Cornbread Chicken Pot Pie
Experience a comforting twist on classic comfort food with this Cornbread Chicken Pot Pie—a hearty, family-friendly dish that's designed to impress. Featuring tender shredded chicken, creamy homemade sauce, and colorful mixed vegetables, this savory filling is nestled beneath a golden, slightly sweet cornbread topping for a delicious balance of flavors and textures. Quick and easy to prepare, this recipe combines the warm familiarity of chicken pot pie with the rustic charm of cornbread, making it perfect for weeknight dinners or cozy gatherings. Ready in just under an hour, this one-dish wonder is a satisfying meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 cups Cooked chicken, shredded or diced
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 box (approximately 8.5 ounces) Cornbread mix
- 0.333 cup Milk
- 1 item Large eggs
- 1 tablespoon Honey (optional for cornbread topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a paste and turns golden brown.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the heavy cream and continue to whisk until the sauce thickens, about 3-4 minutes.
Stir in the garlic powder, onion powder, salt, and black pepper. Add the shredded or diced chicken and frozen mixed vegetables to the skillet and mix until evenly coated in the sauce. Remove from heat.
Pour the chicken and vegetable filling into the prepared baking dish, spreading it out evenly.
In a medium mixing bowl, prepare the cornbread topping according to the instructions on the cornbread mix box. Typically, this involves combining the mix with milk, an egg, and optionally a tablespoon of honey.
Pour the cornbread mixture over the chicken filling in the baking dish, spreading it out gently so it covers the filling completely.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
Allow the pot pie to rest for 5-10 minutes before serving. Enjoy this comforting and flavorful meal with your family or guests!
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 4520 mg | 196% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 49.6 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 448 mg | 34% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3448 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
