This from-scratch cornbread chicken pot pie recipe is unlike any other. With a homemade cream sauce and a 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.
Chicken pot pie is one of those comfort food meals beloved by many. I mean, what’s not to love, right? No one can resist tender chicken and vegetables in a homemade cream sauce that’s covered in flaky buttery pastry. Today, I’m taking a traditional chicken pot pie recipe and adding a Southern spin.
This pie has the same flavors we all know and love, but instead of pastry on top, we’re adding a homemade cornbread topping. Made from scratch with whole kernel corn, shredded cheddar cheese, and cornmeal, it’s the perfect fluffy compliment to the chicken pot pie. I also bake my cornbread chicken pot pie in a casserole dish to shake things up.
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 never been a huge fan of chicken pot pie, but I love this one. So it’s worth the little bit of extra work. Ready to give it a go?
- Frozen mixed veggies
- Chicken broth (or a bouillon cube dissolved in water)
- 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).
- Chopped onion
- Cooked chicken
- Baking powder
- Shredded cheddar cheese
- Whole kernel corn
How to Make Cornbread Chicken Pot Pie
Make the Pie Filling
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 (about 5-10 minutes). Drain in a colander.
Melt butter in a small saucepan over medium heat. Toss in the chopped onions and sauté until just barely tender (about 2-3 minutes).
Add the chicken broth, salt, pepper, and flour, and stir until well combined. Add cream and cook, stirring constantly, until the mixture has thickened (about 5 minutes).
Remove from heat and pour over the vegetables. Stir in the chicken.
Spoon this into a greased 9×13 casserole dish.
Make Cornbread Topping
Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine.
Add the milk, melted butter, and eggs and stir until smooth. Stir in the cheese and drained corn.
Spread to evenly cover the pie filling in the casserole dish.
Bake at 400 for about 20 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.
Store pie leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven so the cornbread crisps up once more.
- Streamline this cornbread chicken pot pie recipe 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 want to skip the homemade cornbread crust, I won’t tell anyone if you simply use a corn muffin mix instead. Just follow the instructions on the package.
- You can use any kind of meat in this pie recipe; whether it’s leftover rotisserie chicken or cooked turkey.
- Want to add some heat? Add 1/4 teaspoon of chili powder to the cornbread topping.
You may also like these delicious recipes:
- 1 package frozen mixed veggies 14-ounce
- 1/4 cup butter
- 1 cup chicken broth or 1 chicken bouillon cube dissolved in 1 cup of water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons plain or 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 breast
- 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
- 1 can whole kernel corn 15-ounce, drained
- Preheat oven to 400. Spray a 9x13 baking dish with cooking spray.
Make the Filling
- Place the frozen veggies in a large saucepan and cover with water. Bring to a boil over medium-high heat and cook until the veggies are tender (about 5-10 minutes). Drain and set aside.1 package frozen mixed veggies
- Melt butter in a small saucepan over medium heat. Add the chopped onions and sauté until just barely tender (about 2-3 minutes). Add the chicken broth, salt, pepper, and flour and stir until well combined. Add the cream and cook, stirring constantly, until the mixture has thickened (about 5 minutes). Remove from heat and pour over the vegetables. Stir in the chicken.1/4 cup butter, 1 cup chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 3 tablespoons plain or all-purpose flour, 1/2 cup chopped onion, 2 cups cubed or shredded cooked chicken breast, 2 cups heavy cream
- Spoon the pie filling into the prepared dish and set it aside.
Make the Cornbread Topping
- Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add the milk, melted butter, and eggs and stir until smooth. Stir in the cheese and drained corn.1 cup plain yellow or white cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 stick butter, 2 large eggs, 1 cup shredded cheddar cheese, 1 can whole kernel corn, 1 cup milk
- Spoon the cornbread mixture on top of the pie filling and spread it to cover the filling. Bake until the cornbread is lightly brown on top (about 20 minutes). Enjoy!
My fake plants died because I didn’t pretend to water them.