Cornbread Chicken Pot Pie

This cornbread chicken pot pie has a simple, creamy rotisserie chicken filling, cheesy jalapeño cornbread topping, and honey butter, all made in one cast iron skillet!

Cozy chicken pot pie, tucked under a cheesy jalapeño cornbread blanket.

Picture the creamy, herby chicken pot pie you grew up on – maybe it was homemade, maybe it was Marie Callender’s. Now swap the fussy pie crust for a golden, cheddar-studded cornbread topping with a little jalapeño kick, and finish it off with a swipe of honey butter. It’s every bit as good as it sounds, and it all comes together in one skillet!

• It’s ridiculously easy. Rotisserie chicken, a bag of frozen veggies, and two boxes of Jiffy cornbread mix are the main ingredients here. The filling comes together on the stovetop in about 15 minutes, the cornbread gets dolloped right on top, and it all gets baked together in the oven for an easy weeknight dinner the whole family will love!
• It’s seriously delicious. A rich, savory, sage-y filling meets a sweet-and-salty cornbread crust with pockets of melty sharp cheddar and a little heat from the jalapeños. And that honey butter brushed over the top at the end takes it all to the next level!

Here’s what you’ll need.

Here’s how it all comes together.

SAUTE ONION. Melt butter in a large cast iron skillet over medium heat. Add the onion with a couple big pinches of salt and pepper and cook for 4–5 minutes, until softened.

SAUTE AROMATICS. Stir in the garlic, Italian seasoning, rubbed sage, and garlic powder and cook for 1 minute, until fragrant.

THICKEN. Sprinkle in the flour and cook for 1 minute, stirring the whole time.

DEGLAZE THE PAN. Slowly pour in the chicken broth, scraping up all the tasty browned bits from the bottom of the pan. Then stir in the heavy cream.

ADD VEGGIES + CHICKEN. Stir in the frozen carrots and peas and the shredded chicken, and season with salt and pepper to taste.

SIMMER FILLING. Bring everything to a simmer over medium-high heat, then turn it down and let it bubble gently for 3–4 minutes. The sauce should still look a little loose, because it keeps thickening in the oven.

MAKE CORNBREAD. While the filling simmers, stir together the Jiffy mix, eggs, milk, cheddar, and a couple pinches of salt until just combined.

SPREAD CORNBREAD. Turn off the heat and dollop the cornbread batter over the filling in an even layer.

JALAPEÑO + BAKE. Scatter the jalapeño slices over the top and bake for 30–40 minutes, until a toothpick in the center comes out clean.

MAKE HONEY BUTTER. Whisk together the melted butter and honey.

HONEY BUTTER + REST. Brush the honey butter all over the warm cornbread, then let the pot pie rest for 5–10 minutes before digging in.

Things I learned while testing this recipe.

• Use a big skillet. Two boxes of cornbread mix make a generous topping, so a 12-inch cast-iron skillet is your friend here. A smaller pan can bubble over or leave you with a gummy, underbaked center.
• Don’t overthink the filling’s thickness. It’s tempting to keep simmering until the sauce looks like classic pot pie gravy, but resist! If it’s too thick going into the oven, it’ll be dry and pasty by the time the cornbread is done.
• Dollop, don’t smooth. Spoon the batter on in little mounds all over the surface and gently nudge them together. Trying to spread it like frosting just drags it down into the filling. A few gaps are totally fine; the cornbread puffs up and fills them in.
• Check the very center. The edges cook way faster than the middle, so stick your toothpick right in the center. If the top is getting too brown before the middle is done, loosely tent it with foil.
• Control the heat. For a milder pot pie, scrape the seeds and ribs out of the jalapeños before slicing. For a kid-friendly version, put the jalapeños on just half the skillet (or skip them entirely).
• Rotisserie chicken is the move. It’s tender, already seasoned, and saves you a ton of time. Leftover roasted or poached chicken works great too. You’ll want about 2 packed cups.
• Give it a rest. Those 5-10 minutes of cooling let the filling thicken up so it’s easier to scoop.

Prep the filling ahead; bake when you’re ready.

• Make the filling up to 2 days ahead. Cook the filling through step 7, let it cool, and store it covered in the fridge.
• Warm it back up before topping. When you’re ready to bake, reheat the filling on the stovetop until it’s gently bubbling. Starting with a hot filling helps the bottom of the cornbread cook evenly instead of turning gummy. Add a splash of broth if it thickened a lot in the fridge.
• Mix the cornbread fresh. The batter only takes a couple of minutes to stir together, and making it right before baking gives you the best rise. Then dollop, top with jalapeños, and bake as usual.

Here’s what I’d serve with this chicken pot pie.

• house salad with homemade ranch
• sesame kale, quinoa, chickpea salad
• air fryer green beans
• easy berry crisp recipe
• dessert charcuterie board

Just in case you have leftovers.

• STORING: Let the pot pie cool completely, then cover the skillet with a tight-fitting lid or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days. The cornbread will soften a bit as it sits, but it’s still delicious. Avoid storing it in the cast iron for days on end, since the acidity and moisture can break down the seasoning.
• REHEATING: For the best texture, reheat in a 350-degree oven covered with foil for 15–20 minutes. Uncover for the last 5 minutes to crisp the cornbread back up. For a quick single serving, microwave in 30–60 second bursts until heated through.

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