Cornbread Chicken Pie

by Laura Torres | More from this Blogger

19 Mar 2006 10:37 PM

This is one of my family's favorite weeknight dishes. It has the same feeling as a rich pot pie, but it's much lower in fat, and has a spicy twist. Just add a green salad and some sliced fruit and you've got a well-balanced meal.

Cornbread Chicken Pie

1 pound chicken breast, cubed

1/2 cup celery, sliced

1/2 cup chicken broth

1/2 onion, diced

1 can corn, drained

1/2 cup salsa

4 tsp. cornstarch

1 (4-ounce) can diced green chili peppers, drained

1 1/2 cup shredded sharp cheddar cheese (or use the pre-shredded Mexican-style cheese you can buy in a bag)

1. In a medium saucepan, combine the chicken, celery, broth and onion. Bring to a boil. Reduce the heat and simmer for 10 - 15 minutes until the chicken in cooked through and onions and celery are just tender and the chicken is cooked through.

2. Add the corn and the salsa. Stir 2 tablespoons cold water into cornstarch and stir into the chicken mixture. Cook and stir until thickened and bubbly, then cook and stir for 2 more minutes.

3. Pour into a square baking dish. Sprinkle the chili peppers and cheese on the top of the mixture.

4. Prepare the cornbread mixture according to the package directions and spoon over the top.

5. Bake at 425 degrees for about 20 minutes, or until the cornbread is cooked and golden.

Variations: If you use frozen corn instead of canned corn, add it with the broth, chicken, celery and onion in step one. Add another can of drained chili peppers, or use a hot salsa to ramp up the spicy flavor of this dish. Serve this dish with sour cream and extra salsa if you want.

Learn more about Laura Torres

Laura Torres is the best-selling author of many books for kids and teens, and a party planner. Check out her website at lauratorres.com.

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