If you’re craving comfort food that hugs you from the inside out, the Chicken Pot Pie Cornbread Casserole Recipe is here to deliver all those cozy vibes in one delicious dish. This casserole brings together tender chunks of chicken, a medley of colorful vegetables, a creamy cheesy filling, and a golden layer of sweet cornbread topping that bakes up perfect every time. It’s like a chicken pot pie and cornbread had a love child, and your dinner table is about to be the lucky recipient. Whether you’re feeding a crowd or just treating yourself, this dish feels like a warm, satisfying celebration of flavors and textures.
Ingredients You’ll Need
Getting ready to make the Chicken Pot Pie Cornbread Casserole Recipe? You’ll be amazed at how simple, pantry-friendly ingredients come together to create something so memorable. Each element plays an important role, from the tender chicken providing protein, to the creamy base that keeps everything moist, and the cornbread that adds a perfect sweet crunch on top.
- Cooked chopped chicken: The star protein that brings hearty flavor and satisfying texture.
- Frozen mixed vegetables: A convenient, colorful mix that adds freshness and nutrition.
- Sour cream: Adds richness and a subtle tang to balance the dish.
- Unsalted cream of chicken soup: The creamy base that makes the filling luscious and comforting.
- Milk: Helps loosen the filling for a smooth, cohesive texture.
- Shredded cheddar cheese: For a melty, savory boost that everyone loves.
- Jiffy Mix cornbread: The sweet, crumbly topping that crowns the casserole with golden goodness.
- Creamed corn: Adds moisture and a touch of natural sweetness to the cornbread batter.
- Large egg: Binds the cornbread ingredients for perfect structure.
- Melted butter: Infuses the topping with richness and helps it brown beautifully.
How to Make Chicken Pot Pie Cornbread Casserole Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 400ºF, ensuring it’s ready to work its magic. Lightly spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking and make cleanup a breeze. Setting up your pan early keeps everything moving smoothly.
Step 2: Mix the Chicken Filling
In a big bowl, combine the cooked chopped chicken with frozen mixed vegetables, sour cream, cream of chicken soup, milk, and shredded cheddar cheese. Stir everything until it’s evenly mixed, creating a creamy, colorful filling full of flavor and texture.
Step 3: Pour Filling into the Baking Dish
Transfer your creamy chicken mixture straight into the treated baking pan. Spread it out evenly so every bite will have a perfect balance of all those delicious ingredients.
Step 4: Prepare the Cornbread Batter
Using the same bowl (why dirty another?), whisk together the Jiffy Mix cornbread, creamed corn, egg, and melted butter. The creamed corn adds moisture and sweetness that keeps the topping tender and flavorful.
Step 5: Layer the Cornbread Batter Over Filling
Gently spread the cornbread batter evenly over the chicken mixture in the pan. This step is key because it creates that delightful contrast of savory filling and golden cornbread crust when baked.
Step 6: Bake Until Golden Brown and Bubbling
Pop your assembled casserole into the oven uncovered and bake for 35 to 40 minutes. You’ll know it’s done when the cornbread topping turns a gorgeous golden brown and you see bubbling around the edges hinting at the creamy goodness beneath.
How to Serve Chicken Pot Pie Cornbread Casserole Recipe
Garnishes
A handful of freshly chopped parsley or a sprinkle of green onions adds a pop of color and freshness that contrasts beautifully with the rich casserole. For a little extra zing, a dusting of ground black pepper can brighten those flavors.
Side Dishes
This casserole shines as a meal all on its own, but if you’d like to round it out, light sides like a crisp green salad, roasted asparagus, or even a tangy cucumber salad are wonderful companions. They bring balance by adding crispness and brightness alongside the rich, dense casserole.
Creative Ways to Present
Looking to impress guests? Serve this Chicken Pot Pie Cornbread Casserole Recipe in individual ramekins for personalized portions, or add a drizzle of hot sauce or a spoonful of sour cream on top for that extra special touch. Pairing it with a rustic bread basket or a colorful platter can make your presentation just as delightful as the meal itself.
Make Ahead and Storage
Storing Leftovers
Got some leftovers? Store them in an airtight container in your refrigerator. The casserole will stay fresh for 3 to 4 days, making it perfect for quick lunches or cozy second dinners. Just cover tightly to maintain moisture and protect flavors.
Freezing
If you want to enjoy this delicious Chicken Pot Pie Cornbread Casserole Recipe later, freeze it before baking. Wrap the unbaked casserole tightly with foil and plastic wrap, then freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cooking time.
Reheating
Reheat individual portions in the microwave for 2 to 3 minutes or until warmed through. For larger portions, cover loosely with foil and warm in a 350ºF oven until heated evenly, about 15 to 20 minutes. This keeps your casserole moist without drying out the cornbread topping.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like carrots, peas, and green beans can be a tasty alternative. Just be sure to blanch or partially cook them so they’re tender by the time the casserole is done baking.
Is there a way to make this recipe dairy-free?
Yes! Substitute sour cream with a dairy-free alternative like coconut cream or cashew cream, use a dairy-free cheese, and swap regular milk for your favorite plant-based milk. Just make sure the cream of chicken soup is dairy-free or use a homemade version.
Can I use leftover rotisserie chicken for this casserole?
Definitely. Rotisserie chicken works wonderfully here. It’s already cooked, flavorful, and saves prep time, making this casserole a simple go-to meal for busy days.
What can I substitute if I don’t have Jiffy Mix cornbread?
You can use any boxed cornbread mix or even make your own from scratch using cornmeal, flour, baking powder, milk, and eggs. Just adjust the liquid quantities if your cornbread batter is too thick or thin.
Is it possible to add more cheese to this recipe?
For sure! Feel free to mix in extra shredded cheddar or even a blend like mozzarella or Monterey Jack for a stretchier, cheesier topping. Just be mindful that too much cheese can make the topping denser.
Final Thoughts
This Chicken Pot Pie Cornbread Casserole Recipe is one of those dishes you’ll find yourself making over and over because it’s comfort on a plate with zero fuss. It’s approachable for cooks of every skill level and perfect for feeding family and friends with smiles guaranteed. So grab your ingredients, turn up your oven, and dive into this warm, cheesy, and utterly satisfying casserole—your taste buds will thank you!
Print
Chicken Pot Pie Cornbread Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Cornbread Casserole combines tender cooked chicken and mixed vegetables in a creamy sauce, topped with a golden cornbread crust. It’s a comforting and easy one-dish meal baked to perfection in just 45 minutes, perfect for family dinners.
Ingredients
Chicken Mixture
- 4 cups cooked chopped chicken
- 1 (10-oz) frozen mixed vegetables
- ½ cup sour cream
- 1 (10.5-oz) can unsalted cream of chicken soup
- ½ cup milk
- 2 cups shredded cheddar cheese
Cornbread Topping
- 1 (8.5-oz) box Jiffy Mix cornbread
- 1 (14.75-oz) can creamed corn
- 1 large egg
- 3 Tbsp melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400ºF. Lightly spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Mix Chicken Filling: In a large bowl, thoroughly combine the cooked chopped chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, and shredded cheddar cheese, making sure all ingredients are evenly blended.
- Transfer Filling to Pan: Pour the prepared chicken and vegetable mixture into the greased baking pan, spreading it out evenly.
- Prepare Cornbread Batter: Using the same mixing bowl, whisk together the Jiffy Mix cornbread mix, creamed corn, large egg, and melted butter until you have a smooth and consistent batter.
- Top the Chicken Mixture: Spread the cornbread batter evenly over the chicken mixture in the pan, covering it completely.
- Bake the Casserole: Place the baking pan in the preheated oven and bake uncovered for 35 to 40 minutes or until the cornbread topping is golden brown and set.
Notes
- Use cooked chicken that is well seasoned for deeper flavor.
- Frozen mixed vegetables can be substituted with fresh or canned depending on availability.
- If you prefer a crispier topping, you can broil the casserole for 2-3 minutes at the end of baking, watching closely.
- Let the casserole sit for 5 minutes after baking to allow it to set before serving.
- This recipe can be prepared ahead up to the baking step and refrigerated for up to 24 hours before baking.
