From Scratch Cornbread Topped Chicken Pot Pie - and Making Sure We Enjoy Our Home - Southern Plate

Name: *From Scratch* Cornbread Topped Chicken Pot Pie - and Making Sure We Enjoy Our Home - Southern Plate
Ingredients: 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)

"This from scratch cornbread topped chicken pot pie is unlike any other. With a homemade cream sauce, generous topping of cornbread, it is a comforting meal-in-one that can win over folks who may not care for more traditional chicken pot pie recipes. Streamline Cornbread Topped Chicken Pot Pie by preparing the filling the night before […]..."

INGREDIENTS

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14 ounce package frozen mixed veggies

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1/4 cup butter

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1 cup chicken broth or 1 bouillon cube dissolved in 1 cup of water

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1/2 teaspoon salt

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1/4 teaspoon black pepper

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3 tablespoons plain (all purpose flour)

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2 cups heavy cream (or half and half, but cream is best)

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1/2 cup chopped onion

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2 cups cubed or shredded cooked chicken

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1 cup plain yellow or white cornmeal

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1 cup all purpose flour

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2 tablespoons sugar (can omit if you like)

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1 tablespoon baking powder

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1 teaspoon salt

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1 cup milk

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1/2 stick butter (melted and cooled)

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2 large eggs

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1 cup shredded cheddar cheese

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15 ounce can of whole kernel corn (drained)

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