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 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)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 8 oz. Mirepoix Blend
  • Info
    4 oz. Corn Muffin Mix
  • Info
    2 oz. Light Cream Cheese
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    ½ oz. Flour
  • 2 tsp. Chicken Broth Concentrate
  • 3 Thyme Sprigs
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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • 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. Remove lid and label. Thoroughly rinse any fresh produce and pat dry.

    Stem thyme, reserving leaves. Pat diced chicken dry.

    Combine mirepoix blend, diced chicken, 3/4 cup water, chicken broth, flour, half the thyme leaves (use more, if desired), and a pinch of pepper in provided tray. Top with cream cheese. Cream cheese will melt as meal bakes.

    Bake uncovered in hot oven, 15 minutes.

  2. 2

    Make the Cornbread Topping

    While tray bakes, in a mixing bowl, combine corn muffin mix and 1/4 cup water until a batter slightly thicker than pancake batter forms. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Stir in cheddar cheese.

    Carefully remove tray from oven and stir. Top chicken and vegetables evenly with batter. 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.

    Loosely cover dish with foil if browning too quickly.

    Carefully remove from oven. Bon appétit!

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