Cajun Chicken Cornbread Pie
2 lg carrots cut into 1/4in slices
1 yellow onion diced
1 red bell pepper diced
2 green onions sliced, separate white and green.
1 jalapeño minced retain seeds for extra spice
14 oz diced boneless chicken thighs
2 tsp Cajun seasoning
5 oz corn muffin mix
2 oz sour cream
1 oz cheddar cheese
Make the filling at home and refrigerate or freeze.
Filling
Heat a large nonstick pan over medium high heat and add 1 tsp of olive oil. Add chicken, carrots, red bell pepper, cajun seasoning, jalapeño, onion, white portions of green onions, and 1/4 tsp salt to hot pan.
Stir occasionally until chicken is cooked through, 7-8 min or so. Add 2 Tbsp of corn muffin mix to pan and stir until dissolved.
Add 1/4 C water and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
At Camp
Prepare hot coals
Make corn batter
Mix remaining corn muffin mix with 1/2 C water, cheese and green portions of green onion until it’s a thick, spreadable batter. Add more water if necessary 1 Tbsp at a time.
Pour filling into Dutch Oven then spread corn batter over top and cook until corn topping is golden brown about 20-25 minutes.