Cornbread Chicken Pot Pie
This Cornbread Chicken Pot Pie is the ultimate comfort food, with a creamy chicken and vegetable filling tucked beneath a golden cheddar cornbread topping. Inspired by Voicemails for Isabelle, it’s a cozy, crowd-pleasing meal that’s perfect for family dinners or whenever you’re craving something warm and hearty.
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Cornbread Chicken Pot Pie
This Cornbread Chicken Pot Pie is the ultimate comfort food, with a creamy chicken and vegetable filling tucked beneath a golden cheddar cornbread topping. Inspired by Voicemails for Isabelle, it's a cozy, crowd-pleasing meal that's perfect for family dinners or whenever you're craving something warm and hearty.
Save this Recipe!
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Equipment
Ingredients
Pot Pie Filling
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 white onion diced
- 2 garlic cloves minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1 cup chicken stock
- 3/4 cup 2% milk
- 1 tablespoon white cooking wine
- 1/2 tablespoon italian seasoning
- 1/2 teaspoon paprika
- 1 rotisserie chicken shredded
- 3 carrots peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 3 tablespoons chopped fresh parsley
Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour spooned and leveled
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 1/2 cup unsalted melted butter slightly cooled
- 2 tablespoons honey
- 1 cup shredded sharp cheddar cheese
- 1-2 jalapeños sliced
Honey Butter (optional)
- 2 tablespoons melted butter
- 1 teaspoon honey
Instructions
- Heat the butter and olive oil in a large pot set over medium-high heat. When the butter is melted, add the onion and garlic, and the salt and pepper to taste. Sauté until the onions have softened, about 1-2 minutes.3 tablespoons butter, 1 tablespoon olive oil, 1 white onion, 2 garlic cloves, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Whisk in the flour and cook until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock, milk, cooking wine, Italian seasoning, and paprika; cook, while whisking, until the mixture starts to thicken, about 5 minutes.1/3 cup all-purpose flour, 1 cup chicken stock, 3/4 cup 2% milk, 1 tablespoon white cooking wine, 1/2 tablespoon italian seasoning, 1/2 teaspoon paprika
- Mix in the chicken, vegetables, and parsley. Simmer over medium-low heat for 15 minutes. Season with salt and pepper to taste. Remove the mixture from the heat and allow it to cool for a few minutes.1 rotisserie chicken, 3 carrots, 1 cup frozen corn, 1 cup frozen peas, 1 cup frozen pearl onions, 3 tablespoons chopped fresh parsley
- Pour the pot pie filling into an oven safe pie dish, smoothing the top. Set aside while you prepare the cornbread mixture.
- Preheat the oven to 400 F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, kosher salt and baking soda.1 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 1/2 teaspoon baking soda
- In another bowl, whisk together the melted butter and honey. Then whisk in the egg, followed by the buttermilk.1 large egg, 1/2 cup unsalted melted butter, 2 tablespoons honey, 1 cup buttermilk
- Pour the wet ingredients into the dry ingredients and stir just until combined. Then fold in the cheddar cheese.1 cup shredded sharp cheddar cheese
- Pour the cornbread batter evenly over the pot pie filling and gently spread it with a knife or spatula. It’s okay if it doesn’t completely cover the pot pie filling. Place the sliced jalapeños on top of the batter, gently pressing them down.1-2 jalapeños
- Bake for 25-35 minutes, or until the filling is bubbling around the edges and the cornbread is golden brown. A toothpick inserted into the cornbread should come out clean. Brush the top with the honey butter if you like. Allow the cornbread pot pie to rest for 8-10 minutes before serving.2 tablespoons melted butter, 1 teaspoon honey
If you tried this recipe, please leave a review letting me know how it was!
Notes
- Don’t overmix the cornbread batter. Stir just until you no longer see streaks of dry flour. Overmixing can make the cornbread dense instead of tender.
- The cornbread doesn’t need to completely cover the filling. Small gaps are totally fine and give the filling room to bubble up around the edges as it bakes.
- Use the toothpick test in the center. The edges of the cornbread will cook faster, so insert a toothpick into one of the thicker areas near the center. It should come out clean or with a few moist crumbs.
- If the cornbread is browning too quickly, loosely tent the dish with foil and continue baking until the center is cooked through.
- A 9-10 inch pie dish works best for this recipe.
Nutrition
Serving: 1g | Calories: 592kcal | Carbohydrates: 63g | Protein: 34g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 956mg | Potassium: 555mg | Fiber: 6g | Sugar: 21g | Vitamin A: 4637IU | Vitamin C: 18mg | Calcium: 237mg | Iron: 3mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
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