If you’ve ever wished for the comforting flavors of a classic chicken pot pie with the joyful corny sweetness of cornbread all in one dish, your wish has just come true. The Chicken Pot Pie Cornbread Casserole Recipe is a hearty, warm, and utterly satisfying casserole that brings together tender chunks of chicken, vibrant mixed vegetables, creamy cheese, and a golden, fluffy cornbread topping. It’s the ultimate crowd-pleaser that’s simple enough for weeknights but special enough for family gatherings, ticking all the boxes for a soul-soothing meal that everyone will ask for again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients for this Chicken Pot Pie Cornbread Casserole Recipe is a breeze, and each one plays a starring role in creating a dish full of flavor, creaminess, and beautiful texture. From savory chicken to cheesy bursts and that signature cornbread topping, every bite bursts with harmony.
- Cooked chopped chicken (4 cups): The hearty and tender base to hold all the flavors together perfectly.
- Frozen mixed vegetables (10 oz): Adds bright color and a variety of textures, keeping the dish fresh and balanced.
- Sour cream (½ cup): Brings a tangy creaminess that makes the filling luscious.
- Unsalted Cream of Chicken Soup (10.5 oz can): Intensifies the chicken flavor and gives a silky consistency.
- Milk (½ cup): Combines everything smoothly and keeps the mixture moist.
- Shredded cheddar cheese (2 cups): Melts perfectly into a gooey, cheesy delight.
- Jiffy Mix cornbread (8.5 oz box): The star of the topping, easy to prepare and irresistibly golden.
- Creamed corn (14.75 oz can): Infuses extra sweetness and moisture into the cornbread layer.
- Large egg (1): Binds the cornbread batter for a perfect crust.
- Melted butter (3 Tbsp): Adds richness and helps create a beautifully browned topping.
How to Make Chicken Pot Pie Cornbread Casserole Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 400ºF, which ensures it’s nice and hot to give your cornbread that irresistible golden crust. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to make sure your casserole slides out easily when it’s done.
Step 2: Mix the Filling
In a large bowl, combine the cooked chopped chicken, frozen mixed vegetables (no need to thaw first), sour cream, cream of chicken soup, milk, and shredded cheddar cheese. Stir gently until everything is evenly mixed, creating a rich and flavorful filling that’s bursting with color and comfort.
Step 3: Layer the Filling
Pour the prepared chicken and vegetable mixture into your greased baking pan, spreading it out evenly so every bite will be packed with that delicious filling.
Step 4: Prepare the Cornbread Batter
Using the same bowl (no extra dishes!), whisk together the Jiffy Mix cornbread mix, creamed corn, egg, and melted butter. This blend makes the cornbread topping moist with a touch of sweetness from the creamed corn, adding a magical golden layer over your savory filling.
Step 5: Spread the Cornbread
Gently spoon and spread the cornbread batter evenly over the chicken mixture, making sure to cover the entire surface. This will bake up to a fluffy, golden top that perfectly balances the creamy filling below.
Step 6: Bake to Perfection
Bake the casserole uncovered for 35 to 40 minutes or until the cornbread topping is beautifully golden brown and the filling is bubbling at the edges. Let it cool just briefly before serving to let the layers set.
How to Serve Chicken Pot Pie Cornbread Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a lovely burst of color and a fresh, herbal contrast to the hearty, cheesy casserole. For an extra decadent touch, a drizzle of sour cream or a few cracks of black pepper right before serving is always a winner.
Side Dishes
This casserole stands proud on its own but pairs wonderfully with a crisp green salad tossed in a light vinaigrette to cut through the richness or with roasted root vegetables for a cozy, full meal. Steamed green beans or sautéed spinach also offer a healthy and colorful balance.
Creative Ways to Present
For casual family dinners, serve it straight from the baking dish with a big spoon for everyone to dig in. Impress guests by plating individual portions in small ramekins or cast iron skillets, adding a festive touch and that irresistible golden top everyone loves to photograph before the first bite!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Chicken Pot Pie Cornbread Casserole Recipe tightly with plastic wrap or transfer portions to airtight containers. It will stay fresh in the refrigerator for 3 to 4 days, making great leftovers for busy days when comfort food calls.
Freezing
This casserole freezes beautifully. Assemble it in a freezer-safe dish but don’t bake it yet. Wrap tightly with foil and plastic wrap, and freeze for up to 3 months. When you’re ready, bake it from frozen, adding extra time until it’s hot and bubbly all the way through.
Reheating
Reheat leftovers in the oven at 350ºF until warmed through, which keeps the cornbread topping crisp. For quicker reheating, the microwave works well, though the topping might lose some of its crunch. A quick broil after microwaving brings back that delightful golden finish.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh diced carrots, peas, and green beans work wonderfully. Just steam or sauté them briefly before mixing to ensure they’re tender once the casserole finishes baking.
Is there a way to make this recipe gluten-free?
Yes! Use a gluten-free cornbread mix and verify that your cream of chicken soup is gluten-free. The rest of the ingredients are naturally gluten-free, making this a flexible dish for special diets.
Can I substitute the chicken with turkey?
Definitely! Turkey makes a fantastic swap especially using leftover roast turkey – it adds a festive twist to the Chicken Pot Pie Cornbread Casserole Recipe with hardly any change in preparation.
What’s the best way to get the cornbread topping extra crispy?
Brush the cornbread batter with a little extra melted butter before baking and avoid covering the casserole while it’s baking. You can even finish with a few minutes under the broiler for a perfectly crisp golden crust just before serving.
Can I make individual servings instead of one big casserole?
You sure can! Divide the chicken mixture and cornbread batter among muffin tins or small ramekins. Bake them for 20 to 25 minutes at the same temperature for charming single servings with crispy edges.
Final Thoughts
There’s something incredibly comforting and joyful about making and sharing the Chicken Pot Pie Cornbread Casserole Recipe. It’s that perfect blend of cozy, cheesy, and hearty that feels like a warm hug on a plate. Whether you’re cooking for your family or bringing a dish to a potluck, this recipe promises smiles and satisfied appetites. I can’t wait for you to try it and fall in love with this gem of a casserole as much as I have!
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Chicken Pot Pie Cornbread Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Cornbread Casserole is a comforting and hearty dish that combines tender cooked chicken, mixed vegetables, creamy soup, and shredded cheddar cheese, all topped with a golden cornbread crust. Perfect for a family meal, it bakes to a deliciously warm and satisfying casserole in just 45 minutes.
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: Preheat your oven to 400ºF (204ºC) and lightly spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Mix Chicken Filling: In a large bowl, combine 4 cups of cooked chopped chicken, 1 package frozen mixed vegetables, ½ cup sour cream, 1 can of unsalted cream of chicken soup, ½ cup milk, and 2 cups shredded cheddar cheese. Stir thoroughly to create a creamy mixture.
- Transfer to Pan: Pour the chicken and vegetable mixture evenly into the prepared 9×13-inch baking pan, spreading it out for a uniform layer.
- Prepare Cornbread Batter: Using the same bowl, whisk together the Jiffy Mix cornbread, 1 can creamed corn, 1 large egg, and 3 tablespoons melted butter until smooth and well combined.
- Top with Cornbread: Spread the cornbread batter evenly over the chicken mixture in the baking pan, covering it completely.
- Bake: Bake the casserole uncovered for 35 to 40 minutes until the cornbread topping is golden brown and the filling is bubbling around the edges.
Notes
- You can use fresh or frozen cooked chicken depending on your preference.
- Feel free to substitute mixed vegetables with your favorite veggies like peas, carrots, or green beans.
- For a richer flavor, use sharp cheddar cheese.
- Allow the casserole to cool for a few minutes before serving to let it set for easier slicing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
