Meal Kit

Cajun Chicken Thigh Cornbread Pie

with sour cream and red bell pepper

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Expert

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 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)

  • 10 oz. Diced Chicken Thighs
  • 8 oz. Carrot
  • 1 Red Bell Pepper
  • Info
    5 oz. Corn Muffin Mix
  • 1 Yellow Onion
  • Info
    2 oz. Sour Cream
  • 1 Jalapeño Pepper
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 2 Green Onions
  • 2 tsp. Cajun Seasoning
Contains: FD&C Yellow No. 5 and FD&C Yellow No. 6
Food intolerance information

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
    680
  • Carbohydrates
    78g
  • Fat
    24g
  • Protein
    34g
  • Sodium
    1750mg

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using diced chicken breasts, follow same instructions as diced chicken thighs.

  • If using ground beef, follow same instructions as chicken in Step 3, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground pork, follow same instructions as chicken in Step 3, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/4" slices on an angle.

    Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Halve and peel onion. Cut halves into 1/2" dice.

    Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño.

    Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  2. 2

    Make the Topping

    Set aside 2 Tbsp. corn muffin mix.

    In a mixing bowl, combine remaining corn muffin mix, 1/3 cup water, cheese, and green portions of green onions (reserve a pinch for garnish).

    Stir mixture until combined and a thick, spreadable batter forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Set aside.

  3. 3

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add chicken, carrot, red bell pepper, Cajun seasoning, jalapeño (use less if spice-averse), onion, white portions of green onions, and 1/4 tsp. salt to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes.

  4. 4

    Finish the Filling

    Add reserved 2 Tbsp. corn muffin mix to pan and stir until dissolved.

    Add 1/4 cup water and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

    Remove from burner.

  5. 5

    Bake Pie and Finish Dish

    Transfer filling to prepared casserole dish. Top filling with topping. For best results, use a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if topping layer is thin.

    Bake in hot oven until topping is golden-brown, 20-25 minutes.

    Carefully remove from oven. Let cool and slightly set, 5 minutes.

    Plate dish as pictured on front of card, garnishing with sour cream and reserved green portions of green onions. Bon appétit!

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