Easiest Cornbread Chicken Pot Pie

Chicken pot pie with a cornbread topping is the perfect weeknight shortcut for a hearty, comforting meal.

Cornbread chicken pot pie is a family-friendly dinner that comes together quickly, thanks to pre-cooked chicken and Jiffy cornbread mix.

cornbread chicken pot pie served on a white plate with a fork next to it.

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There are certain foods that are known as “comfort foods” for a reason. Usually, in my experience, it’s a hearty, old-fashioned dish that brings back fond memories of childhood or simpler times.

For me, foods like , , , and chicken pot pie are some of those dishes.

And while I do love a good , the reality is we sometimes need shortcuts to get dinner on the table.

That’s where this cornbread chicken pot pie recipe comes in handy! It’s the same creamy, hearty filling you expect in a pot pie, but with a cornbread topping for the crust.

The hint of sweetness in the cornbread is actually a delicious pairing for the savory filling, and the textures go together really well. The cornbread is soft and fluffy, but with a crispy edge. Delicious!

Not a fan of cornbread? Try my or my recipe instead.

A wooden serving spoon scoops out a serving of homemade cornbread chicken pot pie casserole from a deep dish pie pan.

Cornbread and Chicken Casserole

To keep this recipe quick and easy, I decided to use Jiffy cornbread mix to make the topping.

I typically to make it taste more homemade, so I added a bit of vegetable oil and canned corn to jazz it up a little for this recipe.

For the filling, I opted to use pre-cooked chicken. It’s an easy , or you can buy pre-cooked chicken or cook some ahead of time.

And I don’t use any cream of chicken soup in my pot pie filling, because it isn’t necessary. The filling gets its flavor from salt, pepper, thyme, and chicken broth. So simple!

The result is a delicious, hearty, cozy pot pie casserole that gets dinner on the table without a lot of extra effort. This also makes a good meal to bring to new moms, grieving families, etc.

More Easy Chicken Casseroles for Dinner:

close-up side view of Jiffy cornbread pot pie serving on a white plate, showing the creamy filling and cornbread on top.

How to Make Chicken Pot Pie with Cornbread Topping

It’s really easy to whip up this dinner on a busy weeknight.

Find the available below

Saute the veggies. First, you’ll add some butter or olive oil to a skillet. Add in your diced onions, carrots, and celery. Cook four about 5-7 minutes, or until they’re starting to soften up.

Add in the chicken broth, salt, pepper, and ground thyme and bring everything to a simmer.

two photos; one shows veggies added to skillet; the other shows broth and seasonings added to the veggies in the skillet.

Add remaining filling ingredients. Then, you’ll add in a slurry of heavy cream and flour, along with chicken and frozen peas.

Bring it to a simmer again, letting it cook for a few minutes so the filling will thicken a bit. Then pour the filling into a deep dish pie pan.

two photos; one shows shredded chicken and frozen peas added to the mixture in the skillet.

Make the cornbread batter. Then, you’ll mix up the cornbread batter, adding the drained canned corn to the mixture.

two photos; one shows cornbread batter in a mixing bowl; the other shows whole kernel corn added to the batter.

Assemble and bake. Pour the cornbread batter over the filling in the pie plate.

Bake in a preheated oven for about 30 minutes, or until the cornbread is cooked through and the edges are golden-brown.

Remove the pan from the oven and let the pot pie cool for about 10-15 minutes before serving, which will allow the filling to thicken up a bit more.

Then serve and enjoy!

two photos; one shows cornbread topping spread over the filling in the pie plate; the other shows the pie plate after the cornbread chicken casserole has been baked.

Notes and Adaptations:

I always place a baking sheet on the rack under my pie pan, just in case any of the filling bubbles over the edges of the pan.
Feel free to change up the vegetables in this chicken pot pie if you’d like. You can also omit the fresh diced carrots and choose frozen peas and carrots mix instead. In that case, increase to 1 cup frozen peas and carrots.
Leftovers should be covered well and refrigerated. You can reheat leftovers in the oven at 400F for about 15 minutes, or until heated through.

overhead view of a small white plate with a helping of chicken pot pie cornbread casserole on it; the pie pan of remaining casserole is next to the plate.

Recommended Equipment:

5 from 3 votes

Cornbread Chicken Pot Pie

Author: Chrysti Benner Serves: 6 Servings Prep Time 10 minutes minutesCook Time 40 minutes minutes Creamy chicken pot pie filling is topped with a cornbread crust, creating an easy and hearty casserole the whole family will enjoy. Cook ModePrevent your screen from going dark

Ingredients 1x2x3x

For the Filling:

▢ 2 tablespoons butter (or olive oil)
▢ 1/2 medium onion (diced)
▢ 2 ribs celery (sliced)
▢ 2 carrots (diced)
▢ 1 3/4 cups chicken broth
▢ 1/2 teaspoon salt
▢ 1/2 teaspoon black pepper
▢ 1 teaspoon ground thyme
▢ 3/4 cup heavy cream
▢ 1/4 cup all-purpose flour
▢ 1/2 cup frozen peas
▢ 2 cups chopped or shredded cooked chicken

For the Cornbread Topping:

▢ 8.5 ounce box Jiffy cornbread mix
▢ 1 egg
▢ 1/3 cup milk
▢ 1 tablespoon vegetable oil
▢ 15.25 ounce can whole kernel corn (drained well)

Instructions

Preheat oven to 400F.
In a skillet over medium-high heat, melt butter. Add diced onion, sliced celery, and diced carrots. Stir well. Cook for about 5-10 minutes, stirring occasionally, until onions are turning translucent and veggies are tender.
Add chicken broth, salt, pepper, and thyme to the skillet. Stir to combine. Bring to a simmer.
In a liquid measuring cup or small bowl, whisk together heavy cream and all-purpose flour until smooth. Pour mixture into the chicken broth, stirring to incorporate. Cook for a few minutes, allowing the liquid to thicken just a bit.
Remove pan from heat. Stir in frozen peas and cooked chicken until combined. Pour mixture into a deep dish pie plate.
Prepare the cornbread topping by combining Jiffy cornbread mix, egg, milk, and vegetable oil in a medium mixing bowl. Mix together until smooth. Add drained corn to the cornbread batter, stirring to combine.
Spoon the cornbread batter over the top of the filling, spreading it evenly.
Bake in preheated oven for about 30-35 minutes, until cornbread topping is golden-brown and cooked through.
Remove from oven and let cool for about 10-15 minutes before serving. This will allow the filling to thicken up a bit more. Enjoy!

Notes

I always place a baking sheet on the rack under my pie pan, just in case any of the filling bubbles over the edges of the pan.
Feel free to change up the vegetables in this chicken pot pie if you’d like. You can also omit the fresh diced carrots and choose frozen peas and carrots mix instead. In that case, increase to 1 cup frozen peas and carrots.
Leftovers should be covered well and refrigerated. You can reheat leftovers in the oven at 400F for about 15 minutes, or until heated through.

Equipment

Nutrition

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two photos; one shows a serving of cornbread pot pie on a white plate; the other shows a serving spoon scooping otu a serving from the pie pan.

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Chrysti believes you can enjoy meaningful connection around the table without spending all day in the kitchen. She is a nurse, educator, homeschooling mom to three children and wife to her favorite fella. She loves empowering other moms to simplify mealtime, because feeding a family doesn't have to be complicated!

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4 Comments

Wayne says:

Made this this evening and the only additional ingredients added are dice jalapeños in the corn bread and red pepper flakes in the sauce. Easy and delicious!
1. Chrysti Benner says:
  Thank you so much, Wayne! I love hearing that you enjoyed it. Thank you for sharing your tweaks too–great idea for those who like a little extra kick in their cornbread! 🙂
Kayla says:

Followed the recipe and it turned out delicious! Will be putting this in our monthly rotation!
1. Chrysti Benner says:
  Thank you, Kayla! I’m so glad to hear that you enjoyed it enough to put it into regular rotation! 🙂

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Welcome, I’m Chrysti!

I believe you can enjoy meaningful connection around the table without spending all day in the kitchen. With some simple tricks and tools, I want to help you impress your family with a delicious meal you can share together.

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