Food

Chicken Potpie with Cornbread top

Ok so my mom may not ever try this because she doesn’t like chicken potpie. I however LOVE it!!!

This recipe has changed more than a few times. This is the one I love and will make time and time again. It is really simple because that is how my family likes it. This is like classic comfort food, that is easy to make.

To make it even easier on myself its made with leftovers. I had cooked a whole chicken in the crockpot earlier in the week, so we picked the chicken clean after dinner that night and made this later in the week. Also the chicken stock is just the cooking liquids from the crockpot when I cooked the whole chicken. I didn’t have enough stock so I topped off with water. But you could totally do this with a rotisserie chicken and canned stock if that is what you have. Like I said it is super easy.

Preheat the oven to 350°F. Spray a 2-quart casserole dish with cooking spray. Dump chicken in dish, sprinkle with minced dried onion, cover with the frozen veggies.

Warm 2 tablespoons chicken stock add cornstarch mix until dissolved. Add to the rest of the chicken stock. Mix in the salt and pepper, then pour over chicken and veggies.

In a bowl mix together cornmeal, flour, baking powder, sugar, salt, milk, egg, and vegetable oil. Pour or spoon over the chicken and veggies.

Bake for 25-30 minutes until golden brown and bubbly. We eat just this in a bowl, protein/veggies/bread done all in one bite! Yum!

 

Chicken Potpie with Cornbread

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:img_0157
4 Cups Chicken Stock
4 Cups Chopped Cooked Chicken
2 TBSP cornstarch
2 TBSP Warm Chicken Stock
1 TBSP Dried Minced Onion
1 bag frozen mixed veggies
1 tsp Salt
1/2 tsp Pepper
3/4 Cup Cornmeal
3/4 Cup Flour
1 TBSP Baking Powder
1 1/2 TBSP Sugar
1/2 tsp Salt
3/4 Cup Milk
1 Large Egg
2 TBSP Vegetable Oil

Preheat the oven to 350°F. Spray a 2-quart casserole dish with cooking spray. Dump chicken in dish, sprinkle with minced dried onion, cover with the frozen veggies.

Warm 2 tablespoons chicken stock add cornstarch mix until dissolved. Add to the rest of the chicken stock. Mix in the salt and pepper, then pour over chicken and veggies.

In a bowl mix together cornmeal, flour, baking powder, sugar, salt, milk, egg, and vegetable oil. Pour or spoon over the chicken and veggies.

Bake for 25-30 minutes until golden brown and bubbly.

ENJOY!!!

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