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5 from 1 vote

CHICKEN POT PIE CORNBREAD TOP

Prep Time5 hrs 38 mins
Cook Time50 mins
Course: entree
Cuisine: American
Servings: 10
Author: Diane @Recipes for our Daily Bread

Ingredients

  • POT PIE
  • 1 14 ounces can chicken broth
  • One can condense cream of celery soup
  • One can cream of chicken soup
  • 1 cup half and half
  • Three large chicken breasts OR about 3½ cups chopped chicken or turkey cooked and cut into small pieces (I seasoned my chicken with salt,
  • pepper and garlic before baking)
  • One medium diced onion
  • 1 pound frozen mixed veggies 16 ounces
  • 1 teaspoon each salt pepper, and garlic
  • 1-1/2 tsp poultry seasoning
  • One potato diced small and preboiled for 10 minutes
  • Three eggs boiled and sliced
  • CORNBREAD

Instructions

  • Peel and dice the potato in small pieces.
  • Boil for 10 minutes.
  • In a large dutch oven, mix the soups, chicken broth, salt, pepper, garlic, poultry seasoning, diced onion, half & half, chopped chicken OR turkey, mixed vegetables, potatoes, and eggs and mix well.
  • Mix up the cornbread according to the directions on the package.
  • Drizzle the cornbread all over the pot pie evenly.
  • Bake, 350 degrees for 50 minutes or until the biscuits, are light brown, and the pot pie is bubbly and cornbread is brown.