Cornbread Topped Chicken Pot Pies

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We are expecting some cold, windy, snowy weather here in Iowa today. This expected weather hasn’t arrived yet, but some (like me) are hoping that the weather forecast is wrong, because I am so not ready for winter weather yet!

But I thought it would be a good day for some mini Chicken Pot Pies!

Cornbread Topped Chicken Pot Pies

1 Pkg. GF Cornbread Mix

1 Pkg. Frozen Green Beans

2 Cup Chicken, chopped

1/4 cup DF Butter

1 Yellow Onion, chopped

2-3 Carrots, peeled and chopped

2 stalks Celery, chopped

1 Cup Chicken Broth or Stock

Salt & pepper, to taste

1/4 cup GF Flour

2-3 Garlic Cloves, grated

1 tsp. Poultry Seasoning

Heat a skillet over medium heat and cook the chicken, onions, carrots, and celery until tender. Season with salt and pepper and the poultry seasoning. Sprinkle some flour over the mixture and stir. Add in the chicken stock and cook until bubbly and thickened. Add the green beans to the mixture. Remove from heat.

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Preheat oven to 350 F.

Make the cornbread according to package directions.

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Place the filling into greased ramekins. Pour the cornbread mix over each ramekin.

Bake them for about 20 to 25 min. or until the cornbread is lightly brown and done.

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One thought on “Cornbread Topped Chicken Pot Pies

  • November 12, 2014 at 11:07 pm
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    I love cornbread and chicken pot pies although I have never thought to put them togeather. Sounds like a marvelous idea! Thanks for sharing on Merry Monday.

    Reply

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