Cornbread Chicken Pot Pie

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Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie


4 boneless, skinless chicken breasts, cooked and cubed

2 10-3/4 oz. cans cream of chicken soup

16-oz. container sour cream

pepper to taste

1 t. dried basil

16-oz. pkg. frozen mixed vegetables

2 8-1/2 oz. pkgs. cornbread mix

1 c. shredded Cheddar cheese


Evenly arrange chicken in a greased 13"x9" baking pan.

In a bowl, mix together soup, sour cream, pepper and basil.

Add frozen vegetables; spread over chicken in pan.

Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture.

Sprinkle with cheese.

Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.

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