Cornbread-Topped Chicken Pot Pie
Ingrediënten
- 1 lb boneless skinless chicken breasts cut into ½-inch pieces
- ½ teaspoon peppered seasoned salt
- 1 large onion chopped (1 cup)
- 1 jar chicken gravy
- 1 bag frozen broccoli carrots and cauliflower
- ½ cup sour cream
- 1 pouch 6.52 oz cornbread and muffin mix
- ⅓ cup milk
- 2 tablespoons butter melted
- 1 egg
- 2 tablespoons shredded Parmesan cheese
Instructies
- 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 browned.
- 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; spoon into baking dish.
- In medium bowl, mix cornbread mix, milk, butter and egg with spoon just until moistened (batter will be lumpy).
- Drop batter by spoonfuls into baking dish, 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.
Notes / Tips / Wine Advice:
Quick Variation:
This recipe will work with lots of other vegetable combinations. Let your family pick their favorite, or you can substitute leftover cooked vegetables for the frozen vegetables.
Nutritional Information
Calories: 570 kcal
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