Cornbread Topped Chicken Pot Pie

janet s


I like this recipe because of the cornbread and the different than normal vegetables for the pie


★★★★★ 1 vote



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  • 1 1/4 lb
    chicken breast boneless cubed into 1 1/2 inch chunks
  • 1/2 tsp
    seasoned salt
  • 1 medium
    onion chopped
  • 2 jar(s)
    chicken gravy or two 8 oz cans
  • 1 1/2 bag(s)
    frozen bag of carrots, broccoli, and cauliflower blend vegetables
  • 1/2 c
    sour cream
  • 1 box
    or pouch of cornbread mix or jiffy corn muffin mix
  • 1/3 c
  • 2 Tbsp
    melted butter

How to Make Cornbread Topped Chicken Pot Pie


  1. Preheat oven to 400 degrees
    Spray a 9x13 casserole pan with an oil spray
  2. In a large skillet sauté chicken chunks, seasoning salt, and onions about six minutes
    Add gravy and heat till slow boiling stage
    Cover and simmer five minutes
  3. Rinse froze vegetables to thaw and drain well
    Add vegetables, sour cream and gravy to simmering chicken
    Pour into the 9x13 pan
  4. Mix cornbread mix with milk and butter, stirring only to just moistened
    Drop tablespoon size dumplings around outer edges of pot pie into the hot chicken mixture
  5. Bake 22-25 minutes till cornbread is done and golden
    Let set 5 minutes before serving
  6. Note: use two boxes of cornbread muffin mix and increase milk to 2/3 cups and melted butter to 4 tablespoons to cover the whole pot pie if you prefer

Printable Recipe Card

About Cornbread Topped Chicken Pot Pie

Main Ingredient: Chicken
Regional Style: Southern

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