13 Delicious Cornbread Chicken Pot Pie Recipes

Nothing says comfort food quite like a warm, hearty chicken pot pie, especially when it’s topped with golden, buttery cornbread. Whether you’re craving a quick weeknight dinner or a cozy weekend meal, our roundup of 13 delicious cornbread chicken pot pie recipes has something for everyone. From classic to creative twists, these dishes are sure to satisfy. Keep reading to find your next family favorite!

Savory Cornbread Chicken Pot Pie with Herbs

Tired of the same old chicken pot pie? This savory cornbread chicken pot pie with herbs twists the classic with a golden, buttery crust and fresh flavors.

Ingredients

For the filling:

– 2 cups cooked chicken, shredded
– 1 cup frozen peas and carrots
– 1/2 cup onion, diced
– 2 cloves garlic, minced
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp thyme
– 1 tsp rosemary
– Salt and pepper to taste

For the cornbread crust:

– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/4 cup melted butter
– 1 egg

Instructions

1. Preheat oven to 375°F. 2. In a skillet, melt 2 tbsp butter over medium heat. Add onion and garlic, sauté until soft, about 3 minutes. 3. Stir in flour to create a roux, cook for 1 minute. 4. Gradually whisk in chicken broth and heavy cream until smooth. 5. Add thyme, rosemary, salt, and pepper. Simmer until thickened, about 5 minutes. 6. Fold in chicken, peas, and carrots. Remove from heat. 7. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt for the crust. 8. In another bowl, whisk milk, melted butter, and egg. Combine with dry ingredients until just mixed. 9. Pour filling into a 9-inch pie dish. Spoon cornbread batter over the top. 10. Bake for 25-30 minutes, until crust is golden and filling bubbles. Tip: Let the pie sit for 5 minutes before serving for easier slicing. Tip: For a crispier crust, broil for the last 2 minutes. Tip: Fresh herbs can be substituted with 1/2 tsp dried herbs each. Flaky cornbread topping contrasts beautifully with the creamy, herb-infused filling. Serve with a side of green salad for a complete meal.

Cheesy Cornbread Chicken Pot Pie

Kickstart your comfort food game with this cheesy cornbread chicken pot pie. It’s a hearty twist on the classic, blending savory chicken with sweet cornbread.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cornbread topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix shredded chicken, mixed vegetables, cream of chicken soup, milk, salt, and pepper until well combined.
3. Pour the chicken mixture into a 9-inch pie dish, spreading evenly.
4. In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
5. Add milk, vegetable oil, and egg to the dry ingredients, stirring just until moistened.
6. Fold in shredded cheddar cheese gently.
7. Spread the cornbread batter over the chicken mixture in the pie dish.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
9. Let stand for 5 minutes before serving.

Juicy chicken and veggies under a layer of cheesy cornbread make every bite a delight. Serve with a dollop of sour cream for an extra tangy kick.

Spicy Cornbread Chicken Pot Pie with Jalapenos

Tantalize your taste buds with this Spicy Cornbread Chicken Pot Pie with Jalapenos. It’s a hearty, flavorful twist on the classic comfort food, perfect for those who love a little heat.

Ingredients

– For the filling: 2 cups cooked chicken, shredded; 1 cup corn kernels; 1/2 cup diced jalapenos; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper. – For the cornbread crust: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 1/2 tsp salt; 1 cup milk; 1/4 cup vegetable oil; 1 egg.

Instructions

1. Preheat oven to 375°F. 2. In a large skillet, melt butter over medium heat. 3. Stir in flour to create a roux, cook for 1 minute. 4. Gradually whisk in chicken broth and heavy cream until smooth. 5. Add chicken, corn, jalapenos, salt, and pepper. Simmer for 5 minutes. Tip: For extra spice, leave the seeds in the jalapenos. 6. Pour filling into a 9-inch pie dish. 7. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. 8. Add milk, oil, and egg; stir until just combined. Tip: Do not overmix to keep the crust tender. 9. Spread cornbread batter over the filling. 10. Bake for 25 minutes or until the crust is golden. Tip: Check doneness by inserting a toothpick into the crust; it should come out clean. Now enjoy the spicy, creamy filling paired with the sweet, crumbly cornbread crust. Serve with a dollop of sour cream to balance the heat.

Southern Style Cornbread Chicken Pot Pie

Perfect for cozy nights, this Southern Style Cornbread Chicken Pot Pie combines hearty flavors with a comforting cornbread topping.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cornbread topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in flour, cook for 1 minute to remove raw taste.
4. Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer.
5. Add chicken, mixed vegetables, salt, and pepper. Cook for 5 minutes, then remove from heat.
6. Transfer filling to a 9-inch pie dish.
7. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
8. In another bowl, whisk milk, vegetable oil, and egg. Combine with dry ingredients until just mixed.
9. Pour cornbread batter over the filling, spreading evenly.
10. Bake for 25 minutes, or until cornbread is golden and a toothpick comes out clean.

Enjoy the crispy cornbread topping paired with the creamy, savory filling. Serve with a drizzle of hot sauce for an extra kick.

Cornbread Chicken Pot Pie with Bacon

Gather around for a comforting twist on a classic that’s sure to warm your soul. This Cornbread Chicken Pot Pie with Bacon combines savory flavors with a sweet, crumbly topping for the ultimate comfort food experience.

Ingredients

For the filling:

– 2 cups cooked chicken, shredded
– 4 slices bacon, cooked and crumbled
– 1 cup frozen mixed vegetables
– 1/2 cup onion, diced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tbsp butter
– 1/2 tsp salt
– 1/4 tsp black pepper

For the cornbread topping:

– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/4 cup vegetable oil
– 1 egg

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Sprinkle flour over onions, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer.
5. Add chicken, bacon, vegetables, salt, and pepper. Simmer for 5 minutes, then remove from heat.
6. Pour filling into a 9-inch pie dish.
7. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
8. Add milk, oil, and egg to dry ingredients. Stir until just combined.
9. Spoon cornbread batter over filling, spreading evenly.
10. Bake for 25 minutes, or until cornbread is golden and a toothpick comes out clean.
11. Let stand for 5 minutes before serving.
Tip: For extra crisp bacon, bake it on a rack in the oven at 400°F for 15 minutes.
Tip: Use a whisk to ensure no lumps remain in your roux.
Tip: Don’t overmix the cornbread batter to keep it light and fluffy.
Absolutely delightful, the creamy filling contrasts beautifully with the sweet, crumbly cornbread. Serve with a drizzle of honey for an extra touch of sweetness.

Vegetable Loaded Cornbread Chicken Pot Pie

Comfort meets creativity in this Vegetable Loaded Cornbread Chicken Pot Pie, a twist on the classic that’s packed with flavor and texture.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1/2 cup celery, diced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cornbread crust:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add carrots, peas, and celery. Cook for 5 minutes until slightly softened.
3. Stir in flour until vegetables are coated. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
4. Add shredded chicken, salt, and pepper. Simmer for 5 minutes. Remove from heat.
5. Pour the filling into a 9-inch pie dish.
6. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. Add milk, vegetable oil, and egg. Stir until just combined.
7. Spread the cornbread batter over the filling. Bake for 25 minutes or until the crust is golden brown.
8. Let stand for 5 minutes before serving.

Velvety filling contrasts with the crumbly, sweet cornbread topping for a satisfying bite. Serve with a side of hot sauce for an extra kick.

Cornbread Chicken Pot Pie with a Twist of Sage

Savory meets sweet in this hearty twist on a classic comfort dish. Sage adds an earthy depth to the tender chicken and creamy filling, all under a golden cornbread crust.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1/2 cup onion, diced
  • 2 tbsp butter
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp fresh sage, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the cornbread crust:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion, cook until translucent, about 3 minutes.
3. Stir in chicken, peas and carrots, sage, salt, and pepper. Cook for 2 minutes.
4. Pour in chicken broth and heavy cream. Simmer until slightly thickened, about 5 minutes. Tip: Stir occasionally to prevent sticking.
5. Transfer filling to a 9-inch pie dish.
6. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
7. In another bowl, mix milk, egg, and oil. Add to dry ingredients, stir until just combined. Tip: Do not overmix to keep the crust tender.
8. Spread cornbread batter evenly over the filling.
9. Bake for 25 minutes, or until crust is golden and a toothpick comes out clean. Tip: Let stand for 5 minutes before serving for easier slicing.

Crumbly cornbread tops a creamy, sage-infused filling for a perfect texture contrast. Serve with a drizzle of honey for a sweet touch.

Creamy Cornbread Chicken Pot Pie

Never has comfort food been so easy to make. This Creamy Cornbread Chicken Pot Pie combines savory chicken with sweet cornbread for a dish that’s both hearty and satisfying.

Ingredients

For the filling:

• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

For the cornbread topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in flour, salt, and pepper. Cook for 1 minute to remove raw flour taste.
4. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly until thickened, about 5 minutes.
5. Add chicken, peas, and carrots. Stir to combine. Remove from heat.
6. Pour filling into a 9-inch pie dish.
7. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
8. In another bowl, mix milk, vegetable oil, and egg. Add to dry ingredients, stirring just until combined.
9. Spread cornbread batter evenly over the filling.
10. Bake for 25-30 minutes, or until cornbread is golden and a toothpick inserted comes out clean.

Keep it simple by serving straight from the dish. The creamy filling pairs perfectly with the sweet, crumbly cornbread topping. For a twist, top with a drizzle of honey before serving.

Cornbread Chicken Pot Pie with Sweet Corn

Let’s dive into a comforting twist on a classic with cornbread topping a creamy chicken and sweet corn filling.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup sweet corn, frozen or canned
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cornbread topping:
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. In a skillet, melt 1 tbsp butter over medium heat.
3. Add shredded chicken, sweet corn, heavy cream, chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
4. Cook for 5 minutes until the mixture thickens slightly. Tip: Don’t let it boil to prevent curdling.
5. Transfer the filling to a 9-inch pie dish.
6. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and 1/2 tsp salt.
7. Add milk, egg, and melted butter. Stir until just combined. Tip: Overmixing makes the cornbread tough.
8. Pour the cornbread batter over the chicken filling, spreading evenly.
9. Bake for 25 minutes or until the cornbread is golden and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.

Rich in flavor, the creamy chicken pairs perfectly with the sweet, crumbly cornbread. Serve it straight from the dish for a rustic presentation.

Gluten-Free Cornbread Chicken Pot Pie

Great for a cozy dinner, this gluten-free cornbread chicken pot pie combines comfort with a twist. Gather your ingredients and follow the steps below.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1/2 cup diced onion
  • 2 tbsp butter
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp gluten-free flour
• For the cornbread topping:
  • 1 cup gluten-free cornmeal
  • 1/2 cup gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp honey

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion, cook until translucent, about 3 minutes.
3. Stir in gluten-free flour, cook for 1 minute to remove raw taste.
4. Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer.
5. Add chicken, peas, and carrots. Simmer for 5 minutes until thickened. Tip: For extra flavor, add a pinch of thyme.
6. Transfer filling to a greased 9-inch pie dish.
7. In a bowl, mix cornmeal, gluten-free flour, baking powder, and salt.
8. In another bowl, whisk milk, egg, and honey. Combine with dry ingredients until just mixed. Tip: Don’t overmix to keep the topping light.
9. Pour cornbread batter over the filling, spreading evenly.
10. Bake for 25 minutes until topping is golden and a toothpick comes out clean. Tip: Let it rest for 5 minutes before serving for easier slicing.

Absolutely delicious, the cornbread topping offers a sweet contrast to the savory filling. Serve with a side of green salad for a complete meal.

Cornbread Chicken Pot Pie with a Crunchy Topping

Comfort meets crunch in this twist on a classic. Cornbread Chicken Pot Pie combines hearty filling with a crispy topping for a satisfying meal.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1/2 cup onion, diced
  • 2 tbsp butter
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup cornbread mix
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1 egg

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion, cook until translucent, about 3 minutes.
3. Stir in flour, salt, and pepper. Cook for 1 minute to remove raw flour taste.
4. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly until thickened, about 5 minutes.
5. Add chicken and mixed vegetables. Stir to combine. Remove from heat.
6. Pour filling into a 9-inch pie dish.
7. In a bowl, mix cornbread mix, cheese, milk, and egg until just combined. Spoon over filling.
8. Bake for 25 minutes, or until topping is golden and filling is bubbly.
9. Let stand for 5 minutes before serving.

Unbelievably crunchy topping contrasts the creamy filling perfectly. Serve with a side of hot sauce for an extra kick.

Slow Cooker Cornbread Chicken Pot Pie

Hungry for a comforting meal with minimal effort? This slow cooker cornbread chicken pot pie combines tender chicken, veggies, and a golden cornbread topping in one pot.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
• For the cornbread topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg

Instructions

1. In the slow cooker, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, and onion powder. Stir well.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the mixture is hot and bubbly.
3. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Tip: For a lighter cornbread, sift the dry ingredients.
4. Add milk, melted butter, and egg to the dry ingredients. Stir until just combined. Tip: Do not overmix to avoid a tough topping.
5. Drop spoonfuls of the cornbread batter over the hot chicken mixture. Spread gently to cover. Tip: The batter will thicken as it cooks, so don’t worry about gaps.
6. Cover and cook on HIGH for 1.5 to 2 hours, until the cornbread is cooked through and a toothpick inserted in the center comes out clean.

Cornbread emerges fluffy and golden, perfectly complementing the creamy, savory filling. Serve it straight from the slow cooker for a rustic presentation, or scoop into bowls for a cozy individual serving.

Cornbread Chicken Pot Pie with a Buttery Crust

Outstanding comfort food meets simplicity in this twist on a classic. Cornbread Chicken Pot Pie with a Buttery Crust combines hearty flavors with an easy-to-make crust.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1/2 cup onion, diced
  • 2 tbsp butter
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1 egg

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add onion, cook until translucent, about 3 minutes.
3. Stir in flour, salt, and pepper. Cook for 1 minute to remove raw flour taste.
4. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly until thickened.
5. Add chicken and mixed vegetables. Cook for 2 minutes, then remove from heat.
6. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt for the crust.
7. In another bowl, whisk together milk, melted butter, and egg. Stir into dry ingredients until just combined.
8. Pour chicken mixture into a 9-inch pie dish. Spoon cornbread batter over the top.
9. Bake for 25-30 minutes, until crust is golden and filling is bubbly.
10. Let stand for 5 minutes before serving.

Savory chicken and vegetables pair perfectly with the sweet, crumbly cornbread crust. Serve with a drizzle of hot sauce for an extra kick.

Conclusion

These 13 Delicious Cornbread Chicken Pot Pie Recipes offer a cozy twist on a classic comfort food, perfect for any home cook looking to warm up their meal rotation. We hope you find a new favorite among these creative takes and give them a try. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the comfort!