I always think of this as the Southern answer of a chicken pot pie. It has all the yumminess of a pot pie, but with an amazing cornbread top. It’s easy and goes right into the oven. I have found shortcuts to this using canned cream of mushroom and cream of chicken, but I still love making the filling from scratch plus it’s easier for me to make it dairy free. I also love how I can alter the veggies in it and it still tastes fantastic. Once I had asparagus and green beans leftover from the farmer’s market so I chopped it up and added them to the carrots and corn. Ugh so good.
- 3 chicken breasts, cubed
- 1/4 cup diced onions
- 1/3 cup butter
- mixed veggies
- 1/3 cup flour (you’ll need a little more if using almond milk)
- 2/3 cup of milk or unsweetened almond milk for dairy free
- 1 1/4 cup of chicken broth
- 1 box cornbread mix (plus ingredients for it)
- salt and pepper
Cook the chicken (either boil or bake it in the oven); season with salt and pepper. Set aside. Melt butter in large pot over medium high heat. Add onions and cook about 2 minutes. Add veggies, cook until warmed. Stir in flour and cook for 2 minutes, stirring constantly. Whisk in chicken broth about 1/2 a cup at a time. Then add milk and whisk to combine. Allow mixture to cook for a few minutes to thicken. Stir in cooked chicken until mixture is hot. Remove from heat. Pour into a 9 x 9 baking dish. Top it with prepared cornbread mixture, smoothing to cover. Bake according to the cornbread box directions. Let it rest for 5 minutes before serving.
**Dairy free note: I have tried this using vegetable spread instead of butter and almond milk instead of whole milk and it still works and tastes the same. You may have to increase flour or add cornstarch to thicken up the filling.