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Cornbread-Topped Chicken Pot Pie
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Prep Time:
30 minutes
Total Time:
1 hour
Elevated Chicken Pot Pie features tender chicken, mixed vegetables, and a sweet cornbread crust for a delicious twist.
Ingredients:
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1/2 teaspoon peppered seasoned salt
  • 1 large onion, chopped (1 cup)
  • 1 jar (12 oz) chicken gravy
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower
  • 1/2 cup sour cream
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/3 cup milk
  • 2 tablespoons butter or margarine, melted
  • 1 egg
  • 2 tablespoons shredded Parmesan cheese
Instructions:
  • 1. Preheat the oven to 400°F and grease a 13x9-inch (3-quart) glass baking dish. Season the chicken with seasoned salt. Cook the chicken and onion in a 12-inch nonstick skillet over medium-high heat for 4 to 6 minutes until the chicken is browned, stirring occasionally.
  • Add gravy to the mixture and bring to a boil. Simmer on medium-low heat, covered, for about 5 minutes, stirring occasionally, until chicken is cooked through. While the chicken is cooking, thaw the vegetables by rinsing them with hot water in a colander. Once the chicken is cooked, stir in the vegetables and sour cream, then keep the mixture warm.
  • Combine cornbread and muffin mix, milk, butter, and egg in a bowl until just moistened (batter should be lumpy). Spoon the chicken mixture into a baking dish, then dollop spoonfuls of batter around the edges. Finish by sprinkling cheese over the batter.
  • Bake the cornbread until deep golden brown, uncovered, for 20 to 22 minutes. Allow it to rest for 5 minutes before serving.

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