Recipe: Southwestern Chicken Potpie Ingredients: 1 package Jiffy Cornbread Mix 1 egg and 1/3 cup milk for the cornbread 1/2 medium bell pepper, diced 1 medium jalape o, seeded and chopped 1 whole boneless, skinless chicken breast, cut into strips 1/2 cup chopped onion 1 large potato, boiled, peeled and cubed 1/2 cup frozen corn kernels 2 large garlic cloves, minced 1 Tb cumin 1 chicken bouillon cube 1 1/2 cup water 3/4 cup shredded sharp cheddar cheese olive oil salt and pepper to taste Instructions: Saute the chicken, onions, jalape o and garlic in olive oil until onion is translucent. Meanwhile, boil 1 1/2 cup water and pour into coffee mug, add bouillon cube and set aside. Remove chicken from the skillet and shred. Return it to the skillet. Add the bell pepper, potato, cumin, salt and pepper. When bouillon is dissolved, pour it into the skillet and simmer until the water in skillet is reduced by half. Add the corn kernels and remove skillet from heat.Prepare cornbread mix with milk, and egg. Set aside.Transfer contents of skillet to a casserole dish. Size? Add the shredded cheese and mix. Top with the cornbread batter.Bake at 400 for 20 minutes.