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Quick Chicken Pot Pie with Cornmeal Topper

Serves 4


3/4 cup cooked chopped chicken
2 cups frozen peas & carrots
1 onion chopped
4 tablespoons butter
1/2 cup flour
1/2 heavy cream
4 pouches Savory Choice
1 tablespoon parsley
2-1/2 cups water
Freshly ground pepper
3 cups of corn bread readymade mix (requires an egg & water); have cornmeal batter made before proceeding below


Preheat oven to 350 degrees. In a large pot, melt the butter and add chopped onion and cook until translucent. Whisk in flour over medium heat until a roux is formed. Add chicken broth concentrate and continue to whisk. Slowly add the cream and water until incorporated and blend until bubbly. Add the peas and carrots, chopped chicken and parsley. Add salt and pepper to taste and continue to stir until thickened.

Transfer the chicken mixture to a greased 9 x 12 oven safe baking dish. Do not fill to the rim; leave enough room to add the cornmeal topping (about 1/2 inch). Gently ladle enough of the cornbread mixture to cover the top of the entire dish. Bake at 350° for 30 minutes or until the cornmeal is cooked.