Cornbread Topped Chicken Pot Pie

janet s


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

★★★★★ 1 vote


1 1/4 lb
chicken breast boneless cubed into 1 1/2 inch chunks
1/2 tsp
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 c
sour cream
1 box
or pouch of cornbread mix or jiffy corn muffin mix
1/3 c
2 Tbsp
melted butter


1Preheat oven to 400 degrees
Spray a 9x13 casserole pan with an oil spray
2In 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
3Rinse froze vegetables to thaw and drain well
Add vegetables, sour cream and gravy to simmering chicken
Pour into the 9x13 pan
4Mix 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
5Bake 22-25 minutes till cornbread is done and golden
Let set 5 minutes before serving
6Note: 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

About this Recipe

Main Ingredient: Chicken
Regional Style: Southern