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


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


  • 1Preheat oven to 400 degrees
    Spray a 9x13 casserole pan with an oil spray
  • 2In 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
  • 3Rinse froze vegetables to thaw and drain well
    Add vegetables, sour cream and gravy to simmering chicken
    Pour into the 9x13 pan
  • 4Mix 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
  • 5Bake 22-25 minutes till cornbread is done and golden
    Let set 5 minutes before serving
  • 6Note: 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