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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.
Cook Time 18 minutes
Servings 2 half hotel pans


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


  • Preheat convection oven to 350˚F with high fan and prepare two half hotel pans with non-stick spray. Set aside.
  • Prepare Pioneer® Roasted Chicken Gravy per package instructions. Measure 2 quarts and set aside (use the remaining gravy in another recipe).
  • In a sauté pan, add oil and sauté onions and poblanos until softened. Add chicken, garlic, and cilantro and sauté for one minute longer. Divide evenly between prepared hotel pans. 
  • Divide prepared gravy evenly into prepared hotel pans with chicken mixture, stirring gently to combine.
  • 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.
  • Bake 18–20 minutes, until golden brown, and serve.


Substitute Products: 
  • Pioneer® Chicken Gravy Mix (94560)
  • Pioneer® Low Sodium Roasted-Chicken Gravy Mix made with Whole Grain (212645)
  • Conestoga® Low Sodium Poultry Gravy Mix (99488)
  • Pioneer® Cornbread Mix (94218)
  • Conestoga® Cornbread Mix (99408)
  • Morrison's® Country Style Cornbread Mix (00750 or 07767)
  • Morrison's® Complete Home Style Cornbread Mix (00757)
  • Morrison's® Green Label Cornbread Mix (07271)