CORNBREAD-TOPPED CHICKEN POT PIE

CORNBREAD-TOPPED CHICKEN POT PIE image

Yield 6 servings

Number Of Ingredients 11

16oz bag frozen mixed veggies
2 Tbsp butter
1 cup chopped cooked chicken
10.75oz can cream of chicken soup
2 Tbsp milk
1/4 tsp salt
1/8 tsp ground black pepper
1 cup self-rising yellow cornmeal mix
1 egg, beaten
1/4 cup milk
1 Tbsp vegetable oil

Steps:

1. Preheat oven to 350 degrees F. Cook veggies according to package directions; drain. 2. In same saucepan, melt light butter; remove from heat, pour into medium bowl. Stir in drained veggies, chicken, soup, 2 Tbsp milk, salt & pepper. Transfer mixture to 2-quart casserole dish. 3. In same bowl, stir together self-rising cornmeal, egg 1/4 cup milk & oil. Spoon cornbread mixture over veggie mixture in casserole dish. 4. Bake about 30 minutes or until topping is golden. Nutrition Info: 250 calories, Fat 9g, Sat Fat 3g, Chol 65mg, Sodium 815mg, Potassium 160mg, Carbs 31g, Fiber 3g, Sugar 6g, Protein 14g