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Cornbread chicken pot pie served on a white plate.

Cornbread Chicken Pot Pie

Chrysti Benner
Creamy chicken pot pie filling is topped with a cornbread crust, creating an easy and hearty casserole the whole family will enjoy.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 518 kcal

Equipment

Ingredients
  

For the Filling:

  • 2 tablespoons butter (or olive oil)
  • 1/2 medium onion (diced)
  • 2 ribs celery (sliced)
  • 2 carrots (diced)
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground thyme
  • 3/4 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen peas
  • 2 cups chopped or shredded cooked chicken

For the Cornbread Topping:

  • 8.5 ounce box Jiffy cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1 tablespoon vegetable oil
  • 15.25 ounce can whole kernel corn (drained well)

Instructions
 

  • Preheat oven to 400F.
  • In a skillet over medium-high heat, melt butter. Add diced onion, sliced celery, and diced carrots. Stir well. Cook for about 5-10 minutes, stirring occasionally, until onions are turning translucent and veggies are tender.
  • Add chicken broth, salt, pepper, and thyme to the skillet. Stir to combine. Bring to a simmer.
  • In a liquid measuring cup or small bowl, whisk together heavy cream and all-purpose flour until smooth. Pour mixture into the chicken broth, stirring to incorporate. Cook for a few minutes, allowing the liquid to thicken just a bit.
  • Remove pan from heat. Stir in frozen peas and cooked chicken until combined. Pour mixture into a deep dish pie plate.
  • Prepare the cornbread topping by combining Jiffy cornbread mix, egg, milk, and vegetable oil in a medium mixing bowl. Mix together until smooth. Add drained corn to the cornbread batter, stirring to combine.
  • Spoon the cornbread batter over the top of the filling, spreading it evenly.
  • Bake in preheated oven for about 30-35 minutes, until cornbread topping is golden-brown and cooked through.
  • Remove from oven and let cool for about 10-15 minutes before serving. This will allow the filling to thicken up a bit more. Enjoy!

Notes

  • 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. 

Nutrition

Serving: 1gCalories: 518kcalCarbohydrates: 48gProtein: 20gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 110mgSodium: 999mgPotassium: 429mgFiber: 4gSugar: 12gVitamin A: 4185IUVitamin C: 8mgCalcium: 91mgIron: 3mg
Keyword chicken pot pie with cornbread crust, chicken pot pie with cornbread topping, cornbread chicken pot pie, cornbread chicken pot pie casserole, jiffy cornbread and chicken casserole, Jiffy cornbread chicken pot pie, shortcut chicken pot pie
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