CHICKEN POT PIE CORNBREAD TOP
Diane @Recipes for our Daily Bread
14 ounces can chicken broth
One can condense cream of celery soup
One can cream of chicken soup
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,
and garlic before baking)
One medium diced onion
frozen mixed veggies
pepper, and garlic
diced small and preboiled for 10 minutes
boiled and sliced
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.