Chicken Pot Pie with Cornbread Crust

Ingredients

One pound of cooked chicken cut in cubes

1 bag of frozen mixed vegetables

2 cans of Cream of Chicken Soup

2 Boxes Cornbread Muffin mix (I use Jiffy)

Preheat oven to 400 degrees.  Mix chicken, veggies, and soup in a 13X9 dish.  In a seperate bowl make cornbread mix as directed on the package.  Spread the batter over the top of the chicken mixture and bake until cornbread is done.  When I do this I start at the sides and let the batter kind of fill in at the middle points. It prevents the middle from being under cooked.  Serve with a salad, some fresh fruit! Dinner is DONE!