Braised Chicken Pot Pie with Cornbread
A braised American chicken pot pie with russet potatoes, celery and green beans, finished with brown sugar, smoked paprika and Worcestershire sauce, served over cornbread.
Ingredients
Instructions
Season the chicken thighs and braise them over medium-high heat until well browned, about 7 minutes.
Add the russet potatoes, celery and green beans, cooking until softened, about 7 minutes.
Stir in the brown sugar, smoked paprika and Worcestershire sauce for a final minute.
Prepare the cornbread separately according to package directions.
Let the chicken simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the cornbread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.