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Chicken Pot Pie with Cornbread Crust
One pound of cooked chicken cut in cubes
1 bag of frozen mixed vegetables
2 cans of Cream of Chicken Soup
2 Boxes Cornbread Muffin mix (I use Jiffy)
Preheat oven to 400 degrees. Mix chicken, veggies, and soup in a 13X9 dish. In a seperate bowl make cornbread mix as directed on the package. Spread the batter over the top of the chicken mixture and bake until cornbread is done. When I do this I start at the sides and let the batter kind of fill in at the middle points. It prevents the middle from being under cooked. Serve with a salad, some fresh fruit! Dinner is DONE!