Dinner

Chicken Pot Pie with Cornbread Crust is for Dinner.

Chicken Pot Pie with Cornbread Crust takes several minutes to prepare.

Chicken Pot Pie with Cornbread Crust takes several minutes to cook.

Chicken Pot Pie with Cornbread Crust makes 8 servings.

The ingredients for Chicken Pot Pie with Cornbread Crust are:

Olive Oil, 1 tbsp (remove)
Butter, unsalted, 1 tbsp (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Rice flour, white, 0.25 cup (remove)
Knorr chicken broth (1 cup), 2 serving (remove)
Roasting Chicken, light meat, 2 cup, chopped or diced (remove)
Yellow Sweet Corn, Canned, 0.5 cup (remove)
*Baked Potato, with skin, 1 medium (2-1/4" to 3-1/4" dia.) (remove)
Salt, 0.5 tsp (remove)
Yellow Cornmeal, 0.75 cup (remove)
Rice flour, white, 0.75 cup (remove)
Baking Powder, 3 tsp (remove)
*Sucralose (like Splenda), 4.5 tsp (remove)
Milk, nonfat, 0.75 cup (remove)
Egg, fresh, 1 large (remove)
Olive Oil, 2 tbsp (remove)
*Mixed Vegetables (Broccoli, Cauliflower, Carrots) Birds Eye - 87g, 3 cup (remove)

Here is how you make Chicken Pot Pie with Cornbread Crust:

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly. To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.Number of Servings: 8Recipe submitted by SparkPeople user STARBUCKSLVRCA.

The nutritional information for Chicken Pot Pie with Cornbread Crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 292.9

• Total Fat: 9.4 g
• Cholesterol: 57.2 mg
• Sodium: 820.1 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 3.0 g
• Protein: 14.5 g