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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 570, Carbohydrate 53 g, Cholesterol 160 mg, Fat 4, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 15 g, TransFat 1/2 g
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Unique Lights
[email protected]This dish is a bit expensive to make, but it's worth it for a special occasion.
Mahiya akhtar Bindu
[email protected]I'm not a good cook, but this recipe was easy to follow. I was able to make a delicious cornbread-topped chicken pot pie that my family loved.
Kaggwa Abdul
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the cornbread topping, and they didn't even notice the vegetables in the filling.
Lexie Berkeley
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved the unique flavor of the cornbread topping.
RK ROKI KING
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
S0M3D4Y
[email protected]I'm not a fan of chicken pot pie, but I loved this recipe. The cornbread topping really made the dish.
Kainat Nazeer ahmed
[email protected]This dish is perfect for a cold winter day. It's warm and comforting, and it fills you up.
Md.Towhidul Islam
[email protected]I added a few extra vegetables to the filling, such as carrots, celery, and peas. It made the dish even more hearty and flavorful.
Zola_zx
[email protected]This recipe is a great way to use up leftover chicken. I made it with a rotisserie chicken, and it turned out great.
Shabani Issah
[email protected]I followed the recipe exactly, but my cornbread topping didn't turn out crispy. It was more like a soft, mushy mess.
Emily Kalekye
[email protected]This dish was a bit too heavy for my taste. The cornbread topping was too dense, and the filling was a bit too creamy.
behlool babar
[email protected]I was skeptical about the cornbread topping, but it turned out to be the best part of the dish. It was crispy and flavorful, and it added a nice touch of sweetness to the filling.
Dangerous ID
[email protected]This recipe is a keeper! The cornbread topping adds a unique and delicious twist to the classic chicken pot pie.
kanxi prema
[email protected]I've made this cornbread-topped chicken pot pie twice now, and it's been a hit both times. It's easy to make, and the results are always amazing.
Nessi
[email protected]This cornbread-topped chicken pot pie was absolutely delicious! The cornbread crust was perfectly golden and crispy, and the filling was creamy and flavorful. My family loved it.