Family Friendly Meal: Chicken Cornbread Pie (Version without Green Onion and Hot Sauce Topping Included)
serves 4 at $7.99 per serving
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
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
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.
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper. Cut into 1" dice.
Make The Corn Batter
Set aside ¼ cup cornbread mix.
In a mixing bowl, combine remaining cornbread mix with ½ cup water, and half the cheese.
Stir mixture, adding additional water 1 Tbsp. at a time, until fully combined and a thick, spreadable batter forms. Set aside.
Start The Filling
Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken, carrot, red bell pepper, seasoning blend, 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.
Finish The Filling
Add reserved ¼ cup 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.
Bake The Pie
Transfer filling to prepared casserole dish. Stir in remaining cheese. For best results, use a 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 reserved green portions of green onions, cholula (to taste or leave off for kids), and sour cream. Bon appétit!
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