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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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( 36 Ratings)

36 Ratings

5 Stars 50%

4 Stars 22%

3 Stars 11%

2 Stars 14%

1 Stars

Member Reviews ( 13 )

16ae31b0-32dc-41b8-ac23-4c277b2306ae

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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 12/15/2011 4:48:10 PM REPORT ABUSE ppl828 said:

Rating:

Really tasty and I added extra veggies to make it healthier. The cornbread is a nice twist!

This reply was: Helpful Inspiring

Posted 11/22/2011 7:24:45 AM REPORT ABUSE CFaiella said:

Rating:

Really easy and yummy. Be sure to season the chicken well first so it has lots of flavor and stays moist. I used shredded cheddar cheese on top and it was delicious.

This reply was: Helpful Inspiring