Easy Chicken Pot Pie is full of vegetables, leftover or rotisserie chicken and topped with cornbread! Dinner doesn't get better or easier than this
Cook vegetables in water until tender.
Place in a strainer in the sink for your cooked potatoes and carrots.
Open and add your green beans so they can drain.
Prepare your 9x13 inch pan with cooking spray.
Sprinkle chopped chicken all over the bottom of your prepared pan as evenly as possible.
Dump strainer back into your pot and add the can of soup.
Stir until your vegetables are coated with the soup and pour over chicken.
Spread mixture out as even as possible.
In a medium to large bowl, add corn muffin mix, milk, oil and egg.
Whisk until blended.
Spread over top of vegetables, as evenly as possible.
Bake at 400 degrees for 25-30 minutes or corn muffin mixture is a nice golden brown color. Serve and enjoy!