Chicken pot pie with a cornbread topping is the perfect weeknight shortcut for a hearty, comforting meal.

Cornbread chicken pot pie is a family-friendly dinner that comes together quickly, thanks to pre-cooked chicken and Jiffy cornbread mix.

cornbread chicken pot pie served on a white plate with a fork next to it.

Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.

There are certain foods that are known as “comfort foods” for a reason. Usually, in my experience, it’s a hearty, old-fashioned dish that brings back fond memories of childhood or simpler times.

For me, foods like homestyle chicken and dumplings, meatloaf, pinto beans and cornbread, and chicken pot pie are some of those dishes.

And while I do love a good chicken pot pie made with homemade pie crust, the reality is we sometimes need shortcuts to get dinner on the table.

That’s where this cornbread chicken pot pie recipe comes in handy! It’s the same creamy, hearty filling you expect in a pot pie, but with a cornbread topping for the crust.

The hint of sweetness in the cornbread is actually a delicious pairing for the savory filling, and the textures go together really well. The cornbread is soft and fluffy, but with a crispy edge. Delicious!

Not a fan of cornbread? Try my chicken pot pie with biscuits or my Bisquick chicken pot pie recipe instead.

A wooden serving spoon scoops out a serving of homemade cornbread chicken pot pie casserole from a deep dish pie pan.

Cornbread and Chicken Casserole

To keep this recipe quick and easy, I decided to use Jiffy cornbread mix to make the topping.

I typically doctor up boxed Jiffy cornbread mix to make it taste more homemade, so I added a bit of vegetable oil and canned corn to jazz it up a little for this recipe.

For the filling, I opted to use pre-cooked chicken. It’s an easy recipe to make with rotisserie chicken, or you can buy pre-cooked chicken or cook some ahead of time.

And I don’t use any cream of chicken soup in my pot pie filling, because it isn’t necessary. The filling gets its flavor from salt, pepper, thyme, and chicken broth. So simple!

The result is a delicious, hearty, cozy pot pie casserole that gets dinner on the table without a lot of extra effort. This also makes a good meal to bring to new moms, grieving families, etc.

More Easy Chicken Casseroles for Dinner:

close-up side view of Jiffy cornbread pot pie serving on a white plate, showing the creamy filling and cornbread on top.

How to Make Chicken Pot Pie with Cornbread Topping

It’s really easy to whip up this dinner on a busy weeknight.

Find the full printable recipe available below

Saute the veggies. First, you’ll add some butter or olive oil to a skillet. Add in your diced onions, carrots, and celery. Cook four about 5-7 minutes, or until they’re starting to soften up.

Add in the chicken broth, salt, pepper, and ground thyme and bring everything to a simmer.

two photos; one shows veggies added to skillet; the other shows broth and seasonings added to the veggies in the skillet.

Add remaining filling ingredients. Then, you’ll add in a slurry of heavy cream and flour, along with chicken and frozen peas.

Bring it to a simmer again, letting it cook for a few minutes so the filling will thicken a bit. Then pour the filling into a deep dish pie pan.

two photos; one shows shredded chicken and frozen peas added to the mixture in the skillet.

Make the cornbread batter. Then, you’ll mix up the cornbread batter, adding the drained canned corn to the mixture.

two photos; one shows cornbread batter in a mixing bowl; the other shows whole kernel corn added to the batter.

Assemble and bake. Pour the cornbread batter over the filling in the pie plate.

Bake in a preheated oven for about 30 minutes, or until the cornbread is cooked through and the edges are golden-brown.

Remove the pan from the oven and let the pot pie cool for about 10-15 minutes before serving, which will allow the filling to thicken up a bit more.

Then serve and enjoy!

two photos; one shows cornbread topping spread over the filling in the pie plate; the other shows the pie plate after the cornbread chicken casserole has been baked.

Notes and Adaptations:

I always place a baking sheet on the rack under my pie pan, just in case any of the filling bubbles over the edges of the pan.
Feel free to change up the vegetables in this chicken pot pie if you’d like. You can also omit the fresh diced carrots and choose frozen peas and carrots mix instead. In that case, increase to 1 cup frozen peas and carrots.
Leftovers should be covered well and refrigerated. You can reheat leftovers in the oven at 400F for about 15 minutes, or until heated through.