~Chicken pot pie with cornbread crust~

A moist pot pie with a light and fluffy cornbread crust.

Chicken pot pie with cornbread crust

Ingredients:

filling:

~5 chicken breast halves cut into small cubes

~3 carrots diced

~2 cups frozen corn

~1 onion diced

~2 potatoes diced

~1 cup mushrooms (I'd love this but my kids hate it!)

~1/3 cup flour

~1 tsp garlic

~2 tsp steak spice

~1 tsp paprika

~1 tsp salt

~2 1/2 cups milk

Crust:

~1 cup flour

~1 cup corn meal

~1 tbs baking powder

~1 tsp salt

~2 tbs sugar

~1 egg

~1 cup milk

~1/4 cup oil

Method:

Filling: Combine all ingredients except for the milk in your crock pot or ovenproof casserole dish and mix well. Add milk and mix again. Cook on low all day or bake in the oven, covered at 375F until chicken and veggies are tender.

Crust: Combine and mix all wet ingredients in a bowl and add dry ingredients. Mix again and spread evenly over cooked filling. Bake in 350F oven for 15-20 minutes. If you've used your crock pot, remove the crock pot dish from the base and pop it into the oven as well. (as far as I know crock pot dishes can go in the oven. I know mine can but make sure yours can before you do this!!)

Enjoy!