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

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 4)

  • Info
    8 oz. Corn Muffin Mix
  • ½ fl. oz. Hot Sauce
  • 8 oz. Carrot
  • 1 Yellow Onion
  • Info
    3 oz. Sour Cream
  • Info
    5 oz. Shredded Cheddar-Jack Cheese
  • 2 Red Bell Pepper
  • 2 Green Onion
  • 1 tsp. Garlic Salt
  • 16 oz. 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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