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Easy Chicken Pot Pie
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Description
I keep baked chicken breasts in my freezer and don’t even thaw them before using them in this dish; you just need a cooked chicken breast. Whatever veggies you have in the freezer or can will work just fine.
Ingredients
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons Flour
- 1 can Chicken Broth (14 Oz. Can)
- 1 teaspoon Herbed Poultry Seasoning
- 1-¼ cup Milk, Divided
- 1 cube Cooked Chicken Breast (skinless, Boneless)
- 1 cup Mixed Frozen Veggies (peas, Green Beans, Etc.)
- 1 whole Carrot, Diced
- 1 whole Potato, Diced
- 1 package Corn Bread Muffin Mix (6 Oz. Package)
Preparation
1. Make a roux. Melt butter and whisk in the flour. Keep whisking until a paste appears. Slowly stir in the can of broth, poultry seasoning and 1/2 cup of milk. Bring to a boil and keep stirring until sauce thickens (about 5 minutes). Salt and pepper to taste.
2. Grease an 8″ by 8″ glass baking dish. Pour a small amount of sauce into the dish (enough to cover the bottom). Sprinkle in the chicken, veggies, carrot, and potato. Cover with the remainder of the sauce.
3. Make the corn bread by mixing the package of mix with the remaining milk (3/4 cup). Whisk until it is lump-free and pour over the top of the dish.
4. Bake at 375 degrees for 40-50 minutes until the topping is golden brown and the potatoes are tender.
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