Chicken pot pie w/ Cornbread Crust
Here’s something yummy almost anyone will enjoy!!
3 fully cooked chicken breasts or almost a whole rotisserie chicken
1 bag of peas and carrots
1 bag of mixed veggies (peas carrots corn and green beans)
1 large can of cream of chicken soup
2 boxes of Jiffy corn bread muffin mix
Handful of bacon (optional)
Preheat oven to 400°
Start by cooking your chicken however you like, I cooked min in an instant pot. I seasoned mine with garlic, pepper, salt, cayenne pepper, a little bit of oregano, turmeric, and cumin. Once your chicken is cooked, shred it. Once it is shredded or hand shredded if rotisserie, throw it in a large bowl with the cream of mushroom soup and both bags of veggies and combine. Since the chicken will be cooked, taste it see if it’s seasoned enough. I added a tablespoon of jarlic to mine. Add to a casserole dish or in my case a Dutch oven. Mix up the cornbread batter how the box says and add on top of the filling mixture.
Due to mine being in a Dutch oven and the cornbread batter being slightly thick, I had mine in the oven at 400° for 60 minutes, I then lowered the temperature to 350° and put a layer of tinfoil on top to protect the crust from burning and moved the dish to the bottom rack.
I rate a 10/10. This was inspire from Voicemails to Isabell also a 10/10 watch. Feel free to ask questions and let me know if you make it☺️
I love how this chicken pot pie recipe combines the classic filling with a cornbread crust—it adds a wonderful twist that’s both tasty and comforting. I tried this recipe using a mix of frozen veggies like peas, carrots, and corn for convenience. Using a rotisserie chicken really speeds up the prep time without sacrificing flavor. One tip I found helpful is to make sure your seasoning is just right before baking, as the cream of chicken soup can be quite mild. Adding extra garlic and a pinch of cayenne pepper really enhanced the flavor for me. If you want a bit of extra richness, including the optional bacon adds a smoky touch that complements the spices. Baking in a Dutch oven, as suggested, worked great for even cooking. When the cornbread batter is thick, covering the pie with foil partway through baking helps prevent the crust from burning while allowing the filling to stay hot and bubbly. This dish is perfect for a cozy dinner, especially on chilly days. It’s a great way to use leftover chicken and frozen vegetables, making it practical and budget-friendly. Plus, it’s a crowd-pleaser that brings comfort food vibes with a modern twist. I recommend serving it with a fresh green salad or steamed broccoli to balance the richness. Overall, this chicken pot pie with cornbread crust is a satisfying meal that’s easy to prepare and adjust to your taste—definitely a 10/10 in my kitchen!