Chicken Tortilla Cornbread Pot Pie Recipe | Chick-fil-A

Ingredients

• 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
• 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
• Heat oven to 375°F.
• 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.
• In a large bowl, mix Chick-fil-A Chicken Tortilla Soup, crema Mexicana, salsa verde, cheese and cilantro. Set aside.
• 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.