How easy is the Easy Weeknight Bake? Well, put it like this: imagine the full experience of a chicken pot pie that’s ready in less than an hour, and half of that time is just letting it all come together in a bake! The top is a fluffy, golden-brown cornbread, and the filling is a creamy, meaty, rich chicken delight with plenty of vegetables to keep things hearty and satisfying! This Easy Weeknight Bake takes a load off your shoulders and beckons you to pull up a chair and just enjoy!
Ingredients
- 2 tablespoons oil
- 3 chicken breasts, boneless, skinless, and cut into cubes
- salt, to taste
- pepper, to taste
- 1/3 cup butter
- 1/4 cup onions, diced
- 1 (12-ounce) bag frozen mixed vegetables
- 1/3 cup flour
- 1 1/4 cups chicken broth
- 2/3 cup milk
- 1 (15-ounce) box cornbread mix, batter prepared according to the package directions
Directions
Step 1 –Preheat the oven according to the temperature specified on the package directions of the cornbread mix, about 400 degrees F.
Step 2 –Heat 2 tablespoons of the oil in a large pot.
Step 3 –Add the chicken and season it with the salt and the pepper.
Step 4 –Cook until the chicken is cooked through, about 10 minutes.
Step 5 –Drain the pot and set the chicken aside.
Step 6 –In the same large pot over medium-high heat, melt the butter.
Step 7 –Add the onions and cook until translucent, about 2 minutes.
Step 8 –Add the frozen vegetables and cook until warmed through, about 3 minutes.
Step 9 –Stir in the flour and cook, stirring continuously, until the raw flour smell disappears, about 2 minutes.
Step 10 –Whisk in the chicken broth, adding about 1/2 cup at a time to avoid lumps.
Step 11 –Once all of the chicken broth is mixed in, add in the milk and whisk to combine.
Step 12 –Allow the mixture to cook until thickened, about 3-4 minutes.
Step 13 –Stir in the cooked chicken and cook until heated through, about 1-2 minutes.
Step 14 –Transfer the mixture from the heat.
Step 15 –Pour the mixture into a 9×9-inch baking pan.
Step 16 –Top the mixture with the prepared cornbread batter.
Step 17 –Bake until the cornbread is cooked through, according to the package directions, about 22-26 minutes.
Step 18 –Allow the bake to sit for 5 minutes out of the oven.
Step 19 –Serve.
