Meal Kit
Cajun-Style Chicken Thigh Cornbread Pie
with sour cream and red bell pepper
Prep & Cook Time: 50-60 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Jimmy Cababa
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-style chicken feast is perfect for the hole of pies: juicy chicken thighs and fresh vegetables combine with slightly spicy, slightly smoky Cajun seasoning, 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
- 1 Onion
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4 oz. Corn Muffin Mix
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2 oz. Sour Cream
- 1 Jalapeno Pepper
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1 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
- 2 tsp. Cajun Seasoning
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.
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Nutrition (per serving)
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Calories480
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Carbohydrates59g
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Net Carbs51g
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Fat17g
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Protein37g
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Sodium1330mg
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle.
Stem, seed, remove ribs, and cut 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 Make the Topping
Set aside 2 Tbsp. corn muffin mix.
In a mixing bowl, combine remaining corn muffin mix, 1/4 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 Start the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken, carrots, bell peppers, Cajun seasoning (use less if spice-averse), jalapeños (use less if spice-averse), onions, 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 Finish the Filling
Add reserved 2 Tbsp. corn muffin mix to hot 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 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 remaining green portions of green onions. Bon appétit!
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