Cornbread Chicken Pot Pie

• 1 package frozen mixed veggies (14-ounce)
• ¼ cup butter
• 1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup of water)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons plain or all-purpose flour
• 2 cups heavy cream (or half and half, but cream is best)
• ½ cup chopped onion
• 2 cups cubed or shredded cooked chicken breast
• 1 cup plain yellow or white cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar (can omit if you like)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• ½ stick butter (melted and cooled)
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1 can whole kernel corn (15-ounce, drained)

Instructions

1. 1.Preheat oven to 400℉.
2. 2.Spray a 9x13 baking dish with cooking spray.
3. 3.Place the frozen veggies in a large saucepan and cover with water.
4. 4.Bring to a boil over medium-high heat and cook until the veggies are tender (about 5-10 minutes).
5. 5.Drain and set aside.
6. 6.Melt butter in a small saucepan over medium heat.
7. 7.Add the chopped onions and sauté until just barely tender (about 2-3 minutes).
8. 8.Add the chicken broth, salt, pepper, and flour and stir until well combined.
9. 9.Add the cream and cook, stirring constantly, until the mixture has thickened (about 5 minutes).
10. 10.Remove from heat and pour over the vegetables.
11. 11.Stir in the chicken.
12. 12.Spoon the pie filling into the prepared dish and set it aside.
13. 13.Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine.
14. 14.Add the milk, melted butter, and eggs and stir until smooth.
15. 15.Stir in the cheese and drained corn.
16. 16.Spoon the cornbread mixture on top of the pie filling and spread it to cover the filling.
17. 17.Bake until the cornbread is lightly brown on top (about 20 minutes).
18. 18.Enjoy!