Chicken Pot Pie With Cornbread Topping And Frozen Veggies
If you're looking for a hearty and comforting meal that's easy to make, look no further than chicken pot pie with cornbread topping and frozen veggies. This classic dish is perfect for a cozy night in or for feeding a crowd. Plus, it's versatile enough to be adapted to your tastes and dietary needs.
Ingredients
For the filling:
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup frozen mixed vegetables (peas, carrots, green beans, corn)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the cornbread topping:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
Instructions
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes.
3. Add diced chicken to the skillet and cook until browned on all sides, about 10 minutes.
4. Sprinkle flour over the chicken and vegetables and stir to combine. Cook for 2-3 minutes, stirring constantly.
5. Gradually stir in chicken broth and milk, stirring constantly to prevent lumps. Add salt, pepper, garlic powder, and onion powder.
6. Bring mixture to a simmer and cook until thickened, about 5 minutes. Stir in frozen mixed vegetables and remove from heat.
7. Pour chicken mixture into a 9x13 inch baking dish.
8. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
9. In a separate bowl, whisk together milk, vegetable oil, and egg.
10. Pour the wet ingredients into the dry ingredients and stir until just combined.
11. Spread the cornbread mixture evenly over the chicken mixture in the baking dish.
12. Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
13. Let cool for 5-10 minutes before serving.
Variations
There are countless ways to customize this recipe to your liking. Here are a few ideas:
- Swap out the frozen mixed vegetables for your favorite fresh or frozen veggies. Try broccoli, cauliflower, or butternut squash.
- Use a different type of meat, such as turkey or ground beef.
- Add herbs and spices to the filling for extra flavor. Thyme, rosemary, and sage are all good options.
- Make the cornbread topping gluten-free by using a gluten-free flour blend.
- Make the pot pie in individual ramekins for a cute and cozy presentation.
Conclusion
Chicken pot pie with cornbread topping and frozen veggies is a delicious and satisfying meal that's perfect for any occasion. With its warm and comforting flavors, it's sure to become a family favorite. Plus, it's easy to adapt to your tastes and dietary needs, making it a versatile recipe that you'll come back to again and again.