Cornbread chicken pot pie –Y’all, if you’re looking to warm up your kitchen with a dish that’ll have everybody coming back for seconds, then let me put you onto this scrumptious Cornbread Chicken Pot Pie. It’s made from scratch and brings all the comfort your heart desires. Let’s dive into this deliciousness!
Cornbread Chicken Pot Pie
This ain’t your average pot pie. We’re talking about a buttery flaky cornbread topping that hugs a rich, savory chicken filling. Perfect for chilly nights or when you need a little love in a bowl.
Ingredients
Gather up these essentials, and let’s get to cookin’:
- 1 1/2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (about 10.5 oz)
- 1 cup milk
- 1 cup cornmeal
- 1 cup self-rising flour
- 3/4 cup milk (for cornbread batter)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- Salt and pepper to taste
Instructions
Now that you got everything ready, here’s how to whip this beauty up:
- Preheat your oven to 425°F (220°C).
- In a medium bowl, mix shredded chicken, frozen vegetables, cream of chicken soup, and 1 cup of milk. Season with salt and pepper. Spread this mixture at the bottom of a greased 9×13-inch baking dish.
- In another bowl, whisk together cornmeal, self-rising flour, sugar, oil, 3/4 cup of milk, and eggs until smooth. Pour this cornbread batter over the chicken and vegetable mixture. Give it a gentle spread to cover the top.
- Bake for about 30-35 minutes, or until the cornbread is golden brown and a toothpick comes out clean when inserted in the center.
- Let it cool for a few minutes before digging in. Serve warm and watch as your family devours this delicious pot pie!
This Cornbread Chicken Pot Pie is not just food, it’s a hug on a plate. Perfect for gatherings or a cozy night in, trust me, this dish is going to be a hit! Enjoy!