Cornbread Chicken Pot Pie

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Chicken pot pie, but with a little Southwestern energy! We were inspired to create our own cornbread chicken pot pie after watching Voicemails for Isabelle (if ikyk!). The idea seemed so cozy and a fun way to add more personality to the classic chicken pot pie recipe. We have to say this unexpected combo delivered in all the right ways!

This cornbread chicken pot pie has all the comfort of a classic chicken pot pie, but with a golden cornbread topping instead of a traditional pie crust. It’s a yummy scoopable dinner that feels right all year around – whether it’s sweltering hot or sweater weather has officially arrived, you’re guaranteed a warm and cozy dinner.

The base of the chicken pot pie is made with shredded rotisserie chicken (for ease), sweet peas, russet potato chunks, carrots, onion, and of course, corn! Everything comes together in a creamy seasoned sauce before being covered in a thick cornbread layer and topped with slices of jalapeño for a garnish and also a little extra heat! The kick of heat is an unexpectedly delicious bite. 

Grab a big spoon and scoop straight into the casserole to serve! No making sure everyone gets a perfectly even slice or fighting over extra crust! Everyone can serve themselves with little fuss. Great for a weeknight family dinner, casual get-together with friends, or when you want some comfort food. This chicken pot pie with a Southwest flair may actually become a part of your normal dinner rotation.

Why You’ll Love This Cornbread Chicken Pot Pie

• You can feed a lot of hungry mouths! Makes a large batch, making it great for serving a crowd. 
• Super easy to make! We’re keeping this recipe simple with rotisserie chicken, frozen vegetables, and a super simple homemade crust that takes almost as much time to whip together as a box of cornbread.
• An unlikely comfort food combo….that actually works!! The soft and fluffy cornbread pairs deliciously with the creamy meat and vegetable filling. It’s unconventional but 1000% worth trying! You may not want to make it the classic way after you try this recipe! 

How to Make this Cornbread Chicken Pot Pie, Step by Step

Step 1. Preheat the oven to 425°F and prep a baking dish.

Preheat the oven for the jalapeno chicken pot pie so it can warm to temperature as you prep the pie. The dish will cook at 425°F. 

We also recommend greasing your pan before you start cooking. This will make the baking process smoother. Use about 1 tablespoon of butter to butter the baking dish. As you rub the butter in the pan, it will soften from the warmth of your hands. Make sure to coat all the edges and corners, and discard any of the butter you don’t use. 

Step 2. Mix the homemade cornbread batter.

The homemade cornbread topping is buttery, soft, and fluffy! As it bakes, the top forms a golden brown crisp crust. 

Start by grabbing two mixing bowls to make the homemade corn bread batter. One bowl will hold the dry ingredients, and the other will have the wet ingredients. 

In the dry ingredient bowl, whisk together flour, cornmeal, salt, baking powder, baking soda, and sugar. Set this bowl to the side while you mix the wet ingredients. 

In a large mixing bowl, whisk together melted butter, buttermilk, and eggs. The buttermilk will give the cornbread moisture and help give it a nice, soft, fluffy crumb.

Use a silicone spatula to fold the flour-cornmeal mixture into the wet mixture. Stir until the mixture is just combined and there are no more flour streaks in the batter. Set it to the side while you make the chicken pot pie filling.

Step 3. Make chicken pot pie filling in a Dutch oven.

We are making this chicken pot pie filling simple with a mixture of fresh and frozen vegetables and rotisserie chicken. That way, you can cut down on the prep time!

Start by removing the chicken from your rotisserie chicken and gently shredding it with your hands as you remove it from the chicken. Make sure to break up any large chunks. Put the shredded chicken in a bowl and discard the chicken bones. 

Set the chicken to the side for now and chop up your veggies- onion, carrots, potato, and garlic cloves. 

Heat a Dutch oven over medium-high heat on the stovetop. Add several tablespoons of butter to the skillet. Once the butter has melted, sauté the veggies and garlic in the hot butter until they are soft. Stir in some flour to coat the mixture – this will act as a thickener to the filling. 

Lastly, stir in chicken stock, heavy cream, and seasonings, and bring the mixture to a simmer before adding in the shredded rotisserie chicken, frozen peas, and corn. 

Step 4. Assemble Jalapeño cornbread in a baking dish. Bake for 35 minutes. Scoop to serve. 

Remove the chicken pot pie filling from the heat and pour it into your prepped baking dish, and spread in an even layer at the bottom of the dish.  

Scoop dollops of cornbread over the top of the pot pie filling and use a spatula or the back of a spoon to spread the cornbread evenly over the top of the filling. Sprinkle slices of jalapeño and slices of butter over the top of the cornbread for a garnish and a little extra heat. The butter will give the cornbread an extra crispy, golden top.

Bake in the oven for about 35 minutes or until the cornbread is cooked through and golden brown on the top. Use a large spoon to scoop and serve! 

Tip: Remove the seeds from the jalapeños if you don’t like too much heat.

Tips for making Jalapeño Cronbread Chicken Pot Pie

• Don’t overmix the cornbread batter. When you are mixing the wet and dry ingredients, mix until there are no more streaks of flour. Overmixing the batter can make the cornbread dense and tough. You want it to be soft and fluffy. 
• Give the vegetables some time to soften as you sautè. Make sure the onion, carrots, and potato chunks are soft before you add the flour and liquids to the pot. This makes sure that the centers of the veggies are tender by the time the pot pie finishes baking. 
• Don’t skip the jalapeño and butter topping at the end. We’re leaning into the Southwestern flavor for this pie. The fresh jalapeño slices add a little heat and flavor to the cornbread. If you don’t like a lot of heat, remove the seeds from the jalapeños before topping the bread. The butter is going to give the top a deliciously golden brown finish as it bakes. 
• Let the pot pie rest for about 10 minutes before serving. Allow the pot pie to cool and set. The filling will also thicken slightly, which will make it easier to serve without the filling running everywhere. 

How to store leftover chicken pot pie

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat individual portions in the microwave or warm the entire dish in the oven until heated through.

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