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Chicken Pot Pie with Cornbread Topping

Chicken Pot Pie with Cheesy Cornbread Topping

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Ingredients
  

  • 1 12 oz package Gary’s QuickSteak Chicken 
  • 3 Tbsp Butter
  • 1/2 C Onion, diced
  • 3 Garlic Cloves, minced
  • 1 10 oz package Frozen Mixed Vegetables 
  • 1/3 C All Purpose Flour
  • 1 C Chicken Broth
  • 1 1/2 C Chunky Salsa
  • 1 8.5 oz package Cornbread and Muffin Mix 
  • 1 Egg, large
  • 2/3 C Milk (2% or Whole) 
  • 2 C Cheddar Cheese
  • 1 Jalapeno, sliced (optional)
  • Cilantro, chopped for topping (optional) 
  • 1/2 C Tri-color Tortilla Strips (optional)  

Instructions
 

  • Preheat oven to 400˚F.
  • In a skillet, prepare Gary's QuickSteak Chicken according to package directions, remove from skillet.
  • Add butter and sauté onions until translucent, stir in minced garlic.
  • Add frozen vegetables to pan. Stir and cook about 2 minutes then sprinkle flour on top. 
  • Stir into vegetables, add broth and salsa and bring to a simmer.
  • Stir occasionally until thickened, 8 to 10 minutes. 
  • While vegetable mixture is cooking prepare cornbread topping.
  • In a medium bowl mix the Cornbread and Muffin Mix with egg and milk, stir until smooth then mix in cheddar cheese, set aside. 
  • Add chicken to vegetable mix then pour into a casserole dish and spoon cornbread mixture onto the top
  • Smooth top with back of spatula or spoon, drop sliced jalapeños on top of cornbread. 
  • Bake in preheated oven 25-30 minutes.
  • When slightly cooled, top with chopped cilantro and tortilla strips for some added crunch.