Chicken Pot Pie with Cheesy Cornbread Topping
This Chicken Pot Pie with Cheesy Cornbread Topping is made using Gary’s QuickSteak Chicken Breast!
Chicken Pot Pie with Cheesy Cornbread Topping
Ingredients
- 1 12 oz package Gary’s QuickSteak Chicken
- 3 Tbsp Butter
- 1/2 C Onion, diced
- 3 Garlic Cloves, minced
- 1 10 oz package Frozen Mixed Vegetables
- 1/3 C All Purpose Flour
- 1 C Chicken Broth
- 1 1/2 C Chunky Salsa
- 1 8.5 oz package Cornbread and Muffin Mix
- 1 Egg, large
- 2/3 C Milk (2% or Whole)
- 2 C Cheddar Cheese
- 1 Jalapeno, sliced (optional)
- Cilantro, chopped for topping (optional)
- 1/2 C Tri-color Tortilla Strips (optional)
Instructions
- Preheat oven to 400˚F.
- In a skillet, prepare Gary's QuickSteak Chicken according to package directions, remove from skillet.
- Add butter and sauté onions until translucent, stir in minced garlic.
- Add frozen vegetables to pan. Stir and cook about 2 minutes then sprinkle flour on top.
- Stir into vegetables, add broth and salsa and bring to a simmer.
- Stir occasionally until thickened, 8 to 10 minutes.
- While vegetable mixture is cooking prepare cornbread topping.
- In a medium bowl mix the Cornbread and Muffin Mix with egg and milk, stir until smooth then mix in cheddar cheese, set aside.
- Add chicken to vegetable mix then pour into a casserole dish and spoon cornbread mixture onto the top
- Smooth top with back of spatula or spoon, drop sliced jalapeños on top of cornbread.
- Bake in preheated oven 25-30 minutes.
- When slightly cooled, top with chopped cilantro and tortilla strips for some added crunch.
