Cornbread Topped Chicken Pot Pie

janet s

By
@jstoneb1

I like this recipe because of the cornbread and the different than normal vegetables for the pie


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Comments:

Method:

Bake

Ingredients

1 1/4 lb
chicken breast boneless cubed into 1 1/2 inch chunks
1/2 tsp
seasoned salt
1 medium
onion chopped
2 jar(s)
chicken gravy or two 8 oz cans
1 1/2 bag(s)
frozen bag of carrots, broccoli, and cauliflower blend vegetables
1/2 c
sour cream
1 box
or pouch of cornbread mix or jiffy corn muffin mix
1/3 c
milk
2 Tbsp
melted butter

Directions Step-By-Step

1
Preheat oven to 400 degrees
Spray a 9x13 casserole pan with an oil spray
2
In a large skillet sauté chicken chunks, seasoning salt, and onions about six minutes
Add gravy and heat till slow boiling stage
Cover and simmer five minutes
3
Rinse froze vegetables to thaw and drain well
Add vegetables, sour cream and gravy to simmering chicken
Pour into the 9x13 pan
4
Mix cornbread mix with milk and butter, stirring only to just moistened
Drop tablespoon size dumplings around outer edges of pot pie into the hot chicken mixture
5
Bake 22-25 minutes till cornbread is done and golden
Let set 5 minutes before serving
6
Note: use two boxes of cornbread muffin mix and increase milk to 2/3 cups and melted butter to 4 tablespoons to cover the whole pot pie if you prefer

About this Recipe

Main Ingredient: Chicken
Regional Style: Southern