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Southwest Cornbread Pie

This new take on chicken pot pie features tender chicken, seasoned with the distinctive flavors of poblano peppers, cilantro, and garlic, and topped with a golden cornbread crust.

  • SERVINGS 2

INGREDIENTS

1. 2 qts. Pioneer® Roasted Chicken Gravy Mix (94545), prepared
2. 2 lbs. Pioneer® Deluxe Cornbread Mix (213513)
3. ¼ cup Vegetable Oil
4. 2 Onions, peeled and diced
5. 4 Poblano peppers, diced
6. 1 lb. Cooked chicken, pulled or rotisserie
7. 4 cloves Garlic, sliced
8. 1 bunch Cilantro, washed and chopped

INSTRUCTIONS

1. Preheat convection oven to 350°F with high fan and prepare two half hotel pans with non-stick spray. Set aside.
2. Prepare Pioneer® Roasted Chicken Gravy per package instructions. Measure 2 quarts and set aside (use the remaining gravy in another recipe).
3. In a Sauté pan, add oil and Sauté onions and poblanos until softened. Add chicken, garlic, and cilantro and Saute for one minute longer. Divide evenly between prepared hotel pans.
4. Divide prepared gravy evenly into prepared hotel pans with chicken mixture, stirring gently to combine.
5. Bake 18-20 minutes, until golden brown, and serve.
6. Pour 19 oz. of cool water into a mixing bowl. Add Pioneer® Deluxe Cornbread Mix and mix with a spoon until combined. Divide the batter evenly between the two pans and spread it on top of the chicken and gravy mixture.

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