cornbread topped chicken pot pie

How To Make cornbread topped chicken pot pie

• 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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