Cornbread Chicken Pot Pie
No rolling out pie dough for this Chicken Pot Pie - cornbread mix, chicken, frozen veggies and a few pantry staples and a classic homestyle meal is ready to put on the table!
Cost $15
Ingredients
- 4 boneless chicken breasts cubed and cooked
- 2 10 oz. can cream of chicken soup
- 1 16 oz. sour cream
- 1 tbsp dried basil
- 1 16 oz. bag frozen mixed vegetables
- 2 8.5 oz. pkgs. cornbread mix
- 1 cup shredded cheddar cheese
- pepper, to taste
From Scratch Cornbread
- 1 cup corn meal
- 1 cup flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup veg. oil
Instructions
- Cut up boneless chicken breasts into chunks and cook on the stovetop.
- Mix soup, sour cream, pepper, basil and frozen veggies.
- Mix chicken into the soup mixture. Pour into baking pan.
- Prepare cornbread mixes per package directions, or make cornbread from scratch with the recipe below. NOTE: If making your own cornbread mix, only spoon a thin layer onto your pot pie: One cup for an 8 x 8 dish, or two cups for a full 9 x 13 pan.
- Spread cornbread batter over soup, veggie, and chicken mixture. Sprinkle top with cheese.
- Bake, uncovered, at 425 degrees for 25 minutes or until golden and bubbly.
- Cool 15 minutes, then serve.
From Scratch Cornbread
- Combine dry ingredients: Corn meal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the wet ingredients: Milk, egg, vegetable oil.
- Add dry ingredients to wet ingredients.
- Add cornbread to a baking dish (an 8 x 8 square dish or a 9-inch pie pan). Bake at 425 degrees for 18-20 minutes.
Notes
Nutrition Facts (per serving)
| Calories | 786 kcal |
|---|---|
| Total Fat | 41.8 g |
| Saturated Fat | 15.2 g |
| Carbohydrates | 72.4 g |
| Sugar | 22.9 g |
| Fiber | 4.1 g |
| Protein | 28.3 g |
| Cholesterol | 118 mg |
| Sodium | 1,320 mg |