CORNBREAD TOPPED CHICKEN POT PIE

Cornbread Topped Chicken Pot Pie image

Provided by janet s

Number Of Ingredients 9

Previous Next

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 milk
2 Tbsp melted butter

Steps:

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