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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Cornbread Pot Pie Recipe

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This recipe for Chicken Cornbread Pot Pie is from The Cookbook! Duh, We're Baptists! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces.
1/2 tsp. peppered seasoned salt
1 lg. onion, chopped (1 cup)
1 jar (12 oz.) chicken gravy
1 (1 lb.) bag frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz.) Betty Crocker cornbread and muffin mix
1/3 cup milk
2 Tbsp. butter or margarine, melted
1 egg
2 Tbsp. shredded Parmesan cheese
Directions:
Directions:
Heat oven to 400º. Spray 13"x9" (3 qt) glass baking dish with cooking spray. Sprinkle chicken with peppered seasoned salt. In 12" non-stick skillet cook chicken and onion over medium-high heat 4-6 minutes, stirring occasionally until chicken is browned.

Stir in gravy; heat to boiling, reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally until chicken is no longer pink in center.

Meanwhile place vegetables in coIander; rinse with hot water until thawed. Remove chicken from heat, stir in vegetables and sour cream; keep warm.

In medium bowl, stir cornbread mix, milk, butter and egg with spoon just until moistened (batter will be lumpy).

Spoon hot chicken mix into baking dish. Drop batter by spoonfulls around edges of chicken mix, sprinkle cheese over batter.

Bake uncovered 20-22 minutes or until cornbread is deep golden brown. Let stand 5 minutes.

 

 

 

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