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.

Prep Time

Minutes

Total Time

1:00

Hr:Mins

Makes

servings

lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1/2

teaspoon peppered seasoned salt

large onion, chopped (1 cup)

jar (12 oz) chicken gravy

bag (1 lb) frozen broccoli, carrots and cauliflower

1/2

cup sour cream

pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1/3

cup milk

tablespoons butter or margarine, melted

egg

tablespoons shredded Parmesan cheese

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.
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.
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.
Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Success

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

Substitution

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.

Serve-With

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

Nutrition Information:

1 Serving (1 Serving)

Calories 570

(Calories from Fat 220),

Total Fat 24g

(Saturated Fat 11g,
Trans Fat 1/2g),

Cholesterol 160mg;
Sodium 1190mg;
Total Carbohydrate 53g

(Dietary Fiber 4g,
Sugars 15g),

Protein 37g;

Percent Daily Value*:

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.

Cornbread-Topped Chicken Pot Pie

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens