cornbread topped chicken pot pie
(1)
I like this recipe because of the cornbread and the different than normal vegetables for the pie
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(1)
method
Bake
Ingredients For cornbread topped chicken pot pie
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1 1/4 lbchicken breast boneless cubed into 1 1/2 inch chunks
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1/2 tspseasoned salt
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1 mdonion chopped
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2 jarchicken gravy or two 8 oz cans
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1 1/2 bagfrozen bag of carrots, broccoli, and cauliflower blend vegetables
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1/2 csour cream
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1 boxor pouch of cornbread mix or jiffy corn muffin mix
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1/3 cmilk
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2 Tbspmelted butter
How To Make cornbread topped chicken pot pie
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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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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