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.
Servings: 9x13 casserole
Author: Christy Jordan
14ouncepackage frozen mixed veggies
1cupchicken broth or 1 bouillon cube dissolved in 1 cup of water
3tablespoonsplainall purpose flour
2cupsheavy creamor half and half, but cream is best
2cupscubed or shredded cooked chicken
For cornbread topping
1cupplain yellow or white cornmeal
1cupall purpose flour
2tablespoonssugarcan omit if you like
1/2stick buttermelted and cooled
1cupshredded cheddar cheese
15ouncecan of whole kernel corndrained
Preheat oven to 400. Spray a 9x13 baking dish with cooking spray.
Make the filling
Place frozen veggies in a large saucepan and cover with water. Bring to a boil over medium high heat and cook until veggies are tender, about 5-10 minutes. Drain and set aside.
Melt butter in small saucepan over medium heat. Add chopped onions and sauté until just barely tender, about 2-3 minutes. Add chicken broth, salt, pepper, and flour and stir until well combined. Add cream and cook, stirring constantly, until the mixture has thickened, about five minutes. Remove from heat and pour over the vegetables. Stir in chicken.
Spoon veggie mixture into the prepared dish and set aside.
Make Cornbread Topping
Place cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add milk, melted butter and eggs and stir until smooth. Stir in cheese and drained corn.
Spoon cornbread mixture on top of veggie mixture and spread to cover the filling. Bake until cornbread is lightly browned on top, about twenty minutes. Enjoy!