Dinner

Chicken Pot Pie with Cornbread topping is for Dinner.

Chicken Pot Pie with Cornbread topping takes 20 minutes to prepare.

Chicken Pot Pie with Cornbread topping takes 45 minutes to cook.

Chicken Pot Pie with Cornbread topping makes 6 servings.

The ingredients for Chicken Pot Pie with Cornbread topping are:

1 lb Chicken boneless/skinless chicken breast
1 Med. Onion chopped
3 large carrots peeled and chopped (about 1 Cup)
3 large celery stalks chopped
1 C. butternut squash peeled and chopped
2 cloves garlic, crushed
1 Tbs. Olive Oil
1 Tbs. Herbs De Provence
Salt and pepper to taste
1 can cream of chicken soup
1 C. milk (nutritional info is based on 2%)
6 serving cornbread mix + ingredients to make
1 tsp. red pepper flakes

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

Boil Chicken until done, about 20 minutes, shred and set aside.In a large skillet heat olive oil over medium heat. Add Onions, carrots, celery and squash and cook for about 3-4 minutes until onions are soft and translucent, add garlic, chicken, salt, pepper and herbs. Stir in cream of chicken soup and milk until well combined.Pour mixture into a 9X13 pan.Prepare cornbread mix according to package directions. Add red pepper flakes and pour over chicken mixture. Spread evenly.Place in a heated 350 degree oven for 45 minutes.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BRENDYLOO.

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

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 388.4

• Total Fat: 13.2 g
• Cholesterol: 56.7 mg
• Sodium: 778.1 mg
• Total Carbs: 41.6 g
• Dietary Fiber: 2.5 g
• Protein: 22.7 g