Because gluten free crust sounds terrible, I’ve opted for cornbread!
- 3 boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup onions, chopped finely
- 1/3 cup butter
- 1 bag frozen mixed vegetables (or 1 cup sliced carrots, 1 cup frozen peas, 1 cup frozen corn, and 1/2 cup sliced celery)
- 1 to 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery seed
- 1/3 cup flour
- 1 1/4 cup chicken broth
- 2/3 cup milk
- 1 large box cornbread mix (I use Krusteaz GF Honey Cornbread)
- Preheat oven according to your packaged cornbread mix (usually 375–400 degrees.)
- Heat olive oil in a large pot. Add cubed chicken and season with salt and pepper. Cook until chicken is done, about 10 minutes. Drain and set aside.
- Melt butter in the same pot over medium-high heat. Add onions and cook until tender, about 2 minutes. Add frozen vegetables and cook until warmed through. (If you’re using fresh/frozen vegetables instead of the bag of frozen mixed vegetables, add to a medium-sized saucepan, cover with water, and boil for about 15 minutes; drain. Add these vegetables when you add the chicken in Step 6.)
- Stir in flour, salt, pepper, and celery seed and cook for 1-2 minutes, stirring constantly.
- Slowly stir in chicken broth, and then milk.
- Stir in chicken and and simmer over medium-low heat until the mixture is thick and hot hot. Remove from heat.
- Pour the mixture into a 9 x 9 or 7x11 baking dish.
- Meanwhile, prepare the cornbread according to the package.
- Top the mixture with the prepared cornbread mixture, making sure to cover the entire pie.
- Bake according to the directions on the cornbread mix. (*You will likely have to cook it for at least 45–50 minutes so the cornbread mixture isn’t underbaked on the bottom.)
- Remove from oven and allow to rest for 5 minutes before serving.