Corn Bread Topped Chicken Pot Pie

cbtcppAs I’ve mentioned here before, my family loves Chicken Pot Pie. I love it because it’s quite easy to make. This week, I wanted to try something a little different with my Chicken Pot Pie. Instead of using a pie crust, I decided to top my chicken pot pie with corn bread. Everyone loves corn bread so I figured this was a recipe modification that wouldn’t bother them too much. And bonus! Since my faithful assistant LOVES corn bread so much, I got to put him to work making it while I started on the pot pie! It’s always a win win situation when I can get someone to give me a hand making dinner! I’m sure you feel the same way!


Corn Bread Topped Chicken Pot Pie
2 boxes Jiffy Corn Muffin Mix
1 1/2 lbs chicken, chopped in bite sized pieces
2 cloves of garlic, crushed
1/2 onion, chopped
salt and pepper to taste
Olive oil
1 lb bag mixed frozen veggies
About 1/3 cup flour

1. Prepare the corn bread according to the instructions on the box. Set aside.
2. Cook the chicken, salt, pepper, onion and garlic in the olive oil over medium heat until the chicken is done, about 15 minutes.
3. Add the veggies. You don’t have to thaw them. I don’t because I want the liquid from them. Cook for about 10 minutes until they’re warm.
4. Sprinkle the flour over the chicken and veggies and let sit for a minute or two before stirring. Stir in until the mixture starts to thicken.
5. Transfer to a fairly deep baking dish. I used my newly acquired Chicken Baker. So cute!
6. Top with corn bread batter.
7. Bake at 400 for at least 40 minutes. Check to see if the corn bread is done by sticking something into it. Clean = done. Battery = bake for another 10-15 minutes and try again.

Everyone liked this pot pie variation. I used the traditional mixed vegetables. It’s the only way I could ever get my kids to eat lima beans. [Snicker]. I think this would also be good with one of those southwestern vegetable mixes that usually have corn and black beans and possibly red peppers. You can also jazz up the corn bread by adding some jalapenos or cayenne pepper. And feel free to add some nice sharp cheddar! I wouldn’t put the cheddar on top. It’s likely to burn since this has to bake pretty long in a fairly hot oven.

If you’re interested in a basic Chicken Pot Pie recipe, you can check out my Mostly Homemade Chicken Pot Pie.  Or you can check out this Chicken Pot Pie Fancy from the Moore of Less Cooking Food Blog. It’s always nice to have options!


2 thoughts on “Corn Bread Topped Chicken Pot Pie

    1. Paula Post author

      My pleasure, Nettie! It’s the least I can do considering all you and the other ladies do for me and other food bloggers. :)


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