Cornbread Chicken Pot Pie Made From Scratch

Name: Cornbread Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 package frozen mixed veggies (14-ounce); ¼ cup butter; 1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup of water); ½ teaspoon salt; ¼ teaspoon black pepper; 3 tablespoons plain or all-purpose flour; 2 cups heavy cream (or half and half, but cream is best); ½ 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; ½ stick butter (melted and cooled); 2 large eggs; 1 cup shredded cheddar cheese; 1 can whole kernel corn (15-ounce, drained)

This from-scratch Cornbread Chicken Pot Pie recipe is unlike any other, and it’s surprisingly easy to prep in just 20 minutes! A rich and savory homemade cream sauce hugs tender chicken and vegetables, all topped with a sweet and crumbly cornbread crust. It’s a comforting meal-in-one that can win over even the folks who aren’t fans of traditional chicken pot pie.

A bowl of cornbread chicken pot pie with a spoon.

A Quick Look At The Recipe

Recipe Name: Cornbread Chicken Pot Pie
Ready In: 70 minutes
Serves: 4
Main Ingredients: frozen mixed veggies, butter, chicken broth, salt, black pepper, plain or all-purpose flour, heavy cream, chopped onion
Why You'll Love It: With a homemade cream sauce and a generous cornbread topping, this from-scratch cornbread chicken pot pie is a comforting meal-in-one.

Southern-Style Cornbread Chicken Pot Pie

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 a bit.

Now listen, this recipe calls for more ingredients than I usually ask you to use. But trust me, it comes together real easy and it is absolutely worth the little bit of extra work. I’ve never been a huge fan of chicken pot pie, but I just LOVE this one.

If you love cornbread check out some of my other recipes like my Mexican Cornbread Casserole, Red Beans and Cornbread, and Jalapeño Cornbread Muffins with Cream Cheese!

Reader Rating

“This is addicting! Omg! The best pot pie I’ve ever had! Can’t believe I made it. Followed recipe exactly! I lowered my oven temp because mine runs hot. Covered with tin foil halfway through. PERFECTION!!!!” – Esther

Ingredients for cornbread chicken pot pie include frozen mixed veggies, butter, chicken broth, salt, pepper, all-purpose flour, heavy cream, onion, chicken breast, cornmeal, sugar, baking powder, milk, eggs, cheddar cheese, and corn.

Recipe Ingredients

Note: You’ll find the key ingredients listed below. For the full recipe with precise measurements, scroll down to the printable recipe card.

Frozen mixed veggies
Chicken broth (or a bouillon cube dissolved in water)
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
Cornmeal
Shredded cheddar cheese
Whole kernel corn

A spoonful of cornbread chicken pot pie.

How to Make Cornbread Chicken Pot Pie

1. Preheat the Oven

To start, preheat your oven to 400°F and grease a 9×13 casserole dish.

2. Make the Pie Filling

To start, go ahead and steam your frozen mixed veggies following the directions on the bag.

Next, melt some butter in a small saucepan over medium heat. Toss in your chopped onions and let them sauté until they’re just tender, which should take about 2-3 minutes.

Holding salt and pepper in a small dish over a saucepan of melted butter and diced onion.

Melted butter and chopped onion in a small saucepan.

Now, add the chicken broth, salt, pepper, and flour. Stir everything together until it’s well combined. Pour in the cream and continue to cook, stirring constantly, until the mixture thickens up nicely, about 5 minutes.

Adding cream to a saucepan of butter, onions, chicken broth, and flour.

A saucepan of cream, butter, onions, chicken broth, and flour.

Take the saucepan off the heat and pour the creamy sauce over your steamed vegetables.

Gently stir in the cooked chicken, then spoon the entire mixture into your casserole dish.

A saucepan with diced, cooked chicken with mixed vegetables in a creamy sauce.

Chicken pot pie filling in a casserole dish.

3. Make Cornbread Topping

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Next, pour in the milk, melted butter, and eggs, stirring until everything is just smooth. Fold in the cheese and drained corn.

Cornmeal, flour, sugar, baking powder, and salt in a glass mixing bowl.

Stirring milk, butter, and eggs in a glass mixing bowl with a black rubber spatula.

Now, carefully spread this delicious cornbread batter over the pie filling in your casserole dish, making sure it’s all covered.

Spreading the cornbread topping over the chicken pot pie filling.

4. Bake

Bake for about 20 minutes, or until the cornbread topping is beautifully golden and cooked through.

Cornbread chicken pot pie fresh out of the oven.

Serve up this comfort food casserole to those who bless your supper table each night. Life is good, and if you take notice of it, it gets even better!

Taking a scoop out of cornbread chicken pot pie.

My Top Pot Pie Pointers

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. My Crock Pot Turkey Breast would be perfect!
Want to add some heat? Add 1/4 teaspoon of chili powder to the cornbread topping.

How to Store Cornbread Chicken Pot Pie

You can store any leftovers in an airtight container in the fridge for up to 5 days. I like to reheat it in the oven so the cornbread gets nice and crispy again.

Dipping a spoon into a bowl of cornbread chicken pot pie.

Cornbread Chicken Pot Pie FAQ

Can I use different vegetables?

Yes, you absolutely can. I often just use whatever I have on hand. Fresh, frozen, or even canned vegetables will work just fine in this recipe! If you’re using fresh veggies, I’d recommend chopping them and sautéing them with the onion until they get tender. If you’re using canned, just be sure to drain them well before adding them to the filling.

My filling isn’t thickening. What should I do?

If your filling isn’t getting thick, the first thing to do is give it a little more time. Make sure you’re stirring it constantly over medium heat. If a few more minutes don’t do the trick, you can whip up a small slurry by mixing a tablespoon of flour or cornstarch with two tablespoons of cold water. Whisk that right into your filling, and it should thicken up nicely for you!

Can I make this ahead of time?

Yes, you can make the filling ahead of time. Just let it cool completely, then pop it in an airtight container in the fridge for up to 2 days. When you’re ready to bake, pour that chilled filling into your dish, whip up the fresh cornbread topping, spread it over, and bake. You might want to add about 5-10 extra minutes to the baking time since your filling is starting out cold.

Well, what do ya’ll think? Is this the best pot pie you’ve ever had or what? Let me know your thoughts and give this recipe a star rating below.