Oven-Ready

Creamy Chicken and Cheddar Cornbread Pie

easy prep & pan included

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not 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

In Your Box (serves 2)

  • 2 tsp. Chicken Base
  • 8 oz. Mirepoix Blend
  • Info
    ½ oz. Flour
  • 3 Thyme Sprigs
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    4 oz. Corn Muffin Mix
  • 12 oz. Diced Boneless Skinless Chicken Breasts

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
    640
  • Carbohydrates
    63g
  • Fat
    22g
  • Protein
    46g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Mixing Bowl

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
  1. 1

    Bake the Chicken and Vegetables

    Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Stem thyme, reserving leaves. Combine mirepoix blend, diced chicken, ¾ cup water, chicken base, flour, thyme leaves, and a pinch of salt and pepper in provided tray. Top with cream cheese. Bake uncovered in hot oven, 15 minutes. Carefully remove from oven and stir.

  2. 2

    Make the Cornbread Topping

    In a mixing bowl, combine cornbread mix and ¼ cup water. If too thick, add water, 1 tsp. at a time, until mixture forms a batter slightly thicker than pancake batter. Stir in half the cheddar cheese. Top dish evenly with batter and remaining cheese. Don't worry if there is not enough batter to completely cover tray.

  3. 3

    Bake the Dish

    Bake uncovered again until cornbread is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 30-32 minutes. Cover dish with foil if browning too quickly. Carefully remove from oven. Bon appétit!

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