Description
Inspired by Voicemails for Isabelle, this cornbread chicken pot pie puts a Southwest spin on classic comfort food with shredded chicken, vegetables, creamy filling, and a golden homemade cornbread topping. An easy chicken pot pie recipe that’s cozy, flavorful, and perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Cornbread Topping
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/3 cup sugar sugar
- 1/2 cup butter, melted
- 1 cup buttermilk
- 2 eggs
- 1 jalapeño, seeded and sliced
- 2 tbsp butter, cubed (for topping)
Chicken Pot Pie Filling
- 1 rotisserie chicken, shredded
- 6 tbsp butter
- 1 yellow onion, diced
- 2 large carrots, thinly chopped
- 1 russet potato, diced
- 1 cup frozen corn
- 2 cups, frozen sweet green peas
- 5 garlic cloves, minced
- 1/3 cup flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp mustard seed powder
Instructions
- Preheat oven to 425ºF and grease a 9×13-inch baking dish with butter.
- Make Cornbread batter. In a medium mixing bowl, whisk cornmeal, flour, salt, baking powder, baking soda and sugar in a mixing bowl.
- In a separate mixing bowl, whisk butter, buttermilk, and eggs together. Make a well in the center of the flour mixture and pour the wet ingredients into the well. Use a silicone spatula to fold the flour into the wet mixture. Stir until just combined. Set to the side while you make the filling.
- Make chicken pot pie filling. In a Dutch oven or large pot over medium heat, melt butter. Sauté yellow onion, carrots, and potato for about 10 minutes. Add garlic and sauté for a few more minutes until fragrant.
- Stir in flour and continue to stir for 2 minutes. Add chicken stock and heavy cream, and bring to a simmer. Add salt, black pepper, cayenne, and mustard powder.
- Add shredded rotisserie chicken, frozen green peas, and corn to the mixture. Stir to combine and remove from the heat, and pour into your baking dish.
- Add scoops of cornbread batter to the top of the filling. Use a spatula or spoon to spread the cornbread batter in an even layer over the top. Sprinkle the top with jalapeño slices. Take a couple of tablespoons of butter and cut them into small cubes. Scatter on the top for a golden brown finish as it cooks
- Bake for 30-35 minutes, or until the top is golden brown. Cool for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes