What I love about pot pie is it’s versatility. The recipe calls for cooked chicken. You can use a rotisserie chicken or leftover baked or even grilled chicken. My family loves this so much that I will bake a pound of chicken just to use in this recipe. Although, when I’m feeling ambitious or I find a good deal on chicken, I will spend a day baking up a bunch of chicken to dice up and freeze. It sure comes in handy to use in meals like this. I’m all about a little advanced prep to make dinnertime that much easier. As far as the veggies go, you can certainly use fresh or frozen and whatever combination you think your family will love. I will add a stalk of chopped celery in with the onions if I’ve got some that needs to be used up. I’ve had a love affair with potatoes pretty much my entire life, so it’s no surprise they’re in my pot pie. I love the pop of color the carrots, corn, and peas add to this meal. Frozen green beans would be a good addition if your family likes those. If you’re using fresh veggies like potatoes or carrots, you will have to pre-cook them a bit. That said, I’ve got this meal down to a science and I can usually have the whole thing done and in the oven in less than 30 minutes. While it’s baking, I usually clean up the pans I used and then the after-dinner cleanup is a cinch! High five!
This pot pie is comfort food at it’s finest. It’s a far cry from the frozen version you can buy at the store! So warm and reminiscent of home, you really can’t go wrong. I just want to plop a serving of this deliciousness into a bowl, wrap myself in blanket, and watch a movie on the couch with the family.
Chicken Pot Pie with Cornbread Crust
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1/4 cup flour
- 2 cups chicken stock
- 2 cups cooked chicken, cubed or shredded
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 large potato, diced and boiled until tender
- 3 carrots, diced and boiled until tender
- salt and pepper to taste
- Dash of hot sauce
- 1 box jiffy cornbread mix
- 1 egg
- 1/3 cup milk
- Preheat the oven to 400°. Spray a 2-quart casserole dish with cooking spray. Dice and cube potatoes and carrots, put in a small pot and cover with water. Boil until fork tender, about 7-11 minutes, then drain.
- Meanwhile, chop the onion. In a large sauté or sauce pan and heat olive oil and butter over medium heat until butter is melted. Add in the onions and sauté until onions are tender, about 4-5 minutes. Stir in flour and allow it to cook for 2 minutes. Slowly stir in the chicken stock, whisking well until there are no more lumps. Season with salt, pepper, and a few dashes of hot sauce and allow to simmer until the mixture has thickened, about another 4 minutes. Stir in the chicken and vegetables and then pour the mixture into the greased casserole dish.
- Lastly, prepare the cornbread by stirring together the cornbread mix, milk, and egg. Pour the cornbread mixture evenly over the top of the casserole, spreading to the edges. Bake in the preheated oven for about 20 minutes or until the top is golden brown.
- Recipe Note: This dish re-heats really well in the oven, if you should have any leftovers. Just put leftovers in a smaller oven safe dish and try to keep the cornbread on top. Cover with foil and reheat at 350° until warmed through! My husband always raves about how well it heats up!