely tender, 2 to 3 minutes. Add broth, salt, pepper and flour, stirring until well combined. Add cream and cook, stirring constantly, until mixture has thickened, 5 to 10 minutes. Remove from heat, pour mixture over vegetables. Stir in chicken. Taste filling adjust seasoning, if desired. Spoon vegetable mixture in bottom of prepared pan. Set aside.

For topping: In a large bowl, place cornmeal, flour, sugar, baking powder and salt stir to combine. Add milk, melted butter and eggs, stirring until mixture is smooth. Stir in cheese and corn. Spoon cornbread mixture over filling, spreading to edges.

Bake until cornbread is lightly browned on top, approximately 20 minutes. Serve hot.



Comments:

  1. Neal

    Of course. It happens. Let's discuss this issue.

  2. Amjad

    I am am excited too with this question. Prompt, where I can find more information on this question?

  3. Ruben

    You are one of the few who writes really well

  4. Mahpee

    If they say they are on the wrong track.

  5. Tovi

    Congratulations, this thought just got you by the way



Write a message