Cornbread Topped Chicken Pot Pie

★★★★★ 1 Review
jstoneb1 avatar
By janet s
from Culleoka, TN

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

method Bake

Ingredients

  • 1 1/4 lb
    chicken breast boneless cubed into 1 1/2 inch chunks
  • 1/2 tsp
    seasoned salt
  • 1 md
    onion chopped
  • 2 jar
    chicken gravy or two 8 oz cans
  • 1 1/2 bag
    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
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How To Make

  • 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

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