Cornbread Chicken Pot Pie |  |
Ingredients
| 1 | 16-oz.
bag frozen mixed vegetables
| | 2 | tbsp.
light butter or regular butter
| | 1 | cup
chopped cooked chicken
| | 1 | 10 3/4-oz.
can cream of chicken soup
| | 2 | tbsp.
lowfat milk
| | 1/4 | tsp.
salt
| | 1/8 | tsp.
ground black pepper
| | 1 | cup
self-rising yellow cornmeal mix
| | 1 | egg, beaten
| | 1/4 | cup
lowfat milk
| | 1 | tbsp.
vegetable oil
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Directions
 | Preheat oven to 350°F. Cook vegetables according to package directions; drain. |  | In same saucepan melt light butter; remove from heat. Stir in drained vegetables, chicken, soup, 2 tablespoons milk, salt and pepper. Transfer mixture to 2-quart casserole. |  | In a medium bowl stir together self-rising cornmeal, egg, 1/4 cup milk and vegetable oil. Spoon cornbread mixture over vegetable mixture in casserole. Bake about 30 minutes or until topping is golden. |
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