 
Cornbread Chicken Pot Pie(Flavorful, hearty, chicken and vegetables with cornbread. )
Preparation Time: 20 minutes to prepare then 1 hour to cook
Number of Servings: 8
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Ingredients:
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| 1 can of cream of mushroom soup
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| 1 can of cream of chicken soup
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| 1 can of cream of celery soup
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| 1/2 of a bag of frozen mixed vegetables
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| 2 boneless skinless chicken breasts cut into pieces
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| 1/4 cup milk
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| 2 boxes of jiffy corn mix prepared as directed
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| for jiffy mix will need 2/3 cup milk and 2 eggs
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Directions: Mix the 3 cans of soup into a 13x9 pan. Add the frozen vegetables. Cut chicken breast into cubes (I like them smaller). Add cut chicken breast to mixture. Add salt and pepper. Mix well. Prepare cornbread mix as directed on box. Spread jiffy mix over the chicken mixture. It will fill in evenly as it cooks. Bake for 1 hour at 350 degrees uncovered. Let sit for 15 minutes to cool and set.
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Submitted By: Neely Medlock of Ohio
Email/Web Site: neelymedlock@gmail.com
Original Source of Recipe: Neely Medlock
Date Submitted: 2/23/2014 9:02:29 AM
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