1 cooked chicken or 4 cooked boneless skinless chicken breasts
1 Family size can of Veg-All Original Mixed Vegtables, drained (or two small cans)
1 small can cream of chicken soup (I use 98% fat free)
1 small can cream of celery soup (again, 98% fat free)
1/2 C. milk
salt & pepper to taste
2 boxes Jiffy Cornbread Mix prepared according to directions
Shred chicken & combine with soups, milk, salt & pepper, and Veg-All in medium sized bowl. Spoon mix into 9x13 baking dish and top with cornbread mix. Bake at 425 for approx. 30 minutes or until cornbread is baked through and golden brown.
**Notes: I realize this is not a traditional pot pie (my kids shortened it to 'chicken pie'), but we love the cornbread topping. In the original recipe it says to ONLY use Jiffy or Martha White cornbread mix. I've never tried it with anything else.
**When ever a recipe calls for cooked chicken, I put a whole chicken in the crock-pot with enough water to cover the night before and cook it on low all night. The next day I pull the meat off the bone and use it in place of chicken breast. I think it gives a slightly richer flavor, and is much cheaper.
In fact, I'm getting ready to put this in my oven now.