Now THIS is different, I'm so used to a biscuit topping or a flaky pastry topping when I make pot pie, but using cornbread was completely different and new to me.
It turned out pretty good, I won't say it was a favorite around here but I think that's due to the fact that it was something very different to what my family is used to.
This recipe comes from Gooseberry Patch's 101 Hearty Recipes.
Cornbread Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and cubed
2 10-3/4 oz. cans cream of chicken soup
16-0z. container sour cream
pepper to taste
1 t. dried basil
16-0z. pkg. frozen mixed vegetables
2 8-1/2 oz. pkgs. cornbread mix
1 c. shredded cheddar cheese
Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6.