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
Christy, the recipe sounds delicious but the post about home spoke to my heart. God bless! =^..^= ❤️❤️❤️
Blessings to you Fran!!!
How can I use the cornbread part of your recipe in just ‘cornbread'”? My husband is after me to make it from scratch. I can’t wait to try the creamy veggies under the topping also!! Thanks!! Nice to be receiving your emails with a new recipe each week. I am a new subscriber!! thanks
Hey Joanne!
Well I’m back after throwing away 3 boxes of Jiffy corn muffin mix from my pantry. Thank you SO MUCH for letting me know. Sometimes you just get so used to using something that you don’t think to look.
Here is a great Cornbread recipe that I enjoy when I make it. To make it easier, unless you use cast iron all the time and have a good seasoned skillet, you can just use a 8 or 9 inch round cake pan:
Dixie Cornbread
1-1/2 cups enriched white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons melted butter
1 tablespoon solid vegetable shortening
Instructions
Preheat oven to 450.
In a 10-inch cast iron skillet, add a tablespoon of shortening and preheat.
Sift together dry ingredients; add buttermilk, egg, and butter, mixing just until dry ingredients are moistened.
Pour into the greased, hot skillet. Bake in preheated hot oven at 450 for 20-25 minutes.
Serve warm with butter.
You can find this recipe here: https://southernplatecom.bigscoots-staging.com/dixie-cornbread-go-dawgs/
sweet!! thanks!!! My hubby doesn’t know it yet, but he thanks you too…..
Hey girl, in this cornbread recipe you call for buttermilk. Don’t always have that. Will 2% milk work?
It will but you can make it buttermilk (or an awfully close sub) by stirring in 1 tablespoon per cup of either lemon juice or vinegar and letting it sit five minutes – watch the magic happen! It will actually thicken and curdle just a little bit 🙂
oh and I don’t use solid shortening any more [thinking Crisco] and when I use the recipe I will thicken and ‘curdle’ my milk and substitute coconut oil [it’s semi-solid]….tonight will be the flagship new me with out Jiffy and from scratch!! Thanks, thanks!!
I’m with you on staying home! I love my house.
🙂 isn’t it just a wonderful place to be ?!?
Can you use selfrising cornmeal and self rising flour and omit the baking powder and salt?
You sure can, but it will likely have too much leavening in it. I would just use the cornbread recipe for a single pan on the package of self rising corn meal because it already has flour in it.
Hey Christy! I can relate to so many things in this post. We keep the seventh-day Sabbath and have for many years. Friday is always very busy getting the house and food ready for a true rest, which is a tremendous blessing. This recipe is one I plan to make for Friday evening supper or to have ready for Sabbath lunch.
Thank you for all the great recipes, and for the inspiration. Happy upcoming Sabbath!
YHWH Bless You All!
Shabbat Shalom!!! Yes, Friday sure is a flurry but nothing beats that wonderful rest. I’m so glad you’re here, Kim! (sent you an email yesterday actually!). May YHWH bless you and your house!
Hey Kim, did you cook this ahead of time and reheat?
This was really good. It was a different taste than chicken pot pie. I used what I had which was soup mix vegetables. Since that had onion in it I skipped the onion step. I am going to make this again subbing ground beef, beef broth and monterey jack cheese.
I just love your attitude, Christy. You are truly an inspiration! I have a small house and a small backyard here in North Texas but we have a covered porch back there and its a nice place to sit on a beautiful day. This recipe looks amazing! Chicken pot pie is something I can take or leave but I am going to try this with the cornbread on top. Yum!
Hi Christy! I know this is probably against the law, but could I use my trusty Jiffy cornbread mix for the topping? If so, one box?
Thank you for another wonderful recipe!
I’m waiting for this answer as well!
You sure could! I believe I would use two boxes and if it looked a bit much make a couple of muffins
One box would do, I’m just not sure how thick it would be.
Thank you!
I recently discovered that Jiffy is made with lard. I prefer not to use it for that reason…and Jiffy used to be my ‘go to’…. 🙁
then a woman in my fellowship group popped up with a new Jiffy [same company, same box] but across it is printed ‘vegetarian’ ….so however they dispense with the lard….Yay!!
AAACCCKKK! JOANNE! I had no idea!!!! This is a deal breaker for me as well.
Oh, whew, I immediately left the website to go to Jiffy’s site before reading the rest of your comment and then found they had vegetarian and came back to tell you and here it is, in the rest of your comment! lol Krogers in our area appear to have it!