This from scratch cornbread topped chicken pot pie is unlike any other. With a homemade cream sauce, generous topping of cornbread, it is a comforting meal-in-one that can win over folks who may not care for more traditional chicken pot pie recipes.
Streamline Cornbread Topped Chicken Pot Pie by preparing the filling the night before and storing it in a covered container in the refrigerator. Mix up the cornbread batter a half hour before supper, pour it on top of the filling, and bake!
If you’d like to dive right in, just scroll down to the next photo to see the recipe steps, or scroll directly to the printable recipe card at the bottom.
Now listen, this recipe calls for more ingredients than I usually ask you to use.
However, it comes together really easily and I will tell you that I’ve always hated chicken pot pie – but I love this one. So it’s worth the little bit of extra work.
Frozen mixed veggies
Butter (it’s hiding in this pic)
All purpose flour
Heavy cream: You can use half and half in place of the cream if you like – but heavy cream is the absolute best.
You can use a bouillon cube and some water in place of the broth.
There are additional ingredients for the cornbread topping, listed in the printable recipe card at the bottom of this post.
Cover your mixed veggies with water in a large saucepot and bring just to a boil over medium high heat. Cook until veggies are tender, 5-10 minutes. Drain in a colander.
Melt butter in small saucepan over medium heat. Toss in chopped onions and sauté until just barely tender, about 2-3 minutes. Add chicken broth, salt, pepper, and flour and stir until well combined. Add cream and cook, stirring constantly, until the mixture has thickened, about five minutes.
Remove from heat and pour over the vegetables. Stir in chicken.
Spoon this into a greased 9×13 baking dish. Prepare homemade cornbread topping according to directions (recipe card at bottom of this post) and pour over top.
Bake at 400 for about twenty minutes, or until cornbread is golden on top.
Serve up this warm comfort meal to those who bless your supper table each night. Life is good and if you take notice of it, it gets even better.
- 14 ounce package frozen mixed veggies
- 1/4 cup butter
- 1 cup chicken broth or 1 bouillon cube dissolved in 1 cup of water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons plain all purpose flour
- 2 cups heavy cream or half and half, but cream is best
- 1/2 cup chopped onion
- 2 cups cubed or shredded cooked chicken
For cornbread topping
- 1 cup plain yellow or white cornmeal
- 1 cup all purpose flour
- 2 tablespoons sugar can omit if you like
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 stick butter melted and cooled
- 2 large eggs
- 1 cup shredded cheddar cheese
- 15 ounce can of whole kernel corn drained
- Preheat oven to 400. Spray a 9x13 baking dish with cooking spray.
Make the filling
- Place frozen veggies in a large saucepan and cover with water. Bring to a boil over medium high heat and cook until veggies are tender, about 5-10 minutes. Drain and set aside.
- Melt butter in small saucepan over medium heat. Add chopped onions and sauté until just barely tender, about 2-3 minutes. Add chicken broth, salt, pepper, and flour and stir until well combined. Add cream and cook, stirring constantly, until the mixture has thickened, about five minutes. Remove from heat and pour over the vegetables. Stir in chicken.
- Spoon veggie mixture into the prepared dish and set aside.
Make Cornbread Topping
- Place cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add milk, melted butter and eggs and stir until smooth. Stir in cheese and drained corn.
- Spoon cornbread mixture on top of veggie mixture and spread to cover the filling. Bake until cornbread is lightly browned on top, about twenty minutes. Enjoy!
My fake plants died because I didn’t pretend to water them.