Fall Food Favorites: Cornbread Chicken Pot Pie

Can anyone else believe that October is almost over? I certainly cannot! But I must say that I am in LOVE with the cooler weather here! With our crazy busy schedule, this recipe is a great recipe to throw into the oven and have ready a little while later. Today’s recipe I renamed to…

Cornbread Chicken Pot Pie

The original recipe I found online and was called Cornbread Chicken Casserole. I renamed it to something that made more sense to me. For this recipe you need the following things:

  • 3-4 Chicken breasts cooked and chopped
  • 1 bag Frozen mixed vegetables
  • 1 can cream of chicken
  • 1 bag of sweet cornbread mix
  • Milk
  • Egg

How To Make It

I cook the chicken ahead of time and put it in the freezer. This is one of my meals that I will cook all of the meat on Sundays and then add it to the meal later in the week. It saves a lot of time! On the night I am cooking the meal, I throw the cooked chicken, cream of chicken, and frozen vegetables into a glass pie pan. Then I mix the cornbread mixture, following the package directions. (This is where the egg and milk come in). Then I pour the cornbread batter on top of the chicken mixture. Bake it at 375 degrees for 30-40 minutes or until the cornbread is cooked thoroughly.

This recipe is so delicious! My kids hate casseroles but this one they love!

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