Cornbread Crust Chicken Pot Pie

I hope everyone is having a great week!  Life has been hectic and busy around here lately and so cooking has kind of been put on the back burner....see what I did there?  Today I had some free time and chicken pot pie has been sounding so good and so when I get bored tasty things happen.

Chicken pot pie..you either love it or you hate it.  I happen to be one that falls into the "love it" category.  Traditionally, chicken pot pie is literally a pie, chicken, mixed veggies and gravy.  It has gravy! Seriously, how bad can it be.  Upon surveying what ingredients I had in my kitchen already I realized I was out of pie crust! Crap! I like to use the ready made crust because pie crust is not really something I am good it. Do not get me wrong I CAN do it!  It is just very stressful for me. I have pie crust anxiety!  So this got my wheels turning and that is when I found corn meal.  I am a southern girl so I always love corn bread.  My mother and I used to make a pan of corn bread and eat it for dinner with ice cold glasses of milk, whole milk for me and butter milk for her.  Oh, memories.  Corn bread is fairly easy to make and most people have the ingredients in their kitchens right now.  And so began the corn bread topped chicken pot pie.......

This was easy guys!  I even doubled the filling recipe so I could freeze half and have already made filling for another time.  I am giving you the none doubled recipe so if you would like to freeze some then double what I have listed. 

I know you see broccoli and I do not have it listed. I had some that was about to go bad and so I threw it in!

What You Will Need:

Filling:

2 carrots medium chopped

2 celery stalks medium chopped

2 red medium potatoes, diced medium

1 cup frozen peas

2 cups shredded chicken

1 cup chicken broth divided, 1/2 cup and 1/2 cup

2 tblsp all purpose flour

thyme

s/p

Crust:

1/2 cup milk

2/3 cup corn meal

2/3 cup all purpose flour

1 tblsp sugar
1/2 tblsp baking powder 

1 egg

1 tablsp olive oil or canola oil

Preheat oven to 400 degrees.

In a large skillet saute all veggies until tender. Add shredded chicken. Sprinkle with thyme. Add 1/2 cup chicken broth and bring to boil. In a separate boil mix cornmeal, flour, sugar and baking powder. Whisk in egg, milk and oil. Once veggie mixture is boiling, in a small bowl whisk together remaining chicken broth and flour, pour over veggies and chicken. Stir until thickened. Pour mixture into a deep casserole dish and top with corn bread mix. Bake for 25-30 minutes or until crust is golden.