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Cornbread-Topped Chicken Pot Pie

Chicken Pot Pie goes upscale with chicken breasts and a veggie combo of broccoli, carrots and cauliflower. A sweet cornbread topping makes it yummy.

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  • Prep Time 30 min
  • Total Time 60 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
  • 2 Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
  • 3 In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
  • 4 Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

Expert Tips

Make sure that the chicken filling is still hot before dropping the cornbread batter on top to ensure that the cornbread will bake throughout.

This recipe will work with lots of other vegetable combinations. Let your family pick their favorite, or you can substitute leftover cooked vegetables for the frozen vegetables.

Enjoy grapes and apple wedges with this family-pleasin' meal.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
160mg
160%;
Sodium
1190mg
1190%;
Total Carbohydrate
53g
53%
(Dietary Fiber
4g
4%
  Sugars
15g
15%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
35%;
Calcium
15%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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