Chicken Pot Pie with Cornbread Crust

Serves: 5
Total Calories: 552


1 (10-ounce) package frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh or canned mushrooms
1/4 cup margarine or butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon crushed dried sage, marjoram, or thyme
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken or turkey
1/4 cup snipped parsley
1/4 cup chopped pimiento (optional)
1 (7 1/2-ounce) package corn bread and muffin mix


Cook peas and carrots according to package directions; drain. In a saucepan, cook onion and mushrooms in margarine or butter until tender. Stir in flour, salt, sage, marjoram, or thyme, and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimento. Heat until bubbly. Pour chicken mixture into 6 round 10-ounce casseroles or a 7 1/2x12-inch baking dish. Mix corn muffin mix according to package directions. Spoon mixture on top of casserole. Bake in 450° oven for 12–15 minutes or until muffin mix appears done.

Fun Fact: The “Y” Bridge in Zanesville, Ohio, was proclaimed by “Ripley’s Believe It or Not” as the only bridge in the world that you can cross and still be on the same side of the river. And it’s the only bridge in the country with three ends. First built in 1814 to span the confluence of the Licking and Muskingum rivers, the structure has had several iterations that were washed away by serious floods before the U.S. Army Corps of Engineers constructed a series of dams and locks that now regulate the flow of the two rivers. The current concrete and steel bridge is the fifth built on the same location. It opened in 1984. The bridge is listed on the National Register of Historic Places.

Nutritional Facts:

Serves: 5
Total Calories: 552
Calories from Fat: 75

This Chicken Pot Pie with Cornbread Crust recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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