Gluten Free Cornbread Pot Pie

I love chicken pot pies. This is more of a mix between a dumpling and a pot pie. I like using leftover chicken and whatever veggies I have around. In the pictures I have carrots, frozen peas and frozen corn. This is a fun, very basic, recipe to play around with.

Chicken 1-2 breasts, cut small
1 small onion, diced
Veggies (2 full sized carrots, 1-1/2 cup frozen peas and/or corn, or anything else you want to use up!)
Chicken broth (about 3-4 cups)
1/2 cup or so Cornstarch
Seasoning to taste (rosemary or Italian seasoning, salt and pepper)

Preheat oven to 400 degrees.

Sauté the onion in a little butter, just until translucent. Cook the chicken, if needed. Set chicken and onion aside. Cook the carrot or string beans or any other veggie that needs a little more cooking time. Potato would also be good in this dish, just saying. Carrots take about 1 minute, until it pierces easily with a fork.

Set aside veggies in same bowl as chicken. I use one or two cans of Swanson's chicken broth and some McCormick chicken base with a little water, this way I can control how much flavor I put in.

Mix 1/4 cup of the cornstarch in with about 1/2 cup of broth in a small bowl or I just pour out half the broth into the pan and put the cornstarch into the can. Whisk with a fork. This makes it so you have zero lumps. Repeat so you have all the cornstarch in. Turn up the heat to medium-high and bring to a rolling boil so it thickens.

Turn back down to medium heat and add seasoning and any other vegetables, including the frozen ones. Make sure you have a good amount of the gravy, it is better to have it more soupy than dry! If it looks too thick go ahead and add more broth.

Make the Cornbread mix.

Put the gravy mixture into a 9x13 inch glass pan. Spoon Cornbread mix on top. See below picture. Don't worry about it plopping into the gravy, as it cooks it will look like cornbread again!

Bake 15-20 minutes, or until golden brown on top.