Cornbread Chicken Pot Pie
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If you love classic chicken pot pie, wait until you try it topped with fluffy cheddar jalapeño cornbread. This Cornbread Chicken Pot Pie combines a rich, creamy filling loaded with tender rotisserie chicken and vegetables with a golden cornbread crust that’s just the right balance of sweet, savory, and buttery. Then a brush of honey butter at the end takes it completely over the top🤩.
One of the things I love most about this recipe is that instead of fussing with a traditional pie crust, the cornbread batter is spooned right over the filling before baking, making this recipe surprisingly easy to pull together, especially on a busy weeknight!
This recipe is truly the definition of comfort food and is perfect for chilly evenings, Sunday family dinners, or just whenever you’re craving something cozy (even if that is in July😉).
Looking for more comfort meals? Try my Sheet Pan Meatloaf, Hamburger Macaroni, Spaghetti and Meatballs, Beef Stroganoff, Slow Cooker Pot Roast, Homemade Vegetable Soup, or Chicken Noodle Soup.
Table Talk with Tawnie
If you haven’t seen the new rom-com Voicemails for Isabelle, this recipe might not make sense yet. But this cornbread chicken pot pie was inspired by that movie, which I thought was one of the cuter romantic comedies I’ve seen in a while! This pot pie got me in the mood for cold-weather comfort food, but it’s delicious enough to enjoy year-round. And I just know it would be Wes-approved!
- Veggies: A classic mix of carrots, celery, onions, and frozen peas gives this dish that comforting chicken pot pie flavor. Feel free to save some prep time by buying a pre-chopped mirepoix!
- Chicken: Use cooked, shredded, or chopped chicken, whatever you have on hand. Rotisserie chicken works great here!
- Chicken broth: Vegetable broth works just as well, and if you want a protein boost, swap in chicken bone broth. PS: I have a homemade chicken broth recipe that is amazing in this recipe!
- Yellow cornmeal: Gives the topping its classic cornbread flavor and slightly crumbly texture. Use finely ground yellow cornmeal for the best results.
- Buttermilk: Adds richness, tenderness, and a subtle tang that balances the sweetness of the cornbread. If you don’t have buttermilk, make your own by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5–10 minutes before using.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Build the base
In a large oven-safe skillet, cook the onion, carrots, and celery until tender, then add the garlic and cook for 30 seconds. Sprinkle the flour evenly over the vegetables and cook for 2 more minutes. Gradually whisk in the liquids until smooth. Finally, add the rest of the base ingredients and bring to a gentle simmer, and cook until the sauce is thick and silky.
Finish the filling
Next, stir in the shredded chicken, peas, corn, and parsley.
Make the cornbread
Whisk together the dry cornbread ingredients. In a separate bowl, mix together the wet ingredients, then combine the two. Fold in the cheddar cheese.
Assemble
Drop large spoonfuls of the cornbread batter evenly over the filling and gently spread to mostly cover the surface. Then place the sliced jalapeños on top of the batter.
Bake & enjoy!
Bake for 35-40 minutes. Let the casserole rest for 10-15 minutes, then serve and enjoy!!😋
Expert Tips
- Dice the vegetables evenly: Cutting the onion, carrots, and celery into similar-sized pieces helps them cook at the same rate for the best texture. I love this vegetable chopper to make it easy (or you can just buy the pre-chopped mirepoix mix from the grocery store).
- Cook the vegetables until very tender: Don’t rush this step. Soft vegetables create the classic melt-in-your-mouth chicken pot pie filling.
- Whisk the broth in gradually: Adding the chicken broth a little at a time prevents lumps and creates a perfectly smooth, creamy sauce.
- Don’t overmix the cornbread batter: Stir just until the dry ingredients are just incorporated. Overmixing can make the topping dense instead of light and fluffy.
- Leave a few gaps in the topping: It’s okay if some of the filling peeks through. This allows steam to escape and creates those delicious bubbly edges.
- Let it rest before serving: Allow the pot pie to cool for 10–15 minutes after baking so the filling has time to thicken, making it much easier to serve.
- Use freshly shredded cheese🧀: I promise it’s worth the extra few minutes! Freshly shredded cheese will melt more smoothly into the cornbread batter than pre-shredded cheese, which often contains anti-caking agents.
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Variations / Substitutions
- Skip the spice: Leave off the jalapeños for a kid-friendly version, or replace them with sliced green onions for a milder topping.
- Use leftover chicken or turkey: This recipe is perfect for leftover roasted chicken or holiday turkey instead of rotisserie chicken.
- Switch up the vegetables: Add green beans, mushrooms, diced potatoes, or frozen mixed vegetables in place of the peas and corn.
- Add extra cheese: Stir a little Parmesan into the filling or sprinkle extra cheddar over the cornbread before baking.
- Herb swap: Fresh herbs give the best flavor, but dried thyme and rosemary work well when that’s what you have on hand.
Storage / Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the fully baked dish or individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm individual servings in the microwave until heated through, or reheat larger portions in a 350°F oven for 20–30 minutes, covering loosely with foil if the cornbread begins to brown too much.
FAQs
Can I make this without an oven-safe skillet?
Yes, just prepare the filling in any large pot, then transfer it to a greased 9×13-inch baking dish before topping with the cornbread batter and baking.
Why is my filling too thin?
The filling should be slightly loose before baking since it continues to thicken in the oven and while resting. If it seems very thin, let it simmer a few extra minutes before adding the topping.
Can I make this ahead of time?
Yes. The filling can be made up to 2 days ahead and refrigerated. Wait to prepare the cornbread batter until just before baking for the fluffiest topping.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cornbread Chicken Pot Pie
Ingredients
Chicken Pot Pie Filling
- 6 Tbsp. unsalted butter
- 1 medium yellow onion (diced)
- 3 medium carrots (diced)
- 3 celery ribs (diced)
- 4 cloves garlic (minced)
- 1/2 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tsp. Better Than Bouillon Roasted Chicken Base
- 2 tsp. fresh thyme leaves (or 1 tsp dried)
- 2 tsp. fresh rosemary (chopped (or 1 tsp. dried))
- ¼ tsp. dried ground sage
- 1 tsp. kosher salt (plus more to taste)
- 1/2 tsp. black pepper
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. fresh lemon juice
- 4 cups shredded or chopped rotisserie chicken
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 Tbsp. chopped fresh parsley
Cornbread Topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1½ tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 1 large egg
- ½ cup unsalted melted butter (slightly cooled)
- 2 Tbsp. honey
- 1 cup shredded sharp cheddar cheese
- 1-2 Jalapenos (sliced)
Honey Butter (Optional)
- 2 Tbsp. melted butter
- 1 tsp. honey
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the vegetables: Preheat oven to 375°F. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 10-12 minutes Start Timer, stirring occasionally, until the vegetables are very tender. Add the garlic and cook for 30 seconds.1 medium yellow onion, 3 medium carrots, 3 celery ribs, 4 cloves garlic
- Make the roux: Sprinkle the flour evenly over the vegetables. Cook, stirring constantly, for 2 minutes to remove the raw flour taste. Start Timer1/2 cup all-purpose flour
- Add the liquid: Gradually whisk in the chicken broth until completely smooth. Whisk in the milk and heavy cream.3 cups low-sodium chicken broth, 1 cup whole milk, 1/2 cup heavy cream
- Add seasonings: Add the Better Than Bouillon, thyme, rosemary, sage, salt, pepper, Worcestershire, Dijon, and lemon juice. Bring to a gentle simmer and cook 5-8 minutes, stirring often, until the sauce is thick and silky. Start Timer6 Tbsp. unsalted butter, 2 tsp. Better Than Bouillon Roasted Chicken Base, 2 tsp. fresh thyme leaves, 2 tsp. fresh rosemary, ¼ tsp. dried ground sage, 1/2 tsp. black pepper, 1 tsp. Worcestershire sauce, 1 tsp. Dijon mustard, 1 tsp. fresh lemon juice, 1 tsp. kosher salt
- Finish the filling: Stir in the shredded chicken, peas, corn, and parsley. Taste and adjust seasoning if needed. The filling should be creamy and slightly looser than you think, but it will continue to thicken in the oven.4 cups shredded or chopped rotisserie chicken, 1/2 cup frozen peas, 1/2 cup frozen corn, 2 Tbsp. chopped fresh parsley
- Whisk dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.1 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1½ tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. kosher salt
- Mix wet ingredients: In another bowl, whisk together the butter and honey. Then whisk in the egg, followed by the buttermilk.1 cup buttermilk, 1 large egg, 2 Tbsp. honey, ½ cup unsalted melted butter
- Combine ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined.
- Add cheese: Fold in the cheddar cheese.1 cup shredded sharp cheddar cheese
- Assemble: Drop large spoonfuls of the cornbread batter evenly over the filling and gently spread to mostly cover the surface. It’s okay if a few spots of filling remain visible. Place sliced jalapeños on top of the batter.1-2 Jalapenos
- Bake: Bake for 35-40 minutesStart Timer, 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 using. Allow the casserole to rest for 10-15 minutes before serving Start Timer. Soo so good!2 Tbsp. melted butter, 1 tsp. honey
Equipment
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
