Cornbread Topped Chicken Potpie
Serves: 4 - 6
 
Ingredients
For the filling
  • Cooking spray
  • 1 package (14 ounces) frozen mixed vegetables
  • ¼ cup (1/2 stick) butter
  • 1 cup chicken broth or 1 chicken bouillon cube dissolved in 1 cup water
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups heavy (whipping) cream
  • ½ cup chopped onion
  • 2 cups cubed cooked chicken
For the cornbread topping
  • 1 cup yellow or white cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • ¼ cup (1/2 stick) butter, melted and cooled
  • 2 large eggs
  • 1 cup shredded Cheddar cheese
  • 1 can (15 ounces) corn, drained
Instructions
  1. Preheat the oven to 400°F. Coat a 9- by 13-inch baking dish with cooking spray.
  2. Make the filling: Place the frozen vegetables in a large saucepan and add water. Bring to a boil over medium-high heat and cook until the vegetables are just tender, 5 to 10 minutes. Drain the vegetables and set them aside.
  3. Melt the butter in a small saucepan over medium heat.
  4. Add the chopped onions and sauté until just barely tender, 2–3 minutes.
  5. Add the chicken broth, salt, pepper, and flour and stir until well combined.
  6. Add the cream and cook, stirring constantly, until the mixture has thickened, about 5 minutes. Remove from the heat and pour over the vegetables.
  7. Stir in the chicken.
  8. Spoon the vegetable mixture into the bottom of the prepared baking dish and set it aside.
  9. Make the cornbread topping: Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir.
Recipe by Faithful Provisions at https://faithfulprovisions.com/come-home-to-supper-cookbook-review-recipe-and-giveaway/