Cornbread Chicken Pot Pie
Ingredients:
1lbs cooked chicken breast, cubed
1 can cream of chicken soup
1 can cream of celery soup
1 can green beans, drained
1 can diced peas and carrots, drained
1 can whole kernel corn, drained
1 cup shredded extra sharp cheddar
2/3 cup milk
2 pkgs Jiffy corn muffin mix
2 large eggs
1 can cream of chicken soup
1 can cream of celery soup
1 can green beans, drained
1 can diced peas and carrots, drained
1 can whole kernel corn, drained
1 cup shredded extra sharp cheddar
2/3 cup milk
2 pkgs Jiffy corn muffin mix
2 large eggs
Directions:
Turn the oven on to 425.
Combine the chicken, soups, and vegetables and 1/3 in a 9x13 pan.
Turn the oven on to 425.
Combine the chicken, soups, and vegetables and 1/3 in a 9x13 pan.
Put the pan in the oven while it's preheating.
In a mixing bowl, combine eggs, milk, and corn muffin mix.
In a mixing bowl, combine eggs, milk, and corn muffin mix.
Pour cornbread on top of chicken mixture and smooth out to the edges of the pan. Be careful not to mix the cornbread and filling together. I typically try to make the cornbread topping thinner in the center and thicker on the edges.
Bake in oven for 20 minutes or until cornbread is golden brown.
(pictured also with a regular chicken pot pie that I made for Johnny...which is basically the same filling but using regular pie crust)
Bake in oven for 20 minutes or until cornbread is golden brown.
(pictured also with a regular chicken pot pie that I made for Johnny...which is basically the same filling but using regular pie crust)