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Chicken Cornbread Pot Pie

Serves: 6
55 MIN
Prep Time: 15 minutes
Cook Time: 40 minutes


1 ½ cups (375 mL) yellow cornmeal

1 tbsp (15 mL) baking powder

1 tbsp (15 mL) sugar

Pinch cayenne pepper

1 ¾ cup (425 mL) 2% milk, divided

1 large egg, beaten

2 tbsp canola oil

2 tbsp (30 mL) butter

4 boneless, skinless chicken thighs, cubed, about 1 lb (500 g)

½ cup (125 mL) finely chopped onion

2 cloves garlic, minced

½ tsp (5 mL) paprika

1 tsp (15 mL) salt, divided

½ tsp (2 mL) pepper

¼ cup (60 mL) flour

1 cup (250 mL) chicken broth

3 cups (750 mL) frozen Green Giant® Mixed Vegetables

¼ cup (60 mL) chopped fresh parsley

½ cup (125 mL) frozen Green Giant® Peaches and Cream Whole Kernel Corn

2 tbsp (30 mL) chopped chives


Preheat oven to 400°F (200°C).

To prepare cornmeal batter whisk together cornmeal, baking powder, sugar, cayenne and remaining salt in a medium bowl. Stir in ¾ cup (175 mL) milk, egg and oil. Fold in corn and chives. Let stand for 30 minutes.

Meanwhile, melt butter in a large non-stick skillet over medium heat. Add chicken, onion, garlic, paprika, ½ tsp (2 mL) salt and pepper. Sauté for 5 minutes or until chicken is browned and onions are softened. Add flour and cook, stirring, for 1 minute. Stir in broth and remaining milk. Bring to a boil. Reduce heat and simmer for 1 to 2 minutes or until sauce is slightly thickened. Stir in vegetables and continue cooking for 3 to 5 minutes or until chicken is cooked through, vegetables are heated through and sauce is thickened. Stir in parsley.

Divide mixture among six 1-cup ramekins and top with prepared cornmeal batter.

Place pot pies on a rimmed baking sheet and bake for 20-25 minutes, or until golden and bubbly.

Tip: Add bacon to chicken mixture for additional flavor.

Tip: Use Green Giant Corn Whole Kernel as a substitute for Peaches and Cream Whole Kernel corn.