How To make Chicken Pie with Cornmeal Crust
2 lb Roasted cold Chicken
1/2 lb Small red potatoes
8 oz Mushrooms
3 Carrots
2 Celery stalks
1 Onion
1/4 c Salad oil
1/4 c All-purpose flour
1 1/2 ts -Salt
1 ts Chicken bouillon
1/2 ts Dried thyme
1/4 ts Ground pepper
1 qt Milk
12 oz Pkg corn-muffin mix
1 lg -Egg
About 1 1/4 hours before serving: Discard bones and skin from chicken; cut meat into bite-sized pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside. Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion. In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well coated. Add chicken, potatoes and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling. Boil one minute. Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered, for 10 minutes. Meanwhile, prepare corn-muffin mix according to label, using egg and remaining 2/3 cups milk. After chicken mixture has baked 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture. Bake 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly. ~--
How To make Chicken Pie with Cornmeal Crust's Videos
Pastry pie with chicken filling | Brazilian Chicken Pot Pie | 3 Ingredient Dough
Dough:
700g flour
250g Margarine
2 Eggs
50ml Water
Filling:
4 chicken breast (800g)
1 onion
2 cloves of garlic
1 Tbsp Olive Oil
1 big Tomato
Black Pepper | Salt to taste
50g strained tomato sauce
60ml Peas
30g Corn
20g Peas
300g spreadable cheese
1 Egg Yolk
Bake at 180° for about 1h ( Until its nice and Golden )
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Jiffy Chicken and Veggie Cornbread Casserole
This sooooooooo GOOD! I don’t eat mixed veggies or pot pies but THIS!!! Yassss. It taste so much like Thanksgiving dressing. Give it a try and let me know if you liked it ????❤️
#JiffyCornbread #Casserole #QuickandEasy
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Recipe
Cornbread:
2 Jiffy Cornbread Mix
1 can Creamed Corn
2 lg eggs
2/3 cup Milk
Filling:
2 cups Cooked Chopped Chicken
1/2-3/4 cup diced Onion
1/2 - 1 tbsp minced Garlic
1/4 cup Butter
1 bag Frozen Veggies
1/4 cup Flour
2/3 cup Milk
1 can Cream of Chicken Soup + 1 can of Water
Seasonings:
1 tsp Dried Oregano
1 tsp Dried Basil
2 tsp Chicken Bouillon Powder
1-2 tsp Salt (to your taste)
1 tsp Lawrys Seasoning
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp fresh Parsley
Bake at 400 for 20-25 minutes
9x9 baking dish
Let cool for 10 minutes
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CHICKEN PIE RECIPE VIDEO | How to cook chicken pies!
Hey everyone! In todays video I made a batch of chicken pies using pastry top and bottom, but also went through on how to turn these into a chicken pot pie dish with just the pastry on the top. I was kinda winging the recipe as I was going along and my god they turned out amazing! I have freezes a whole heap and they keep great frozen too woohoo!
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Chicken Pie with Maize Meal Crust
The heartiest, most DELICIOUS chicken pie EVER ????
Ingredients:
1 tbsp oil
1 tbsp butter
1 large onion
4 cloves garlic
3 cups leeks
3 cups mushrooms
1/3 cup flour
3 cups stock
2 cups shredded chicken
Salt & pepper
For the crust:
1 large egg
3/4 cup milk
2 tbsp canola oil
3/4 cup flour
2 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
3/4 cup White Star Super Maize Meal
Directions:
1. Preheat the oven to 180°C.
2. Grease a large baking dish.
3. In a large sauce pan, heat olive oil and unsalted butter together.
4. Add onion, garlic, mushrooms and leeks, and cook until tender, about 5 - 10 minutes. Add in flour until blended.
5. Slowly stir in 2 cups of heated chicken stock, whisking well.
6. Cook mixture over medium heat until thickened and bubbly, about 4 minutes.
7. Stir in the shredded chicken and season with salt & pepper.
8. Pour the mixture into the baking dish and set aside.
9. In a bowl, stir maize meal, flour, baking powder, sugar and salt.
10. Mix milk, egg and canola oil until well combined in a separate bowl.
11. Stir wet ingredients into dry ingredients until mixed well
12. Spoon the batter evenly over the chicken pie filling.
13. Bake until the top is golden brown, about 22 to 25 minutes, serve and ENJOY!
Farmhouse Chicken Cornbread Casserole
Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love. The sweet cornbread topping is paired with a creamy and cheesy chicken filling for a classic, hearty supper that will warm you from the inside out.
Get the recipe:
Weeknight Chicken Pot Pie with Cornmeal Crust
The usual chicken pot pie can be a bit of a production, but Bridget has a version that is quick enough for a weeknight.
Her chicken pot pie recipe isn’t only speedy, it’s a little lighter and healthier too. (She uses chicken stock in place of milk and fills it to the brim with vegetables.)
Instead of the usual pie crust Bridget shows you how to make an extra quick cornmeal pastry that you bake like crackers. Simplicity is Bridget’s theme in this unfussy meal.
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