Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie 2 boneless skinless chicken breasts 1 can cream of chicken soup, undiluted 1 small bag of frozen mixed vegetables (carrots, peas, green beans and corn) salt and pepper to taste 1 box of Jiffy cornbread mix 1 egg 2/3 cup milk 1/2 cup shredded cheese Cut chicken breasts in bite sized cubes, and saute in pan until cooked through. Add in soup and vegetables and combine well. Season to taste. Pour into the bottom of a 2 quart baking dish. Mix cornbread mix with milk and egg. Spread over top of the chicken mixture. Sprinkle shredded cheese on top. Bake at 400 F for 30 minutes.