Ingredients

The following ingredients have 4 Servings
  • 1 1/4 pound(s) chicken breast boneless cubed into 1 1/2 inch chunks
  • 1/2 teaspoon(s) seasoned salt
  • 1 medium onion chopped
  • 2 jar(s) chicken gravy or two 8 oz cans
  • 1 1/2 bag(s) frozen bag of carrots, broccoli, and cauliflower blend vegetables
  • 1/2 cup(s) sour cream
  • 1 box(es) or pouch of cornbread mix or jiffy corn muffin mix
  • 1/3 cup(s) milk
  • 2 tablespoon(s) melted butter

Instruction

  • Preheat oven to 400 degrees Spray a 9x13 casserole pan with an oil spray
  • In a large skillet sauté chicken chunks, seasoning salt, and onions about six minutes Add gravy and heat till slow boiling stage Cover and simmer five minutes
  • Rinse froze vegetables to thaw and drain well Add vegetables, sour cream and gravy to simmering chicken Pour into the 9x13 pan
  • Mix cornbread mix with milk and butter, stirring only to just moistened Drop tablespoon size dumplings around outer edges of pot pie into the hot chicken mixture
  • Bake 22-25 minutes till cornbread is done and golden Let set 5 minutes before serving
  • Note: use two boxes of cornbread muffin mix and increase milk to 2/3 cups and melted butter to 4 tablespoons to cover the whole pot pie if you prefer