Cajun Pot Pie

I kind of love one pan meals, and this one is a staple for my south Texas family.

1 green bell pepper

1 red bell pepper

1 small white onion

4 cloves of garlic

1 can of corn OR the corn from one medium cob

1 15-ounce can of crushed tomatoes

1 8.5-ounce box of corn muffin mix (I'm a Jiffy girl)

1 egg

1/2 cup of milk

Cajun Seasoning mix of choice

Paprika

4 ounces of colby jack cheese

1/2 pound of pre-cooked chicken

This meal is easiest to make in a medium/large sized pan that can go from the range to the oven. It can be cooked in a skillet and then transferred to a 9x9 pan too. Preheat oven to 350 degrees F. Cook all vegetables (excluding crushed tomatoes) in a skillet until the onions are transparent. Add chicken (already room temperature) to vegetables and mix in 1.5 tablespoons of Cajun seasoning. I use HEB's Cajun Seasoning mix. Cube cheese. Mix cheese, .5 tablespoon of paprika, milk, egg, and corn muffin mix together in a separate bowl. Add crushed tomatoes to vegetables. If needed, transfer mixture to 9x9 pan now and disperse evenly. Now, dollop the corn muffin mixture on top of the vegetable and chicken mixture (the second picture above). While I am sure this can be done to completely cover the entire mixture, I have never tried. Once you have added your desired amount of corn muffin mixture, place in oven and cook for 20 minutes or until a rich golden brown. Allow 5-10 minutes to cool, cut, serve, and enjoy!

Serves 6-8 respectively