Chicken Pot Pie goes upscale with chicken breasts and a veggie combo of broccoli, carrots and cauliflower. A sweet cornbread topping makes it yummy.
Cornbread-Topped Chicken Pot Pie
- Prep Time 30 min
- Total 60 min
- Servings 4
- Ingredients 11
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/2 teaspoon peppered seasoned salt
- 1 large onion, chopped (1 cup)
- 1 jar (12 oz) chicken gravy
- 1 bag (1 lb) frozen broccoli, carrots and cauliflower
- 1/2 cup sour cream
- 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 1/3 cup milk
- 2 tablespoons butter or margarine, melted
- 1 egg
- 2 tablespoons shredded Parmesan cheese
Instructions
-
Step1Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
-
Step2Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
-
Step3In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
-
Step4Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.
Nutrition
570
Calories
24g
Total Fat
37g
Protein
53g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 570
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 11g
- 53%
- Trans Fat
- 1/2g
- Cholesterol
- 160mg
- 54%
- Sodium
- 1190mg
- 50%
- Potassium
- 640mg
- 18%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 15g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 35%
- 35%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved