cornbread topped chicken pot pie

Name: Cornbread Topped Chicken Pot Pie
Cuisine: Southern
Ingredients: 1 1/4 pound(s) chicken breast boneless cubed into 1 1/2 inch chunks; 1/2 teaspoon(s) 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 cup(s) sour cream; 1 box(es) or pouch of cornbread mix or jiffy corn muffin mix; 1/3 cup(s) milk; 2 tablespoon(s) melted butter

(1 RATING)

90 Pinches 1 Photo

janet s

Culleoka, TN

Updated on May 11, 2013

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

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Ingredients

1 1/4 pounds chicken breast boneless cubed into 1 1/2 inch chunks
1/2 teaspoon seasoned salt
1 medium onion chopped
2 jars chicken gravy or two 8 oz cans
1 1/2 bags frozen bag of carrots, broccoli, and cauliflower blend vegetables
1/2 cup sour cream
1 box or pouch of cornbread mix or jiffy corn muffin mix
1/3 cup milk
2 tablespoons melted butter

How To Make cornbread topped chicken pot pie

Step 1

Preheat oven to 400 degrees Spray a 9x13 casserole pan with an oil spray

Step 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
Step 3

Rinse froze vegetables to thaw and drain well Add vegetables, sour cream and gravy to simmering chicken Pour into the 9x13 pan
Step 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
Step 5

Bake 22-25 minutes till cornbread is done and golden Let set 5 minutes before serving
Step 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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