Altered Chicken pot pie

This is chicken pot pie with out the "pie"
Well, no pie crust anyway, I've replaced it with a cornbread topping that's very yummy and less fat. Preheat oven to 375.

2 cups cooked cubed chicken (you can use canned)
1 can cream of chicken soup (I get low fat)
1 cup or so chopped celery
1 cup chopped carrots
1 cup fat free sour cream
Mix together in a greased (pam) deep round (glass, think white corning) baking dish. (it can be cooked in a shallower pan smaller than 9 x 12 if you spread everything thin and do not cook as long)

At this point I usually put it in the microwave on high for 8 to 10 minutes as it will decrease the overall cooking time and I'm usually in a hurry.

For cornbread topping:
(or you can use a small packaged corn bread mix)
3/4 cup white flour
2/3 cup corn meal
2 TBS sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup skim milk
2 TBS oil
1 egg white

Combine dry ingredients, stir in wet stuff and stir just until moistened. Pour batter on hot chicken mixture and bake at 375 for approx. 30 min. or until the corn bread is golden and cooked through. IF you did not microwave the chicken mixture it will need to cook for 45 min. to an hour. (or double and put it in a square pan if you just want plain corn bread. Bake plain cornbread at 400 for 20 to 25 minutes.)