Cornbread Chicken Pot Pie Made From Scratch
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 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
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
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.
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.
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.
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.
Now, carefully spread this delicious cornbread batter over the pie filling in your casserole dish, making sure it’s all covered.
Step 4. Bake
Bake for about 20 minutes, or until the cornbread topping is beautifully golden and cooked through.
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!
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.
Cornbread Chicken Pot Pie FAQ
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.
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!
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.
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
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
- ½ stick butter melted and cooled
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 can whole kernel corn 15-ounce, drained
Instructions
- Preheat oven to 400℉. Spray a 9×13 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.¼ cup butter, 1 cup chicken broth, ½ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons plain or all-purpose flour, ½ 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, ½ 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!
Notes
- 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.
Great recipe. Adapted for my wife’s diet a bit, coconut milk, and sheeps milk cheese, still fantastic. I brined chicken breast, then fried, then cut up. A great meal! (Add a touch of white wine to the sauce!)
Love that!
Can you use boxed cornbread mix for the cornbread part?
I just made this. My husband and I loved it. Everything just came together as I followed your directions. Thank you for sharing. it was great.
So glad to hear that!!
Loved this. I did sub the flour cornmeal baking powder mixture for self rising white cornmeal! It was perfection for dinner. I’ll never make pie crust for chicken pie again.
Glad you loved it!!
Cook time is way off. Mine took 55 minutes.
Thanks for the feedback Kathryn. We have cook time at 50 minutes and since ovens may vary 5 minute difference thankfully isn’t too different.
It says 50 at the top of your recipe but says “about 20 minutes” on step 2 of the instructions in the cornbread section. I would have done 20 too as that is in the written instructions if not for this comment. You may wish to update there.
Hi LL, the 50 minutes includes the filling as well as the cornbread. Hope that helps
It says cook time is 50 minutes and each over varies a bit so 55 is pretty close. Hope you enjoyed it
Furthering what L L wrote above, it does appear that there is an error in the recipe. Please search the page for “Make the Cornbread Topping”. Number 2 below it states “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!” This “about 20 minutes” is confusing if the baking time is 50 minutes.
Also, there is a photo caption that states “Bake at 400 for about 20 minutes or until cornbread is golden on top”, which is also misleading if bake time is 50 minutes as stated at the top of the printable recipe.
I used Self Rising Cornmeal Mix (instead of the plain meal and flour and left out the sugar, salt and baking powder), I used buttermilk instead of milk cause that is what I had. I used canned milk in the filling and picked out the green beans in my frozen veg mix ( my son won’t eat them but I steam them and add them to my plate.) It is the best pot pie we have ever had. I’ve made it several times over the years and it is perfect every time.
So glad you found a way to enjoy it!!
This is addicting! Omg! The best pot pie Ive 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!!!! I even made it in the morning and put in fridge. Took out of fridge about an hour before baking.
Thank you so much for your review Esther and I am so glad you loved it! And I agree, it is addicting 🙂
So glad you loved it Esther!
Loved this recipe! Made it gluten-free subbing for a store brand all purpose gluten free flour. Additionally added parboiled potatos. Will additionally add honey to the cornbread mixture next time. I love a good sweet cornbread. Thanks for the awesome recipe!
Love it!!