I love pot pie. I think it is engrained in my Minnesota upbringing. When winter is half the year you enjoy comfort foods for half the year. The weather has turned rather brisk so pot pies are going to be a reoccurrence for many months to come.

Peas, carrots, potatoes, & chicken in a creamy sauce with a pastry crust is the traditional pot pie eaten by many, but you can really add anything. I love the fact that they are so versatile. You can add basically whatever you want to them depending on what kind of flavors you desire.

The first pot pie I ever made my fishing guide had peas & mushrooms in it. I didn’t know it then, but am constantly reminded now, how he hates peas. His mother even told me that she served him peas as a child and he responded with a question, “Are you made at me?” I guess he has always hated peas and will always hate them (except for pea soup – go figure). Anyhow, he did not enjoy that classic version & I have constantly been adapting pot pies ever since.

This version uses the veggies I had on hand as so many of my recipes do along with chicken and a cornbread crust. It is quite comforting on a brisk autumn day or cold winter night.

Cornbread Chicken Pot Pie (makes 4 servings)

Filling

• 1 can (10 3/4 oz) Condensed Cream of Chicken Soup
• 1 can (about 8oz) whole kernel corn, drained
• large handful fresh green beans, washed, trimmed, & cut into 1 inch pieces (use canned if needed)
• 2-3 medium carrots, sliced into bite-size pieces
• 2 cups chicken, cooked & shredded
• 1/2-3/4tsp thyme
• pinch salt, pepper, garlic powder & onion powder
• 1/2 cup cheddar cheese

Cornbread Crust

• 1 package (about 6.5 oz) corn muffin mix
• 2 tbsp melted butter
• 1/3cup milk
• 1 egg

1. Preheat oven to 400F.
2. In a small pot of boiling water add carrots & cook for 10-15 minutes. Add green beans and cook for 3-5 more minutes (if using canned omit this step and combine with the rest of the ingredients in step 3). Drain water.
3. In a medium bowl combine cooked veggies & all other filling ingredients. Pour into a 2 qt casserole dish.
4. In a small bowl, combine crust ingredients. Spoon dollops onto the filling in the casserole dish. Bake for 20-25 minutes or until topping is golden brown.