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.
3 comments:
I have a question, I don't care for cornbread. Could I put Biscuits on top like a pot pie?
Any suggestions.
Or a pot pie receipe.
Thanks!
I know there's a way to do it with refrigerator biscuts or bisquick, but I've never tried it. You can also take 2 sticks soft butter, one cup milk, and one cup self rising flour, mix it together and use it to replace the cornbread (all the butter tends to set some people off this topping).
this sounds awesome, and thanks for the chicken recipe!!! I know the cans of cooked chicken (similar to the canned tuna idea, and in the same aisle) are ridiculously expensive...but I hadn't ever thought of using a whole chicken...
I can't wait to try this one when we get back from California!
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