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Chicken Tortilla Cornbread Pot Pie
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Time:
30-45 MIN
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Difficulty:
Medium
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Serves:
Feeds 4
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Supplies
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Chicken Tortilla Soup
Order now - 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
- Order now
- 1/3 cup crema Mexicana (Sour cream is a good substitute)
- 1/3 cup mild salsa verde
- ½ cup shredded cheddar cheese
- 1 tablespoon cilantro, finely chopped
Steps
copied
- Heat oven to 375°F.
- Prepare the 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.
- Prepare the filling:
- In a large bowl, mix Chick-fil-A Chicken Tortilla Soup, crema Mexicana, salsa verde, cheese and cilantro. Set aside.
- Assemble and cook
- 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 the crust is completely baked and golden brown.
- Serve while hot.
- *Cook times are approximate and can vary.