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This Week's Top Recipes

Cornbread Pot Pie

ChickenCasseroleOven

Time: 1 hour 20 minutes

Yield: 4 servings

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About

How do you improve on a chicken pot pie, one of the most comforting dishes ever invented? Why, by making the top its own delicious comforting treat! Cornbread Pot Pie tops the creamy, meaty, vegetable-and-chicken filling with a fluffy, golden-brown, and summery sweet cornbread. It even loads up that cornbread with sharp cheddar cheese for an added touch of extra fun! Cornbread Pot Pie is the most relaxing and welcoming dinner around, and for good reason!

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Ingredients

  • For the filling:
  • 1 (14-ounce) package frozen mixed veggies
  • 1/4 cup butter
  • 1/2 cup onion, chopped
  • 1 cup chicken broth, can substitute 1 chicken bouillon cube dissolved in 1 cup of water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 2 cups chicken breast, cooked, cubed or shredded
  • For the cornbread topping:
  • 1 cup plain yellow or white cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar, optional
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 stick butter, melted and cooled
  • 2 large eggs
  • 1 cup cheddar cheese, shredded
  • 1 (15-ounce) can whole kernel corn, drained

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Spray a 9x13-inch baking dish with cooking spray.

Step 3 -Place the frozen veggies in a large saucepan and cover them with water.

Step 4 -Bring the veggies to a boil over medium-high heat and cook until they are tender, about 5-10 minutes. Drain the veggies well.

Step 5 -In a small saucepan over medium heat, melt 1/4 cup of the butter.

Step 6 -Add the chopped onions to the melted butter and sauté until just barely tender, about 2-3 minutes.

Step 7 -Add the chicken broth, 1/2 teaspoon of the salt, the pepper, and 3 tablespoons of the flour and stir until well-combined.

Step 8 -Add the heavy cream and stir constantly until the mixture has thickened, about 5 minutes.

Step 9 -Transfer the saucepan from the heat and pour the onion mixture over the veggies.

Step 10 -Stir in the chicken.

Step 11 -Spoon the pot pie filling into the prepared dish and set it aside.

Step 12 -Add the cornmeal, the remaining flour, the sugar, the baking powder, and the remaining salt to a large bowl and stir to combine.

Step 13 -Add the milk, the remaining melted butter, and the eggs and stir until smooth.

Step 14 -Stir in the shredded cheese and the corn.

Step 15 -Spoon the cornbread mixture on top of the pot pie filling and spread it to cover all of the filling.

Step 16 -Bake until the cornbread is lightly brown on top, about 30-35 minutes.

Step 17 -Serve.

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