1 Tbsp olive oil
1 medium onion, chopped
2 cups chicken stock
1/2 cup frozen sweet petite peas
1 1/2 cups chopped, cooked carrots
1 tbsp unsalted butter
1/4 cup flour
2 cups roasted chicken, chopped
1 potato, diced and boiled
1/2 tsp salt
2 boxes Jiffy cornbread mix
Preheat oven to 400 degrees.
Spray a 2 quart casserole with cooking oil. In a large saucepan, heat olive oil and
unsalted butter together. Add onion and saute until tender, about 4 or 5 minutes. Add
in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook
mixture over medium heat until thickened and bubbly, about 4 minutes.
Stir in chicken, peas, potato, carrots, salt and pepper. Pour into a 2 quart casserole dish
coated with cooking spray and spread mixture evenly.
Make cornbread mix as instructed on box. Pour over filling. Bake according to cornbread
instructions, until cornbread is golden brown and toothpick comes out clean