Cajun Chicken Thigh Cornbread Pie

with sour cream and red bell pepper

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The kids call it a "piehole" for a reason; the mouth yearns for that crumbly crust surrounding the sweet or savory filling, the stuff of Moms and America. This Cajun chicken feast is perfect for the hole of pies: juicy chicken thighs and fresh vegetables combine with slightly spicy, slightly smoky Cajun seasonings, to bake under a sweet cornbread crust that's just pure flavor. Your taste buds, the residents of the piehole, will thank you! Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Jalapeño Pepper
  • 14 oz. Diced Chicken Thighs
  • 2 tsp. Cajun Seasoning
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    5 oz. Corn Muffin Mix
  • 1 Red Bell Pepper
  • 8 oz. Carrot
  • 2 Green Onions
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. Halve and peel onion. Cut halves into ½" dice. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Trim and thinly slice green onions, keeping white and green portions separate. Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño. Pat diced chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • 2

    Make the Corn Batter

    Set aside 2 Tbsp. cornbread mix. In a mixing bowl, combine remaining cornbread mix with ½ cup water, cheese, and green portions of green onions (reserve a pinch for garnish). Stir mixture, adding additional water 1 Tbsp. at a time, until fully combined and a thick, spreadable batter forms. Set aside.

  • 3

    Start the Filling

    Heat a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken, carrot, red bell pepper, seasoning blend, jalapeño (to taste), onion, white portions of green onions, and ¼ tsp. salt to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes.

  • 4

    Finish the Filling

    Add reserved 2 Tbsp. cornbread mix to pan and stir until dissolved. Add ¼ cup water and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

  • 5

    Bake the Pie

    Transfer filling to prepared casserole dish. For best results, use a 1½ or 2-quart casserole dish. You may also use a small cast iron skillet. Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if cornbread layer is thin. Bake in hot oven until cornbread is golden brown, 20-25 minutes. Rest at least 5 minutes to cool slightly and set. Plate dish as pictured in front of card, garnishing with sour cream and reserved green portions of green onions. Bon appétit!

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