Cornbread Chicken Pot Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, heat oil over medium heat. Add diced chicken and cook until browned.
• STEP 3.Add chopped onion, carrots, and celery to the skillet. Cook until vegetables are tender.
• STEP 4.Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk.
• STEP 5.Bring the mixture to a boil, then reduce heat and simmer until thickened.
• STEP 6.Season with salt, pepper, and any desired herbs or spices.
• STEP 7.Pour the chicken and vegetable mixture into the greased baking dish.
• STEP 8.Prepare the cornbread batter according to the package instructions.
• STEP 9.Spread the cornbread batter evenly over the chicken and vegetable mixture.
• STEP 10.Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden and cooked through.
• STEP 11.Allow the pot pie to cool for a few minutes before serving.
• STEP 12.Serve hot and enjoy!

Cooking Tips

• Feel free to add other vegetables like peas or green beans to the filling.
• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• If you prefer a thicker filling, you can add more flour or cornstarch to the sauce.
• For a crispy cornbread crust, you can brush the top with melted butter before baking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pot pie in the oven or microwave until heated through.
• Serve the cornbread chicken pot pie as a main dish with a side salad or steamed vegetables.