Cornbread Chicken Pot Pie

A baked cornbread casserole topped with jalapeño slices in a white fluted dish, with a serving spoon resting inside.

Cornbread Chicken Pot Pie

This cornbread chicken pot pie combines cooked shredded chicken and a creamy carrot, celery and onion filling with homemade cheddar-jalapeño cornbread on top. Allow the required 8–10 minute rest before serving.

Course Main Course

Cuisine American-Inspired

Keyword chicken pot pie

Prep Time 20

Cook Time 45

Total Time 1 5

Servings -6 people

Calories 856kcal

Author Maria Koutsogiannis

Equipment

11 x 2.3 inch pie dish (or something similar with 2L or 8cup capacity)

Ingredients

For the pot pie filling

2 tbsp butter
2 tbsp extra-virgin olive oil
1 small onion, diced
3 celery sticks, diced (about 1 heaping cup diced)
3 medium carrots, diced (about 1 heaping cup diced)
2 large garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
¼ tsp ground turmeric
1 tsp kosher salt
1 tsp ground pepper
4 tbsp all purpose flour
2 cups water
2 cups Shamrock Farms Heavy Cream
1 tbsp dijon mustard
1 ½ tbsp chicken stock paste
1 tsp worcestershire sauce
4 cups cooked shredded chicken

For the cornbread topping

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
½ cup unsalted butter, melted and cooled slightly
2 tbsp liquid honey
1 large egg
1 cup whole milk (or half and half cream)
1 jalapeno, deseeded and diced
¾ cup grated cheddar cheese

For the topping

1 jalapeno sliced into rounds

Instructions

Make the pot pie filling -

Preheat the oven to 375F. Grease a 11 x 2.3 inch pie dish (or something similar with 2L or 8cup capacity - a 12-inch cast iron pan could work too).
To a high sided skillet or pot melt the butter with the olive oil over medium-high heat. When the butter is melted, turn to medium heat and add the diced onion, diced celery and diced carrots. Cook for 6-8 minutes, stirring occasionally, until softened and slightly browned.
Add in the minced garlic, dried thyme, dried rosemary, ground turmeric, kosher salt and ground pepper and cook for 1-2 minutes, until fragrant.
Add flour and stir to coat the vegetables, about 1 minute. Then, slowly pour in the water and heavy cream, whisking until fully combined. Add the dijon mustard, chicken stock paste and worcestershire sauce and whisk to combine.
Increase the heat to high and bring to a boil, once boiling, turn to medium-low heat and keep at a simmer, stirring often, until thickened, about 6-8 minutes.
Once the sauce has thickened, turn the heat off and stir in the shredded cooked chicken and set aside. If you are not using an oven-safe skillet, spoon the pot pie mixture into the prepared baking dish. Set aside while you prepare the cornbread topping.

Make the cornbread topping -

In a large mixing bowl whisk together the cornmeal, all purpose flour, sugar, baking powder, baking soda and salt.
In a separate bowl whisk together the melted butter and honey until combined. Then whisk in the egg, followed by the milk until fully combined.
Add the wet ingredients to the dry ingredients and stir just until combined. Then, fold in the cheese and the diced jalapeno.

Bake the pot pie -

Use an ice cream scoop to dollop the cornbread batter evenly to cover the pot pie filling.
Place the slices of jalapeno all over the cornbread batter, spreading out evenly.
Bake for 30-40 minutes, until the filling is bubbly around the edges, the cornbread topping is golden brown and when a toothpick is inserted into the cornbread topping it comes out clean.
Let the pot pie sit for 8-10 minutes before serving.

Notes

You can also use leftover turkey to make this!
If you don't have chicken stock paste, use chicken stock instead of water and add 1/2 tsp more salt.
If you're looking for something similar to try, our Phyllo-Topped Fish Pie 🐟🥧 is delicious too!

Nutrition