Easy Cornbread Chicken Pot Pie

This Easy Cornbread Chicken Pot Pie combines a hearty, savory chicken and vegetable filling with a fluffy, golden cornbread topping for the ultimate comfort food experience. Perfect for a weeknight family dinner.

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Prep Time 10

Cook Time 40

Total Time 50

Cuisine American

Servings 6

Calories 518 kcal

Equipment

Large skillet
Deep-dish Pie Plate

Ingredients

For the Hearty 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 (opt for low sodium for a healthier choice)
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 is a great time-saver!)

For the Fluffy Cornbread Topping

1 box Jiffy cornbread mix (8.5 ounce)
1 large egg
1/3 cup milk (any kind works, skim for a lighter option)
1 tablespoon vegetable oil
1 can whole kernel corn (15.25 ounce), well-drained

Instructions

Get Ready: Preheat your oven to 400°F (200°C).
Sauté the Veggies: In a large skillet over medium-high heat, melt the butter or heat the olive oil. Add the diced onion, sliced celery, and diced carrots. Cook for 5-10 minutes, stirring occasionally, until they begin to soften.
Build the Flavor: Pour in the chicken broth, salt, pepper, and thyme. Give it a good stir and bring the mixture to a gentle simmer.
Thicken it Up: In a small bowl, whisk together the heavy cream and flour until smooth. Gradually stir this mixture into the simmering broth in the skillet. Let it cook for a few minutes, stirring, until the filling begins to thicken slightly.
Add Chicken & Peas: Take the skillet off the heat. Stir in the frozen peas and the cooked chicken until everything is well combined. Pour this delicious filling into a deep-dish pie plate.
Whip Up the Cornbread: In a separate medium bowl, combine the Jiffy cornbread mix, egg, milk, and vegetable oil. Mix until smooth. Gently fold in the drained canned corn.
Assemble & Bake: Carefully spoon the cornbread batter evenly over the chicken filling in the pie plate.
Golden Perfection: Bake in your preheated oven for about 30-35 minutes, or until the cornbread topping is beautifully golden-brown and fully cooked through.
Rest & Serve: Remove the pot pie from the oven and let it cool for 10-15 minutes before serving. This short rest allows the filling to set and thicken perfectly. Enjoy your homemade comfort!

Notes

Feel free to use low sodium chicken broth or half-and-half for lighter options. Rotisserie chicken is a great time-saver for the cooked chicken. Allow the pot pie to rest for 10-15 minutes after baking for the filling to set properly.

Nutrition Information per serving:
Calories: 518 kcal
Total Carbs: 48 g (Net Carbs: 44 g)
Protein: 20 g
Fats: 27 g
Fiber: 4 g