Chicken Potpie

It has been so chilly here all week that I thought it would be comforting to have this chicken potpie dinner which we typically enjoy in the fall/winter months.

Here is the recipe for chicken potpie with corn bread topping instead of the typical pie crust topping.

Chicken Potpie

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Chicken Mixture consist of:

16oz bag of frozen mixed vegetables

2 cups rotisserie chicken

pepper to taste

10 3/4 oz cream of celery soup

10 3/4 oz. cream chicken soup

Mix this all together well.

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Spray a 8×8 or in my case 9×9 baking pan with nonstick cooking spray and pour the chicken mixture into this prepared dish.

Topping Mixture:

 8.5 oz. box Jiffy corn bread muffin mix

3 eggs

2 TBSP. olive oil

14 3/4 can cream style corn

Mix well in a small bowl.

Pour over your chicken mixture.

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Bake uncovered at 400 for 45-60 minutes, or until the crust is light brown. Let the pie sit for 10 minutes before eating.

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Serve and enjoy.

Hope you like it.

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