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 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.
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.
8.5 oz. box Jiffy corn bread muffin mix
2 TBSP. olive oil
14 3/4 can cream style corn
Mix well in a small bowl.
Pour over your chicken mixture.
Bake uncovered at 400 for 45-60 minutes, or until the crust is light brown. Let the pie sit for 10 minutes before eating.
Serve and enjoy.
Hope you like it.