Contributed by ShaRhonda Crow
Are you ready to change up the menu a little bit? Is your husband souped out? Mine loves pot pies.
This is NOT your typical pot pie recipe.
In my husband’s opinion, his matters at my nest, it is way better. The best he has ever had. At the season when some resolve to track calories, slim down, and eat a little bit better, it’s important to have a good hearty recipe that is halfway healthy. I have created this recipe in my own My Fitness Pal (once again not a paid plug, but if the god’s of MFP should wish, I am willing). It’s a whopping 235 calories per serving and a very quick dish to make, with ingredients that most of us have on hand when we haven’t been to the store. It’s great to have mixed up and ready to pop in the oven when you get home from a basketball game, believe me!
Cornbread Chicken Pot Pie
1 13oz can chicken breast
1 can reduced fat cream of chicken
2 cans drained mixed vegetables
1 pkg Jiffy Cornbread mix
1/3 c skim milk
Mix Jiffy according to package directions using egg and milk. Set aside. Mix drained veggies & drained chicken together. Mix it well. Add salt and pepper for taste. Pour into 9×13 baking dish sprayed with cooking spray. Then add cornbread on top of mixture. Spread evenly. Bake at 400* for 30 min or until cornbread is brown and if poked with a fork or toothpick comes out clean.
How many does it serve? This should serve 6-8, but with my teenage son there are ZERO leftovers.
Let me know what you think. Happy eating.
ShaRhonda Crow is a small town southern Okie girl, still trying to find her way into the “BIG” city life! Wife, mom, volunteer, WAHM. Writes about living, laughing, learning and loving at The4Crows.com.