With a homemade cream sauce and a generous cornbread topping, this from-scratch cornbread chicken pot pie is a comforting meal-in-one.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken, cornbread, pie
Servings: 4
Calories: 412kcal
Ingredients
1packagefrozen mixed veggies14-ounce
1/4cupbutter
1cupchicken brothor 1 chicken bouillon cube dissolved in 1 cup of water
1/2teaspoonsalt
1/4teaspoonblack pepper
3tablespoonsplain or all-purpose flour
2cupsheavy creamor half and half, but cream is best
1/2cupchopped onion
2cupscubed or shredded cooked chicken breast
Cornbread Topping
1cupplain yellow or white cornmeal
1cupall-purpose flour
2tablespoonssugarcan omit if you like
1tablespoonbaking powder
1teaspoonsalt
1cupmilk
1/2stickbuttermelted and cooled
2large eggs
1cupshredded cheddar cheese
1canwhole kernel corn15-ounce, drained
Instructions
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!