- 15-20 MIN
- Easy
- Feeds 4

A spicy twist on a comfort-food favorite
When you’re craving comfort food, nothing fits the bill like a chicken pot pie. Angela Wadlington at Chick-fil-A’s test kitchen kicks the tried-and-true recipe up a bit using seasonal Chicken Tortilla Soup, a cornbread crust and a Tex-Mex-inspired filling. This recipe simplifies the steps required in the classic dish, and you can pair it with a Kale Crunch Side or another side for a quick and satisfying weeknight meal.
- Ingredients
-
Cornbread Crust:
- ¼ cup canola oil
- 2/3 cup buttermilk
- 1 large egg
- ¼ cup shredded cheese
- 1 4 oz. can green chiles
- ½ cup flour
- ½ cup yellow corn meal
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
Filling:
- 2 large bowls Chick-fil-A® Chicken Tortilla Soup
- 1/3 cup crema Mexicana (Crema Mexicana can be found in the dairy case at most supermarkets. Sour cream is a good substitute if crema Mexicana isn’t available in your area.)
- 1/3 cup mild salsa verde
- ½ cup shredded cheddar cheese
- 1 tablespoon cilantro, finely chopped
- Directions
-
Heat oven to 375°F.
Cornbread batter:
- Mix together canola oil, buttermilk, egg, cheese and green chiles. Set aside.
- In a medium-sized bowl, combine the flour, corn meal, sugar, salt and baking soda. Set aside.
- Mix wet ingredients into dry ingredients, blending well. Set aside.
Filling:
In a large bowl, mix Chick-fil-A Chicken Tortilla Soup, crema Mexicana, salsa verde, cheese and cilantro. Set aside.
Assembly:
- Add 1 cup tortilla soup filling to each 9 oz. ramekins.
- Top each ramekin with 1/8 cup of cornbread batter, filling and spread evenly.
- Place ramekins on a lined pan and bake for 20 minutes or until crust is completely baked and golden brown.
- Serve while hot.
*Cook times are approximate and can vary.
- Mix together canola oil, buttermilk, egg, cheese and green chiles. Set aside.