Read it in 4 min
Chicken Pot Pie topped with cornbread is the definition of comfort food. Using the P.A.N. JOY Corn Bread Mix achieves a fluffy and slightly sweet crust that contrasts wonderfully with the tasty chicken and olive stew at its base.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Chicken Stew
Heat the olive oil in a large skillet over medium heat. Sauté the garlic and onion until they are transparent. Add the garlic paste and cook for 1 more minute. Add the shredded chicken and mix.
Season and Sauce
Add Worcestershire sauce, oregano, cumin, salt and pepper to the chicken. Add the tomato passata, water and sliced olives. Cook over medium-low heat for about 15 minutes until the filling is juicy and the sauce reduces and thickens slightly. Remove from heat.
Prepare the Corn Cover
Preheat the oven to 180°C (350°F). In a clean bowl, mix the entire contents of the P.A.N packaging. JOY Corn Bread Mix with milk, eggs and melted butter until you get a homogeneous mixture (like cake batter).
Assemble the Cake
Grease a refractory oven mold. Place all the chicken stew evenly covering the bottom. Gently pour the corn mixture over the top, making sure it covers the entire stew like a sheet.
Bake
Place in the oven and bake for 45 - 50 minutes until the cake is firm and has risen and browned spectacularly on the surface. Let rest 10 minutes before serving.
Frequently Asked Questions about this recipe
Can I replace the brisket?
Yes, shredded beef or even tuna casserole pair excellently with the cornbread topping.
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