Recipe of the Week: Chicken Pot Pie with Corn Bread Crust

I made up this recipe this week because both Matt and I have colds, and I wanted something hearty and warm to eat.

3 cups chicken thighs, cut into one inch cubes
2 cups pre-sliced mushrooms
1 medium onion diced
1 (16 oz) bag baby carrots
1 (14.5 oz) can cut green beans (low sodium)
1 (15 oz) can green peas (low sodium)
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of potato soup
1 bag Marie Calendar's® Original Cornbread Mix (Low Fat)

Preheat the oven to 375° F

Add the baby carrots to a pot with about two cups boiling water and boil the carrots until they are tender.  Meanwhile, combine the chicken, mushrooms and onion in a frying pan and cook until the chicken is cooked all the way through.  I like to wait until there is a little golden brown on the bottom of the concoction.

Drain the green beans and green peas and mix them together in a large bowl, then mix in the cream of potato soup and cream of chicken soup (don't add any water to the soup!).  Drain the water from the boiling carrots and add them to the green bean bowl.  Finally add the chicken, mushrooms and onions to the green bean bowl and thoroughly mix all the vegetables, chicken and soup together, and then put the mixture in the bottom of a large casserole dish.  Make the cornbread by following the directions on the box, and then pour the batter over the top of the vegetables and chicken.

Bake for 35 minutes and then reduce the heat to 350° F, and continue to bake for about 10 minutes or until a knife inserted into the center of the bread comes out clean.  Cool for a couple minutes before eating and enjoy!