What a beautiful day in Texas! :) A sunny, bright, 73 degree day. Now, I know some of you are winter people, and strongly believe in the idea of having four actual seasons. And I definitely see your point-- I love when leaves change color-- BUT I am one of those odd ones- that is okay with Spring and Summer weather all year long...coming home and enjoying some ice cream :) That is definitely my kind of weather! Something about these kind of days just make me so happy! I do feel bad for Ninja...he just stares out the window hoping that someone will take him to the dog park...poor baby....(only 5 more weeks). I mean just look at this face ;)
I never really grew up eating a pot pie and neither has the hubby-- but both of us have had those frozen-dinner type pot pies. The hubby was not a fan of them, and maybe I just tried them so long ago that I do not remember, but I do not remember them being half bad. I stumbled on this delicious looking chicken pot pie recipe in one of my daily Pinterest Scrolls and what really caught my interest was the crust was made with cornbread! I thought: how interesting! Who would have thought to mix the two? I just knew that the hubby might really like this (and he did :)
I am not the best at making recipes "traditional" style and I think this pot pie is no exception. I mean the crust is made out of cornbread and the filling is a mixture of all things yummy--but still not your traditional filling. But I did not want to go too out of the box- and so I used traditional pot pie vegetables: carrots, corn, green beans and peas. I liked this recipe but I really could have lived without the peas. The hubby and I are just not a fan of peas-- we LOVE veggies, just not peas. Although you could not taste it too strongly in the pot pie, I just did not like knowing they were in there :/ I know, I am just being a big baby about it ;) But next time I make this recipe, I will be sure to make it more "non-traditional" and not include peas! Happy Cooking!
CORNBREAD CHICKEN POT PIE
Adapted from Gooseberry Patch Blog
Preheat Oven to 425F Degrees
2- 8.5 oz. packages of cornbread mix + ingredients required to make it
3 chicken breasts, COOKED and cubed
1- 10.75 oz. can of cream of chicken
1- 10.75 oz. can of cream of potato
16 oz. container of sour cream
16 oz. bag of frozen mixed vegetables (carrots, corn, green beans, and peas)
salt and pepper to taste
Grease a 13 x 9 baking dish (I used a glass Pyrex dish). Prepare cornbread mix (2) according to package directions (make sure to double since using two packages). Spread a small amount of batter over the baking dish (just enough to cover the bottom). Set remaining batter aside. Evenly arrange chicken throughout the baking pan, on top of the thin layer of cornbread batter.
In a medium bowl, combine together cream of chicken, cream of potato, sour cream as well as salt and pepper (to taste). Add frozen vegetables and mix well. Spread vegetable filling over chicken in the baking dish. The best way to spread the vegetable filling evenly over the chicken and throughout the baking dish is to use a spatula. Pour remaining cornbread batter over the vegetable filling--again using a spatula to spread the batter evenly.
Bake, uncovered (on bottom oven rack) for 25-30 minutes or until golden brown. Allow pot pie to cool for 15 minutes before serving.