Posts Tagged ‘Cornbread’

Hey y’all!  I’m gonna shoot this one out at ya’s real quick like … it’s super late and I’m super sleeps.  It’s been a long day.  Welcome back to reality after the holidizzles, right?!


Chicken Pot Pie with a Cornbread Crust





Pot Pie –

  • 1 extra large chicken breast (or 2 regular sized)
  • Assorted veggies of your choice – mix + match frozen and fresh (I used fresh chopped onion, carrots and celery, plus dried/cooked Lima beans and frozen peas and corn)
  • 1 can Healthy Request Cream of Mushroom soup
  • 1/2 cup milk
  • 1/8 cup sherry cooking wine
  • S+P, thyme and cayenne to taste

Begin by sauteing the fresh veggies in a small amount of EVOO in a large skillet.  In a small bowl, mix together COM, milk and sherry.  Once veggies are tender, 5 – 7 minutes, add COM mixture to skillet, as well as the frozen veggies of your choosing.  Season to taste.  Bring mixture to a boil, reduce heat and simmer for at least 10 minutes.

Cornbread Crust –

  • 1/2 cup cornmeal (used Bob’s Red Mill Coarse Grind)
  • 1/2 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1/8 cup egg substitute
  • 1/8 cup unsweetened applesauce (or 1/8 cup softened butter)
  • 1 tbsp. honey, optional

Mix together dry ingredients.  Mix together wet ingredients.  Mix both together until just smooth.

Preheat oven to 425 degrees.  Spray baking dish with PAM.  Spoon pot pie mixture into dish and top with cornbread batter.  Bake in oven for 20 minutes, or until cornbread is slightly browned.  You will notice in the picture that I slighty overcooked ours, but it still tasted divine … just a little extra crunchy. 


As promised, I’m outtie.  Sweet dreams, love bugs!


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