Cornbread Chicken Pot Pie

Step 1

Preheat oven to Spray a 9x13 baking dish with cooking spray.

Step 2

Place the frozen veggies in a large saucepan and cover with water. Bring to a boil over medium-high heat and cook until the veggies are tender (about 5-10 minutes). Drain and set aside.

Step 3

Melt butter in a small saucepan over medium heat. Add the chopped onions and sauté until just barely tender (about 2-3 minutes). Add the chicken broth, salt, pepper, and flour and stir until well combined. Add the cream and cook, stirring constantly, until the mixture has thickened (about 5 minutes). Remove from heat and pour over the vegetables. Stir in the chicken.

Step 4

Spoon the pie filling into the prepared dish and set it aside.

Step 5

Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add the milk, melted butter, and eggs and stir until smooth. Stir in the cheese and drained corn.

Step 6

Spoon the cornbread mixture on top of the pie filling and spread it to cover the filling. Bake until the cornbread is lightly brown on top (about 20 minutes). Enjoy!