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