Chicken Pot Pie (with Cake-Like Crust!)

I have a confession. I never really enjoyed Chicken Pot Pie [gasp]. Given the choice, I would almost always choose something else for dinner, but my husband LOVES it!

So, on Pi Day this year, I decided to make it for him with a new spin. Not only did he love it and eat nearly half the pie...this cake-like crust really revolutionized the meal for me too! I can't wait to try this with different combos of veggies and maybe even seafood instead of chicken. There are so many ways to make this unique! 

Ingredients:
2-3 chicken thighs, cooked & chopped
Frozen peas & carrots (or any veggies you'd like!)
1 medium to large potato (russet or sweet)
1 can of condensed Cream of Mushroom Soup
1.5 cups of chicken broth
2 tablespoons of cornstarch

1.5 cups of all purpose flour
2 teaspoons of baking powder
A couple dashes of salt
1 cup of buttermilk
​1 stick of butter (melted)
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Directions:
1. Preheat the oven to 400°. Rub some butter around your pie pan. Then, place the chopped chicken at the bottom. Cover the chicken with a layer of frozen veggies.
2. Using a fork, poke holes in your potato and microwave it for 3-4 minutes to soften. Chop it up (careful, it's hot!) and put it on top of the veggies.
3. Whisk the condensed cream of mushroom soup, broth, and cornstarch. Pour that mixture over everything already in your pie dish.
4. In a separate bowl, mix up the second section of ingredients (flour, baking powder, salt, buttermilk, and butter). 
5. Spoon the batter over the top of the delicious mixture in your pie dish. 
6. Bake for around 45 minutes... until the crust is golden brown!

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