Monday, October 8, 2012

Chicken Pot Pie with Cornbread Crust

I made this chicken pot pie with cornbread crust on Sunday because it just felt like the perfect dish to make on a chilly, rainy Sunday.   I already had some shredded rotisserie chicken that was used for the creamy piquillo pepper and chickpea soup with chicken recipe. I also decided to add in mashed potatoes since I had some leftover mashed red potatoes (click here for mashed red potatoes recipe).  This chicken pot pie with cornbread crush was a comforting dish for a rainy fall day.   The cornbread is slightly sweet and provides a great texture to the creamy chicken pot pie filling.  This recipe gave me extra chicken pot pie filling that I made a couple of mini shepherd's pie too!  I plan to post that recipe next so check back here tomorrow.  Enjoy!

Chicken Pot Pie with Cornbread Crust

2 tablespoons butter
½ onion, diced
1 cup mushrooms, sliced
3 tablespoons flour
1 ½ cups chicken broth
1 cup milk
1 cup mashed potatoes (optional - recipe here)
2 cups frozen mixed vegetables
2 cups cooked chicken, shredded or chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon thyme

For cornbread crust
1 box Jiffy cornbread mix
1 egg
1/3 cup milk
½ teaspoon parsley, dried


Preheat oven to 400 degrees F.

In a small bowl, mix together jiffy cornbread mix, egg, milk and parsley.  Set aside.
In a dutch oven or saucepan, over medium-high heat, melt butter.

Add onions.  Cook until soft, about 2 to 3 minutes.  Add mushrooms and cook for 2 to 3 minutes.

Stir in flour and cook 1 minute.

Next, stir in chicken broth and milk.  Cook for 5 to 7 minutes until thickened.

Add frozen vegetables, mashed potatoes, and chicken.

Stir in thyme, salt, and pepper.

Spoon into a 9x9 inch baking dish.  Top chicken mixture with cornbread batter.

Bake for 20 to 25 minutes, until bubbly.