Cornbread Topped Chicken Pot Pie

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  • 14 ounce package frozen mixed veggies
  • 1/4 cup butter
  • 1 cup chicken broth or 1 bouillon cube dissolved in 1 cup of water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons plain (all purpose) flour
  • 2 cups heavy cream (or half and half, but cream is best)
  • 1/2 cup chopped onion
  • 2 cups cubed or shredded cooked chicken
  • 1 cup plain yellow or white cornmeal
  • 1 cup all purpose flour
  • 2 tablespoons sugar (can omit if you like)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 stick butter, melted and cooled
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 15 ounce can of whole kernel corn, drained
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