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Cornbread Chicken Pot Pie

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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!

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baking/Cooking
  • Cuisine: American

Ingredients

Units Scale

Pot Pie Filling

Cornbread Topping

  • 2 (8.5 ounce) boxes Jiffy cornbread mix
  • 3 large eggs
  • 2/3 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 2 jalapeños, sliced

Honey Butter

  • 2 tablespoons butter, melted
  • 1 tablespoon honey

Instructions

  1. HEAT OVEN. Preheat oven to 400 degrees.
  2. SAUTE ONION. Melt butter in a large cast iron skillet over medium heat. Once sizzling, add onion and a couple large pinches of salt and pepper. Cook, stirring frequently, for about 4-5 minutes.
  3. SAUTE AROMATICS. Add garlic, Italian seasoning, rubbed sage, and garlic powder. Cook, stirring frequently, for 1 minute.
  4. THICKEN. Add flour and cook, stirring frequently, for 1 minute.
  5. DEGLAZE THE PAN. Slowly stir in chicken broth, scraping the yummy bits off the bottom of the pan. Stir in heavy cream.
  6. ADD VEGGIES + CHICKEN. Stir in frozen carrots and peas and shredded chicken. Season to taste with salt and pepper.
  7. SIMMER FILLING. Turn heat to medium-high and bring to a simmer. Reduce heat and simmer gently, stirring occasionally, for 3-4 minutes until the sauce thickens slightly. The sauce will continue to thicken in the oven, so it should still be loose at this point.  
  8. MAKE CORNBREAD. While the filling is simmering, mix together Jiffy cornbread mix, eggs, milk, sharp cheddar cheese, and a couple pinches of Kosher salt in a bowl until combined.
  9. SPREAD CORNBREAD. Turn off heat and dollop cornbread mixture across the skillet in an even layer.
  10. JALAPEÑO + BAKE. Add jalapeño slices and bake for 30-40 minutes or until the cornbread is cooked through and a toothpick inserted in the center comes out clean.MAKE HONEY BUTTER. Whisk butter and honey in a small bowl.
  11. HONEY BUTTER + REST. Brush with honey butter and let the pot pie cool for 5–10 minutes before serving. Enjoy!
  12. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • 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.

Nutrition

  • Serving Size: 1/8 of the casserole
  • Calories: 564
  • Sugar: 6.8 g
  • Sodium: 1075.5 mg
  • Fat: 28.6 g
  • Carbohydrates: 55.1 g
  • Fiber: 5.9 g
  • Protein: 21.7 g
  • Cholesterol: 146.9 mg

Find it online: https://midwestfoodieblog.com/cornbread-chicken-pot-pie/