Cornbread Chicken Pot Pie
For the pot pie:
2 cups chopped rotisserie chicken
1 cup frozen peas and carrots
1 onion chopped
1/3 cup butter (I used Dairy Free Country Crock Plant Based Butter)
1/4 cup flour
1 tsp. Salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. cayenne pepper
2/3 cup heavy whipping cream (I used Dairy Free Country Crock Heavy Cream)
1 1/4 cup chicken broth
For the cornbread topping:
one box GF Krusteaz cornbread
1 egg
1/3 cup oil
1 cup milk
Preheat the oven to 375 degrees. In an oven safe pan, melt the butter and sauté the onion until soft. When the onion is soft, add in the flour and spices and mix well. Cook for 2 minutes. Add in the heavy whipping cream and broth. Let thicken. Add in the frozen peas and carrots. Add in the cooked chicken. Let this cook on the stove on low while you get the cornbread mix ready.
Mix together the cornbread ingredients according to the box instructions. Top the chicken pot pie mixture evenly with the cornbread. Place the pot in the oven for 45 minutes to an hour until the cornbread topping is fully cooked. Enjoy!
