Chicken-and-Corn Pies With Cornbread Crust

Photo: Van Chaplin; Styling: Rose Nguyen

These individual servings of chicken pie feature a Tex-Mex style chicken mixture with enchilada sauce, corn, green chiles and chili powder, and the crusty topping is made with Mexican cornbread mix.

Yield: Makes 5 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 30 Minutes


  • 1 (10-oz.) can enchilada sauce
  • 1 (10-oz.) can Mexican diced tomatoes with lime juice and cilantro, drained
  • 2 cups frozen whole kernel corn
  • 1 teaspoon chili powder
  • 3 cups chopped cooked chicken*
  • 1 (6-oz.) package Mexican-style cornbread mix
  • 2/3 cup milk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup (4 oz.) shredded Mexican four-cheese blend, divided
  • Toppings: sliced pickled jalapeño peppers, sour cream


  1. 1. Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
  2. 2. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
  3. 3. Pour chicken mixture into 5 lightly greased (10-oz.) ramekins. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese. Divide ramekins onto 2 jelly-roll pans.
  4. 4. Bake at 375° for 30 minutes or until golden and bubbly. Serve with desired toppings.
  5. *2 (12.5-oz.) cans chicken, drained, may be substituted.
  6. Note: Mixture may be prepared in a lightly greased 11- x 7-inch baking dish. Bake as directed, omitting jelly-roll pans.
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