# Components:
→ Chicken & Vegetables
01 - 2 cups cooked chicken breast, shredded or diced
02 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
→ Sauce
05 - 3 tablespoons unsalted butter
06 - 3 tablespoons all-purpose flour
07 - 2 cups chicken broth
08 - 1 cup whole milk
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried thyme
→ Cornbread Topping
12 - 1 cup yellow cornmeal
13 - 1 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon salt
17 - 1 cup milk
18 - 2 large eggs
19 - 1/4 cup unsalted butter, melted
# Method:
01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish.
02 - Melt butter in a large skillet over medium heat. Sauté diced onion for 2–3 minutes until softened. Add minced garlic and cook an additional minute.
03 - Stir in flour and cook while stirring constantly for 1 minute. Gradually whisk in chicken broth and milk. Add salt, black pepper, and dried thyme. Simmer, stirring, until thickened, about 3–4 minutes.
04 - Stir cooked chicken and mixed vegetables into the sauce until fully combined. Remove from heat.
05 - Pour the chicken and vegetable mixture evenly into the prepared casserole dish.
06 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, eggs, and melted butter until combined.
07 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix.
08 - Spoon the cornbread batter evenly over the chicken mixture, spreading to cover fully.
09 - Bake uncovered for 30–35 minutes until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Allow to rest for 5 minutes before serving.
