Cornbread-Topped Chicken Pot Pie

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and cubed
  • 1 package (16 ounces) frozen mixed vegetables
  • 1/4 cup butter
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons plain or all-purpose flour
  • 2 cups heavy cream
  • 1 small onion, diced

Cornbread Topping:

  • 1 cup plain yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 stick butter, melted and cooled
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1 can (15 ounces) whole kernel corn, drained

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a medium saucepan, cook the frozen vegetables according to package directions, then drain and set aside.
  3. In a large cat iron skillet, melt the butter over medium heat.
  4. Add the chopped onions and sauté until just barely tender (about 2-3 minutes).
  5. Add the chicken broth, salt, pepper, and flour and stir until well combined.
  6. Stir in the cream and cook, stirring constantly, until the mixture has thickened (about 5 minutes).
  7. Remove the pan from the heat, add the vegetables and chicken to the cream mixture and set aside.
  8. For the topping, combine the cornmeal, flour, sugar, baking powder and salt in a large bowl.
  9. Add the milk, melted butter and eggs and stir until smooth.
  10. Fold in the cheese and drained corn until evenly blended.
  11. Spoon the cornbread mixture on top of the chicken filling and spread it to the edges of the pan.
  12. Place the skillet in the oven and bake for about 25 minutes or until the cornbread is lightly brown on top.
  13. Serve hot.

The original recipe for this amazing pot pie can be found here.

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