Maria's Chicken Pie with Cornbread Topping


"This is a very tasty recipe; a favorite with my family, including two young children. Substitute another vegetable for the carrots if you prefer, and skip the mushrooms if someone in your house (like in mine!) doesn't like them. Double the recipe if you have a larger family and/or want leftovers."


1 h 0 servings yields 4-5 servings
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Original recipe yields 0 servings



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  1. 1) In a skillet, combine chicken and broth. Cover; bring to a boil. Reduce heat and simmer, turning once, 5-10 minutes or until chicken is cooked. Transfer chicken to a plate; let cool. Strain broth into a small bowl; reserve. Shred chicken. Wipe skillet clean with paper towels.
  2. 2)Meanwhile, bring a saucepan of water to a boil. Add carrots and cook until tender, about 5 minutes. Drain.
  3. 3)In the original skillet, melt butter over medium-high heat. Add onion, garlic, and pepper; cook, stirring frequently, 5 minutes.
  4. 4)Add mushrooms; cook, stiring frequently, 5 minutes. Stir in flour; cook 1 minute.
  5. 5)Gradually stir in reserved broth and cream (or milk.) Bring to a boil; cook, stirring constantly, until thickened, 1 minute.
  6. 6)Remove from heat. Stir in chicken, carrots and parsley. Spoon filling into a 1 quart baking dish. (I use a 2 quart dish to spread it out more, or 3 quart dish when doubling the recipe.) Preheat oven to 425 degrees.
  7. 7)To prepare topping, mix together cornmeal, flour, baking powder and soda.
  8. 8)Mix together egg, buttermilk, and melted butter in a separate bowl or large measuring cup. Add to dry ingredients and mix until just moistened. Spoon batter over chicken mixture.
  9. 9)Bake at 425 degrees 30 minutes or until topping is golden brown.
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