Chicken Pot Pie With Cornbread Topping
Description
Chicken pot pie with cornbread topping is a classic comfort food that everyone loves. The creamy, flavorful filling is made with tender chicken, carrots, celery, and peas, and is topped with a delicious cornbread crust. It’s the perfect meal for a cozy night in or to serve to a crowd. The best part is you can make it ahead of time and just pop it in the oven when you’re ready to eat!
Prep Time
This recipe requires about 30 minutes of prep time. This includes gathering and prepping all of the ingredients, making the filling, and pre-baking the crust.
Cook Time
Once the pie is assembled, it will need to bake in the oven for about 45 minutes. You’ll know it’s done when the filling is bubbly and the crust is golden-brown.
Ingredients
For the filling:
- 2 tablespoons butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 2 cups cooked, diced chicken
- 1 cup frozen peas
- 1/2 cup half-and-half
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons butter, cold and cubed
- 1 cup buttermilk
- 1/2 cup cornmeal
- 1 egg, beaten
- 1 tablespoon honey.
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter. Add the onion, celery, and carrots and cook for 5 minutes, stirring occasionally, until the vegetables are just starting to soften. Add the garlic and cook for another minute.
3. Add the flour, thyme, sage, rosemary, and black pepper and cook for 2 minutes, stirring constantly. Gradually add the chicken broth and bring the mixture to a simmer. Cook for 3 minutes, stirring constantly, until the mixture thickens.
4. Add the chicken, peas, and half-and-half and stir to combine. Simmer for 5 minutes, stirring occasionally. Remove the skillet from the heat.
5. To make the crust, in a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
6. In a separate bowl, whisk together the buttermilk, cornmeal, egg, and honey. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Spread the chicken filling into a 9-inch pie plate. Drop spoonfuls of the cornbread topping over the filling.
8. Bake for 45 minutes, or until the filling is bubbly and the crust is golden-brown. Allow the pie to cool for 10 minutes before serving.
Equipment
- Large skillet
- Large bowl
- 9-inch pie plate
- Pastry Cutter or Fork
- Whisk
Notes
This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 25 minutes, or until heated through.
Nutrition: Per Serving
Serving size: 1/8 of the pie
Calories: 390
Fat: 16g
Saturated fat: 8g
Carbohydrates: 42g
Protein: 16g
Sodium: 510mg
Fiber: 3g
Recipe Tips
- Use leftover cooked chicken or a rotisserie chicken to save time.
- If you’re short on time, you can use store-bought pie crust instead of making the cornbread topping.
- For a dairy-free option, use coconut cream or almond milk in place of the half-and-half.
- Leftover pot pie can be stored in the refrigerator for up to 3 days.
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