Corn bread pot pie

~bag of frozen veggies ( I like the micro steam kind)
~1/2 can cream of chicken soup
~1/2 jar chicken/turkey gravy
~Chicken or turkey cooked & cut up. ( I use leftover rotisserie or turkey)

~Jiffy corn muffin mix
~1 egg
~3/4 cup of milk

Steam the veggies in the micro. Mix the meat, soup, gravy & veggies together. Put them in a greased 7×11 pan. Mix up the corn muffin mix using 1 egg & the 3/4c. milk. (don’t follow the box directions ) Pour over the top. Bake at 375* for roughly 20ish minutes until the corn bread topping is done.

I like to make it during the day when I have a few extra minutes then just toss it in the oven for dinner. So it keeps well in the fridge for a 1/2 day at least. So easy & super yummy!

You can double everything to do a 9×13 or to make two 7×11’s. If you don’t double it you can freeze the leftover soup & gravy in the gravy jar to use the next time.