If you love comfort food but want to add a twist to the same old meals, this Chicken Tortilla Cornbread Pot Pie is about to become your new go-to favorite. This recipe combines the style of a classic pot pie with the bold flavors of chicken tortilla soup. Topped with a golden, semi-sweet cornbread crust, it’s the perfect one-dish meal, making it ideal for busy weeknights.
Steps
- Start by preheating your oven to 375o F.
- Get started on the cornbread batter by mixing the canola oil, buttermilk, egg, and green chiles into a bowl. Set aside and grab a separate bowl for the dry goods. In this bowl, combine the flour, corn meal, sugar, salt and baking soda. Once both bowls of ingredients are properly mixed, integrate the wet ingredients into the dry slowly, mixing well. Once smooth and fully mixed, set aside while you prepare the pot pie filling.
- To prepare the filling, mix the two containers of Chick-fil-A® Chicken Tortilla Soup with 1/3 cup of Crema Mexicana or sour cream. Stir in 1/3 cup of salsa verde, along with 1/2 cup of shredded cheddar cheese and 1 tbsp of chopped cilantro.
- Now it’s time to assemble both the cornbread and the filling into the perfect meal! Start by adding about a cup of the tortilla soup filling two 9 oz. ramekins, leaving room at the top for the cornbread batter. Once each ramekin is filled and the cornbread batter is evenly smoothed out overtop, place the ramekins on a parchment-lined pan and bake for 20 minutes, or until the cornbread is golden brown. Serve hot and enjoy this cozy home-cooked meal!
- 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.
Frequently asked questions
What can I use if I don’t have ramekins?
If you don’t have 9 oz. ramekins, you can use a muffin tin, casserole dish, or oven-safe mugs. Just adjust the portion size and baking time as needed.
Can I make this recipe vegetarian?
Absolutely, to make this a vegetarian version use a plant-based tortilla soup or substitute with a mix of black beans, corn, diced tomatoes, and sauteed vegetables. Just ensure the filling is thick and flavorful to match the original dish.
Can I make this recipe ahead of time?
You can prepare both the cornbread batter and the filling a day in advance and refrigerate them separately. When you’re ready to bake, just assemble the ramekins and follow the normal baking instructions.
