Cornbread Chicken Pot Pie
I love comfort food as much as the next person; however, for me it needs to be easy to make. I have never made homemade noodles or rolled out pie crust – it just seems too time consuming and therefore too overwhelming for me. Just like anything else in my life: The simpler, the better. That being said, anytime I can find a meal that is homemade with an easier spin is right up my alley. This Cornbread Chicken Pot Pie is no exception, and has become one of my favorite comfort foods!
No rolling out pie crust for this pie.
The first time I made this, I wasn’t sure how I felt about it. It definitely has a different taste with the cornbread versus pie crust. However, now in my mind (and my palate) nothing compares. Super easy prep and only 25 minutes in the oven.
This is layered with first the cooked, diced chicken and the veggies and creamed soup mixture, and finally topped with the prepared cornbread and shredded cheddar cheese. In as much time as it takes to cook up the chicken, the rest of the ingredients are put together and ready to go in the oven.
I hope you enjoy this Cornbread Chicken Pot Pie as much as we do. Once you find a rendition of any homecooked classic that can be thrown together this fast – there’s no going back!
It makes enough for dinner and leftovers.
Who doesn’t love a recipe that makes enough to eat twice? This recipe makes a full 9 x 13 pan and tastes just as great the second time around. I have even frozen the leftovers and they are fantastic weeks later. Don’t want a huge pan? For just my husband and I we cut the recipe in half, which makes an 8 x 8 pan with four servings.
I’m warning you… you will have a sweet tooth after you eat it. Looking for dessert?
Made with only fruit and 4 ingredients – it’s as simple as it is tasty.
Here are the steps to make this easy meal:
step 1:
Cut up boneless chicken breasts into chunks and cook on the stovetop.
step 2:
Mix soup, sour cream, pepper, basil and frozen veggies.
step 3:
Mix chicken into the soup mixture. Pour into baking pan.
step 4:
Prepare cornbread mixes per package directions, or make cornbread from scratch with the recipe below.
NOTE: If making your own cornbread mix, only spoon a thin layer onto your pot pie: One cup for an 8 x 8 dish, or two cups for a full 9 x 13 pan.
step 5:
Spread cornbread batter over soup, veggie, and chicken mixture. Top with shredded cheddar cheese.
step 6:
Bake, uncovered, at 425 degrees for 25 minutes or until golden and bubbly.
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Here’s the printable recipe….
Cornbread Chicken Pot Pie
Ingredients
- 4 boneless chicken breasts cubed and cooked
- 2 10 oz. can cream of chicken soup
- 1 16 oz. sour cream
- 1 tbsp dried basil
- 1 16 oz. bag frozen mixed vegetables
- 2 8.5 oz. pkgs. cornbread mix
- 1 cup shredded cheddar cheese
- pepper, to taste
From Scratch Cornbread
- 1 cup corn meal
- 1 cup flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup veg. oil
Instructions
- Cut up boneless chicken breasts into chunks and cook on the stovetop.
- Mix soup, sour cream, pepper, basil and frozen veggies.
- Mix chicken into the soup mixture. Pour into baking pan.
- Prepare cornbread mixes per package directions, or make cornbread from scratch with the recipe below. NOTE: If making your own cornbread mix, only spoon a thin layer onto your pot pie: One cup for an 8 x 8 dish, or two cups for a full 9 x 13 pan.
- Spread cornbread batter over soup, veggie, and chicken mixture. Sprinkle top with cheese.
- Bake, uncovered, at 425 degrees for 25 minutes or until golden and bubbly.
- Cool 15 minutes, then serve.
From Scratch Cornbread
- Combine dry ingredients: Corn meal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the wet ingredients: Milk, egg, vegetable oil.
- Add dry ingredients to wet ingredients.
- Add cornbread to a baking dish (an 8 x 8 square dish or a 9-inch pie pan). Bake at 425 degrees for 18-20 minutes.
From my home to yours,
