Weeknight Chicken Pot Pie Skillet

Rotisserie chicken is the secret to a comforting but quick chicken stew, topped with a cornbread crust.

Ingredients

For the filling:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup milk or heavy cream
• 2 cups shredded rotisserie chicken
• 2 cups frozen peas and carrots
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the topping:

• 1 package Love & Cornbread Sunday Supper Cornbread Mix, prepared according to package directions

Directions

1. Preheat oven to 375°F.
2. In a large oven-safe skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth and milk until smooth. Simmer for 3–5 minutes, stirring often, until the sauce begins to thicken.
4. Stir in the shredded chicken, frozen peas and carrots, thyme, garlic powder, salt, and pepper. Cook for another 2–3 minutes, just until heated through.
5. Transfer the filling to an oven-safe 2-quart casserole or 9x9 baking dish.
6. Prepare the cornbread mix according to the package directions, then pour the batter evenly over the filling.
7. Bake for 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Let stand for 5–10 minutes before serving.