Cornbread Chicken Pot Pie with Jalapeño Cheddar Topping

Name: Cornbread Chicken Pot Pie with Cheddar Jalapeño Topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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; 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)

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This cornbread chicken pot pie has a creamy rotisserie chicken and vegetable filling baked under a golden cheddar jalapeño cornbread topping, all in one pie dish and on the table in about 55 minutes.

It was inspired by Voicemails for Isabelle, aka the Netflix movie where Wes says his mom’s cornbread chicken pot pie was legendary and Jill makes it for him without even having the recipe. Here’s the good news: you have the recipe, and it’s easier than rolling out a pie crust, trust me!

Baked cornbread chicken pot pie with a slice cut out to show the creamy filling underneath the layer of cornbread.

Table of Contents

Why This Pot Pie Beats a Pie Crust

a girl wearing a black leather jacket holding a drink

I really do love a classic pot pie, but making crust on a weeknight is not for me. Instead, cornbread batter takes five minutes to stir together, then you spread it over the filling, and it bakes into a fluffy, cheesy, slightly sweet top. If you’ve made my puff pastry chicken pot pie, think of this as the no-rolling-pin version. And a rotisserie chicken is the easiest shortcut, so there’s no raw chicken to cook first.

The filling is a real homemade sauce made from a quick roux with stock and milk and a splash of white wine, so it tastes like tried-and-true, classic pot pie, not a can of soup. The easiest, coziest, most delicious Fall dinner, and I am not exaggerating!

Jordan

Ingredients You’ll Need

Here’s a quick peek at the ingredients we’ll be working with. A detailed list of instructions, ingredients, and measurements is in the recipe card below.

A flat lay of recipe ingredients for cornbread chicken pot pie.

For the Pot Pie Filling

Rotisserie chicken: I love this option because It’s already seasoned and juicy, and you’ll get about 3 to 4 cups of meat. Leftover roasted chicken works too.
Chicken stock and 2% milk: These make a creamy sauce without the need for heavy cream. Whole milk works too!
White cooking wine: Just a tablespoon that adds a little brightness and cuts through all that creaminess. If you’d rather skip it, just use an extra tablespoon of chicken stock.

For the Cheddar Cornbread Topping

Buttermilk: This is what makes this cornbread soft and a little tangy. No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes.
Honey butter (optional): Just melted butter and honey brushed on top of the cornbread. It’s optional, but I personally think it adds that perfect final touch.

Recipe Variations

Leftover turkey pot pie: Swap the rotisserie chicken for about 3 cups of shredded leftover turkey. I haven’t tried this one yet, but it should work exactly the same, and it’s perfect for the week after Thanksgiving.
Change up the veggies: Green beans, diced celery, or mushrooms are all easy additions. Sauté any fresh vegetables with the onions so they soften before the filling goes in the oven.
Make it with a cornbread mix: In a hurry? See the FAQ below for how to use a boxed mix like Jiffy for the topping. I haven’t tested it in this recipe, but if you’ve made my Jiffy corn casserole you know the box can hold its own.
Extra cheesy: Sprinkle another handful of cheddar over the batter before it bakes for a crispy, cheesy top.

How to Make Cornbread Chicken Pot Pie

Sauteeing aromatics in a pan with oil, a wooden spoon resting on the side.

Step 1: Heat the butter and olive oil in a large pot over medium-high heat. When the butter is melted, add the onion, garlic, salt, and pepper and sauté until the onions have softened, about 1 to 2 minutes.

Whisking flour into a pan to make a roux.

Step 2: Whisk in the flour and cook, whisking, until it’s lightly browned and smells a little nutty, about 1 to 2 minutes. This is your roux, and it’s what thickens the filling.

Whisking chicken stock and milk into the roux to make the base of the chicken pot pie filling.

Step 3: Gradually whisk in the chicken stock, milk, cooking wine, Italian seasoning, and paprika. Keep whisking while it cooks so it stays smooth, about 5 minutes, until it starts to thicken and coats the back of a spoon.

Adding the chicken, onions, peas, and carrots to the chicken pot pie filling.

Step 4: Stir in the chicken, carrots, corn, peas, pearl onions, and parsley. Simmer over medium-low heat for 15 minutes so the carrots soften and the filling thickens up. Taste and season with more salt and pepper if it needs it, then take it off the heat and let it cool for a few minutes.

Placing the pot pie filling mixture into a pie dish before topping with cornbread.

Step 5: Pour the filling into a 9 to 10 inch oven safe pie dish and smooth the top. Set it aside while you make the cornbread. Preheat the oven to 400°F.

Whisking together the dry ingredients for the cornbread topping

Step 6: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, kosher salt, and baking soda.

Whisking together the wet ingredients for the cornbread topping in a mixing bowl.

Step 7: In another bowl, whisk the melted butter and honey together. Whisk in the egg, then the buttermilk.

Mixing the wet and dry cornbread ingredients together and folding in the cheddar cheese.

Step 8: Pour the wet ingredients into the dry ingredients and stir just until combined, then fold in the cheddar. Stop as soon as you don’t see streaks of dry flour! Overmixing is what makes cornbread dense instead of tender.

Pouring the cornbread topping over the chicken pot pie filling in a pie dish.

Step 9: Pour the batter evenly over the filling and gently spread it with a knife or spatula. It’s totally fine if it doesn’t cover every inch, those little gaps let the filling bubble up around the edges. Press the sliced jalapeños lightly into the top.

Step 10: Bake for 25 to 35 minutes, until the filling is bubbling around the edges and the cornbread is golden brown. A toothpick inserted near the center of the cornbread should come out clean or with a few moist crumbs. Brush with the honey butter if you’re using it, then let it rest for 8 to 10 minutes before scooping so the filling sets up.

A close up photo of the cornbread topping for chicken pot pie.

Recipe Tips

Stir the batter just until you no longer see streaks of dry flour. Overmixing can make the cornbread dense instead of tender.
Don’t worry if your cornbread doesn’t completely cover the filling. Small gaps are totally fine and give the filling room to bubble up around the edges as it bakes.
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 top is getting dark before the center is done, loosely tent the dish with foil and keep baking until the center is cooked through.

A half eaten Cornbread chicken pot pie in a pie dish.

What to Serve with Cornbread Chicken Pot Pie

Honestly, this is a whole meal in one dish, so you don’t need much. I like something green and simple on the side, like sautéed green beans with garlic and lemon, or a big crunchy salad to balance all that creamy, cheesy goodness. If you end up obsessed with the honey butter part (same), my crispy honey butter chicken is the next thing to make.

Storage & Make-Ahead Tips

Make the filling ahead. The filling can be made up to 2 days ahead and stored in the fridge. Rewarm it on the stove until it’s hot before adding the cornbread batter, then bake as directed. Always make the cornbread batter fresh!
If you have leftovers, cool them completely, then cover the pie dish or transfer portions to an airtight container. Store in the fridge for up to 4 days. Rotisserie chicken is already cooked once, so don’t push it past 4 days. My guide to storing chicken has more on that.
For the crispiest cornbread, reheat portions in a 350°F oven or the air fryer for about 10 to 15 minutes, until hot in the center. The microwave works in a pinch, but the cornbread gets a little soft.
I haven’t tried freezing this one, but baked leftovers should freeze fine in an airtight container for up to 2 to 3 months. Thaw overnight in the fridge and reheat in the oven.

A slice of cornbread chicken pot pie on a white dish with a fork scooping out a bite.

Recipe FAQs

What is the cornbread chicken pot pie from Voicemails for Isabelle?

In the movie, Wes tells Jill that his mom’s specialty was a cornbread chicken pot pie so good that people still talk about it, and later Jill makes him one with a cornbread crust even though she never got the recipe. The movie doesn’t share a recipe, so this is my version: a creamy chicken and veggie filling with a cheddar jalapeño cornbread top and honey butter. Whether it’s anything like Wes’s mom’s, I have no idea, but it’s SO good.

How do I use Jiffy cornbread mix to make chicken pot pie?

Make the filling exactly as written, then prepare one 8.5 ounce box of Jiffy corn muffin mix according to the package (an egg and milk), fold in the cup of shredded cheddar, and spread it over the filling. Bake at 400°F until the cornbread is golden and a toothpick comes out clean, likely closer to 20 to 25 minutes since a single box makes a thinner layer. I haven’t tested this recipe with a box mix, so keep an eye on it. The topping will be sweeter and less rich than the buttermilk version.

Why is my cornbread topping raw in the middle?

The edges of the cornbread bake faster than the center because they’re closer to the hot dish. Always test with a toothpick near the center, and if the top is already golden but the middle is still wet, tent the dish loosely with foil and keep baking in 5 minute increments.

Why is my pot pie filling too thin?

The filling thickens when the flour cooks into the roux, and during the 15 minute simmer. If you rush either one, it’ll be soupy. Simmer until it coats the back of a spoon before it goes into the dish, and don’t skip the rest after baking, it sets up a lot as it cools.

More Cozy Chicken & Turkey Dinners

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