• Preheat oven to 400℉. Spray a 9x13 baking dish with cooking spray.

Make the Filling

• Place the frozen veggies in a large saucepan and cover with water. Bring to a boil over medium-high heat and cook until the veggies are tender (about 5-10 minutes). Drain and set aside.
  1 package frozen mixed veggies
• Melt butter in a small saucepan over medium heat. Add the chopped onions and sauté until just barely tender (about 2-3 minutes). Add the chicken broth, salt, pepper, and flour and stir until well combined. Add the cream and cook, stirring constantly, until the mixture has thickened (about 5 minutes). Remove from heat and pour over the vegetables. Stir in the chicken.
  ¼ cup butter, 1 cup chicken broth, ½ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons plain or all-purpose flour, ½ cup chopped onion, 2 cups cubed or shredded cooked chicken breast, 2 cups heavy cream
• Spoon the pie filling into the prepared dish and set it aside.

Make the Cornbread Topping

• Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add the milk, melted butter, and eggs and stir until smooth. Stir in the cheese and drained corn.
  1 cup plain yellow or white cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt, ½ stick butter, 2 large eggs, 1 cup shredded cheddar cheese, 1 can whole kernel corn, 1 cup milk
• Spoon the cornbread mixture on top of the pie filling and spread it to cover the filling. Bake until the cornbread is lightly brown on top (about 20 minutes). Enjoy!