Cornbread-Topped Chicken Pot Pie

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

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
11g
53%
Trans Fat
1/2g
Cholesterol
160mg
54%
Sodium
1190mg
50%
Total Carbohydrate
53g
18%
Dietary Fiber
4g
17%
Sugars
15g
Protein
37g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.