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–+ servings

Cornbread Crust Chicken Pot Pie

Skillet dinners don't get much cozier than this one. A savory chicken filling loaded with veggies and warm spices gets topped with a sweet, cheesy jalapeño cornbread that bakes up golden right on top. It's a little sweet, a little savory, and everything you want in one bite.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

CHICKEN FILLING:

  • 2 tablespoons unsalted butter
  • 1 to 2 carrots, diced (1 large or 2 small)
  • 1/4 large yellow onion, diced
  • 1 to 2 celery ribs, diced small
  • 2 teaspoons minced garlic
  • 3 sage leaves, finely chopped
  • 2 sprigs thyme, finely chopped
  • pinch of rosemary leaves, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/3 cup half and half, or whole milk or heavy cream
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon yellow mustard
  • dash of turmeric
  • dash of nutmeg
  • 8 ounces rotisserie chicken, shredded (about 1 1/2 cups)
  • 1/3 cup frozen baby peas

JALAPEÑO CHEDDAR CORNBREAD:

  • 2/3 cup all purpose flour
  • 1/3 cup yellow corn meal
  • 1/2 teaspoon salt
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/4 cup unsalted butter, browned
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup sharp cheddar, shredded
  • 1 jalapeño, diced and seeds removed

Instructions 

MAKE THE FILLING:

  1. Preheat the oven to 400°F and grease a baking dish or cast iron skillet. Place baking dish or skillet onto a larger tray to catch any spillage in the oven.
  2. To a deep pan over medium heat, add the butter and melt it down. Toss in the carrots, onion, and celery and let them soften and turn golden, about 5 to 7 minutes.
  3. Add the garlic, sage, thyme, and rosemary and cook until the whole pan smells fragrant, about 1 minute.
  4. Dust the flour over the vegetables and stir it in, letting it cook for a minute or two so it loses that raw flour taste.
  5. Whisk in the chicken broth a little at a time, followed by the half and half. Season with the salt, black pepper, smoked paprika, red pepper flakes, yellow mustard, turmeric, and nutmeg.
  6. Bring it to a simmer and let it thicken up, about 5 minutes.
  7. Stir in the shredded chicken and peas and take the pan off the heat.

MAKE THE CORNBREAD:

  1. Start out by browning the butter. To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it's not hot.
  2. In a bowl, whisk together the flour, corn meal, salt, baking powder, baking soda, white sugar, and brown sugar.
  3. To the same bowl, add the cooled browned butter, egg, and buttermilk. Whisk again just until combined, no more.
  4. Fold in the cheddar and diced jalapeño.

ASSEMBLY AND BAKING:

  1. Spoon the cornbread batter over the chicken filling in the skillet and spread it out evenly to the edges.
  2. Bake for 20 to 25 minutes, until the top is golden and a toothpick pulls out from the center clean.
  3. Give it 5 to 10 minutes to rest before digging in. Optional, brush with melted butter and honey to enjoy!

Notes

Q: Can I make the filling ahead of time?
A: Yes, the filling holds up well in the fridge for up to 2 days. Warm it back through in the skillet before you add the cornbread batter and bake.
Q: Can I freeze this?
A: The filling freezes nicely on its own, but I'd skip freezing it once the cornbread is baked on top since the texture won't hold up. Freeze the filling, thaw it, and whip up a fresh batch of cornbread batter when you're ready to bake.
Q: What can I use instead of buttermilk?
A: Stir 1 1/2 teaspoons of white vinegar or lemon juice into 1/2 cup of regular milk and let it sit for 5 minutes before using.
Q: Can I use regular cornbread instead of the jalapeño cheddar version?
A: Yes, just leave out the jalapeño and cheddar and follow the same cornbread steps. It'll still bake up golden on top, just with a more classic flavor.
Q: How do I make the cornbread less sweet?
A: Cut the white sugar down to 1 tablespoon or skip the brown sugar altogether. It'll still have a little sweetness to balance the jalapeño, just more subtle.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!