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Serving of cornbread chicken pot pie scooped into a bowl with spoon on the side.
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Cornbread Chicken Pot Pie

This Cornbread Chicken Pot Pie is a fun twist on the classic dish! It features a creamy rotisserie chicken filling topped with fluffy cheddar jalapeño cornbread and finished with homemade honey butter. It's seriously the ultimate comfort meal, and I know you're going to love this one!
Course Main Course
Cuisine American
Keyword cornbread chicken pot pie
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 843kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

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
    Three images side-by-side of cooking the vegetables for 10-12 minutes until soft.
  • Make the roux: Sprinkle the flour evenly over the vegetables. Cook, stirring constantly, for 2 minutes to remove the raw flour taste. Start Timer
    1/2 cup all-purpose flour
    Side-by-side image of adding the flour on top of the cooked veggies to build the roux.
  • 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
    Side-by-side of adding in the chicken broth, milk and cream to cooked veggies.
  • 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 Timer
    6 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
    Side-by-side of adding the seasonings to the chicken base and mixing until combined.
  • 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
    Side-by-side of adding the chicken and veggies to the pie base and mixing until combined.
  • 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
    Side-by-side image of whisking together the dry ingredients for the cornbread.
  • 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
    Side-by-side image of whisking together the wet ingredients for the cornbread.
  • Combine ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined.
    Side-by-side image of combining the wet and dry ingredients for the cornbread batter.
  • Add cheese: Fold in the cheddar cheese.
    1 cup shredded sharp cheddar cheese
    Side-by-side of mixing in the shredded 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
    Side-by-side image of scooping the cornbread batter on top of the chicken pie filling then topping with sliced 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
    Side-by-side of the baked cornbread chicken pie in cast-iron skillet then served in a bowl with a spoon.

Notes

Pan to use: If you don't have a 12-inch oven-safe saute pan, you can use a 12-inch cast iron skillet or a 5- to 6-quart Dutch oven (or a 9x13 pan) 

Nutrition

Serving: 1serving | Calories: 843kcal | Carbohydrates: 58g | Protein: 47g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 1632mg | Potassium: 483mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5240IU | Vitamin C: 10mg | Calcium: 286mg | Iron: 3mg