Cornbread Chicken Pot Pie Made From Scratch
This from-scratch cornbread chicken pot pie recipe is unlike any other. With a homemade cream sauce and a generous topping of cornbread, it is a comforting meal-in-one that can win over folks who may not care for more traditional chicken pot pie recipes.
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.
Now listen, this recipe calls for more ingredients than I usually ask you to use. However, it comes together really easily and I will tell you that I’ve never been a huge fan of chicken pot pie, but I love this one. So it’s worth the little bit of extra work. Ready to give it a go?
Recipe Ingredients
Pie Filling
- Frozen mixed veggies
- Butter
- Chicken broth (or a bouillon cube dissolved in water)
- Salt
- Pepper
- All-purpose flour
- 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
Cornbread Topping
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
- Milk
- Butter
- Eggs
- Shredded cheddar cheese
- Whole kernel corn
How to Make Cornbread Chicken Pot Pie
Make the Pie Filling
Cover your mixed veggies with water in a large saucepot and bring just to a boil over medium-high heat.
Cook until veggies are tender (about 5-10 minutes). Drain in a colander.
Melt butter in a small saucepan over medium heat. Toss in 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 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.
Spoon this into a greased 9×13 casserole dish.
Make 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.
Spread to evenly cover the pie filling in the casserole dish.
Bake at 400 for about 20 minutes or until cornbread is golden on top.
Serve up this warm comfort meal to those who bless your supper table each night. Life is good and if you take notice of it, it gets even better.
Storage
Store pie leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven so the cornbread crisps up once more.
Recipe 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.
- Want to add some heat? Add 1/4 teaspoon of chili powder to the cornbread topping.
You may also like these delicious recipes:
Jalapeño Cornbread Muffins with Cream Cheese
Ingredients
- 1 package frozen mixed veggies 14-ounce
- 1/4 cup butter
- 1 cup chicken broth or 1 chicken bouillon cube dissolved in 1 cup of water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons plain or all-purpose flour
- 2 cups heavy cream or half and half, but cream is best
- 1/2 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
- 1/2 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 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!
Nutrition
My fake plants died because I didn’t pretend to water them.
~Mitch Hedberg
I really needed a comfort food dish tonight so I was very excited to see this recipe in my blog feed and made it. It was soooo yummy!!! Thank you for sharing. I’m already looking forward to eating the leftovers.
Hello Christy, it’s been quite some time since I’ve left a message.
I’ve brought up the recipe several times and I’ve tried to print it off, but no matter which tablet or phone I use I get an error message and can’t print. And yes I’ve just printed another recipe to make sure it wasn’t my printer. it’s just this recipe. I’m going to write it down because I want to try it tomorrow. I love your cook books and have tried and love many of your recipes.
Thanks for being such a sweetie.
Hey Cassie! That is so bizarre. Each of my posts use the same code and printable plugin so there isn’t anything different on this recipe when it comes to the code. I really appreciate you being so thorough in letting me know what the problem is and I am relieved that other recipes are printing for you! I cannot even fathom what is happening different on this one page but MAN I WANT TO KNOW!! I am going to send this to my tech guy and see if he can look into it. I’m afraid it may be one of those weird unsolvable internet things but let’s hope not! If it is, maybe it will go away on its own 🙂 Thank you so much for taking time to let me know and for all of the helpful information. I appreciate you being here and sticking with me!
Hello, when I have trouble printing any thing I copy and put it in my word or anything that I use to write a letter and then I print it, try this.
That looks delicious! Look forward to trying it, soon! Also, I love what you shared about time at home with family and seeing, and being thankful for, our many, many blessings. It is such a blessing to be able to enjoy all the goodness that is right in front of us, and not be so caught up in everything else that is going on. Thank you for sharing, Christy.
Christy two of my favorite foods in one dish. I’m trying this soon. Thank you for the delicious comfort food.
I will make this but having more vegetables (except corn) than meat in a recipe is against my religion. So I’ll up the chicken to a pound (3 cups) & omit the onion. Thanks!
Being true to your faith is something I deeply respect in a person 🙂
I love my home and a staycation is my idea of bliss. I appreciate your sharing your ideas and recipes Christy. ❤️
Onions are not evil .
Canned corn is evil. Fresh and frozen are delicious!
Have you tried Aldi’s Frozen corn? It is absolutely delicious. So fresh tasting. I won’t go back to other brands since having theirs!
I’m with you on this, Jenny!
Oh this looks absolutely delicious!
Thank you so much, Kristin! I hope you’re having a great day today!
It looks real good from the pictures.I also love to try new dishes
This looks like an amazing comfort food meal! My favorite kind.
Thank you, Julia! I hope you get to try it soon 🙂
The ultimate chickens pasta looks very delicious and a kind of dis that it’s would enjoy too. Will try it
One dish meals are the best! Use your cornbread topping over leftover chili and beans for a tamale pie too. Great idea for a staycation – just being still and quiet on the porch is a stress reliever.
AMEN!
Made with leftover smoked chicken breast. It was amazing.
Looks like delicious comfort for supper. Oh and I have the ingredients, isn’t that kismet? Winner dinner! Christy, can I halve this recipe for just two people?
So disappointing. The chicken and veggies had far too much liquid. The corn mixture was too heavy and sank into the brew. Yuck!
The only good thing that came of this was now I know how to doctor this to make it better. So, it won’t be a total waste. The cream mixture tasted good, so I will retain that.
Am so sorry that you didn’t get the result you wanted with this recipe. Am glad you found the cream tasty. One reason why recipes
are so wonderful is that we can make adjustments to get it just the way we like it. Sounds like you are confident what to do next time so that is great! Let me know how the next batch goes.
I’ve had the same issue twice now! I have the second attempt in the oven now since even though the filling was very liquid, with added cooking time my first attempt turned out ok. I’m hoping this one works out ok, too, but my cream mixture doesn’t thicken like what’s pictured in the post at all. Anyone know what I’m doing wrong? I thought it was because the cream was still too chilled, but I corrected that this second time and still yielded the same result!
Alyssa, I haven’t made this, so please forgive if I’m butting in. It seems to me, that in Step 2, you should first add the flour to the butter and veg, cook that a few, then add the rest of the liquids. Like you would make gravy with a roux. And perhaps increase the flour by 1 T so that it would equal the butter.
I am visiting because I am thinking I want to turn the cornbread into a Thanksgiving dressing and sort of make turkey and dressing casserole for this strange 2020 Thanksgiving. Wish me luck!