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Easy Cornbread Chicken Pot Pie Recipe

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★★★★★

4.9 from 94 reviews

This Easy Cornbread Chicken Pot Pie is a comforting and hearty dish combining a creamy chicken and vegetable filling with a golden, fluffy cornbread topping. Perfect for a cozy weeknight meal, it features tender chicken, a medley of vegetables, and a flavorful base thickened with cream and flour, all baked to perfection in the oven.

Ingredients

Scale

For the Filling

  • 2 tablespoons butter or olive oil
  • 1/2 medium onion, diced
  • 2 ribs celery, sliced
  • 2 carrots, diced (or 1 cup frozen peas & carrots mix for extra ease)
  • 1 3/4 cups chicken broth (low sodium recommended)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground thyme
  • 3/4 cup heavy cream (or half-and-half for a lighter option)
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen peas
  • 2 cups cooked chicken, chopped or shredded (rotisserie chicken recommended)
  • 1 can whole kernel corn (15.25 ounce), well-drained

For the Cornbread Topping

  • 1 box Jiffy cornbread mix (8.5 ounce)
  • 1 large egg
  • 1/3 cup milk (any kind, skim for lighter option)
  • 1 tablespoon vegetable oil

Instructions

  1. Get Ready: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pot pie.
  2. Sauté the Veggies: In a large skillet over medium-high heat, melt the butter or heat olive oil. Add diced onion, sliced celery, and diced carrots. Cook for 5-10 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
  3. Build the Flavor: Pour in the chicken broth along with salt, black pepper, and ground thyme. Stir well to combine and bring the mixture to a gentle simmer to let the flavors meld.
  4. Thicken it Up: In a small bowl, whisk together heavy cream and all-purpose flour until smooth without lumps. Gradually stir this mixture into the simmering broth in the skillet, cooking for a few minutes while stirring until the filling thickens slightly into a creamy consistency.
  5. Add Chicken & Peas: Remove the skillet from heat. Stir in the frozen peas and the cooked chicken until evenly distributed. Transfer this hearty filling into a deep-dish pie plate, spreading it out evenly.
  6. Whip Up the Cornbread: In a separate medium bowl, combine Jiffy cornbread mix, egg, milk, and vegetable oil. Mix just until smooth and homogenous. Gently fold in the drained canned corn to add texture and sweetness.
  7. Assemble & Bake: Carefully spoon the cornbread batter evenly over the chicken filling in the pie plate, spreading gently to cover all the filling.
  8. Golden Perfection: Place the pie plate into the preheated oven and bake for 30-35 minutes until the cornbread topping is golden brown and fully cooked through when tested with a toothpick.
  9. Rest & Serve: Remove the pot pie from the oven and let it cool for 10-15 minutes. This resting period allows the filling to set and thicken further, ensuring perfect slices. Serve warm and enjoy your homemade comfort meal!

Notes

  • Use rotisserie chicken for a quick and easy way to prepare cooked chicken.
  • For a lighter cream option, substitute heavy cream with half-and-half.
  • Frozen peas can be replaced with a peas & carrots frozen mix if preferred.
  • To reduce sodium, opt for low-sodium chicken broth.
  • Resting the pot pie before serving is key for a stable and well-set filling.
  • If desired, you can add other vegetables like mushrooms or green beans to the filling.

Keywords: chicken pot pie, cornbread topping, easy comfort food, baked pot pie, chicken casserole, hearty dinner

Find it online: https://thefoodrecipe.com/easy-cornbread-chicken-pot-pie-recipe/