Jalapeño Cheddar Cornbread Chicken Pot Pie

There is just something about a cast iron skillet dinner that feels like home before it even hits the table. This cornbread chicken pot pie takes classic creamy chicken pot pie filling and gives it a Southern-style finish with jalapeño cheddar cornbread baked right on top.

I love this dinner recipe for those nights when you want comfort food, but you do not want to roll out pie crust or dirty every dish in the kitchen. The filling comes together in the skillet, the cornbread goes right over top, and the oven does the rest.

As a Southern dietitian, this is exactly the kind of recipe I love sharing because it brings comfort, flavor, and balance together in a realistic way. It uses simple ingredients, adds in vegetables, and still tastes like something you would happily serve on a Sunday night.

If you love pot pie flavors, try my cheddar bay biscuit chicken pot pie or chicken pot pie muffins next.

Why You'll Love This Recipe

• Southern comfort food with a twist: This cornbread chicken pot pie keeps the creamy filling you love, then adds jalapeño cheddar cornbread on top.
• One skillet makes dinner easier: A cast iron skillet lets you cook the filling, add the topping, and bake everything in one pan.
• Great for leftover chicken: Rotisserie chicken or cooked shredded chicken makes this dinner quick enough for a busy weeknight.
• Easy to adjust the heat: The jalapeño cheddar cornbread topping adds flavor, but removing the seeds keeps it mild for kids!

Ingredients for Cornbread Chicken Pot Pie Recipe

This recipe uses simple ingredients to create a creamy chicken pot pie filling and homemade cornbread topping.

• Yellow onion: A small chopped onion adds classic pot pie flavor without overpowering the filling.
• All-purpose flour: Flour thickens the broth and milk into a creamy sauce for the chicken and vegetables.
• Chicken broth: Chicken broth adds savory flavor and keeps the filling from tasting too heavy.
• Milk: I used 2% milk to make the filling creamy while keeping it simple and weeknight-friendly.
• Shredded chicken: Cooked shredded chicken, leftover chicken, or rotisserie chicken all work well here.
• Poultry seasoning: Poultry seasoning gives the filling that classic chicken pot pie flavor.
• Frozen mixed vegetables: Thawed frozen vegetables keep the recipe easy and add color, texture, and balance.
• Yellow cornmeal: Plain yellow cornmeal gives the topping that classic cornbread texture.
• Cheddar cheese: Cheddar adds savory flavor and melts into the cornbread topping.
• Jalapeño: A diced jalapeño adds Southern-style flavor and just enough heat.

See the recipe card below for the full list of ingredients and measurements.

Substitutions & Variations

Here are a few easy ways to make this chicken pot pie cornbread work with what you have on hand.

• You can use a pie dish instead of cast iron by making the filling in a skillet, then transferring it to a deep dish pie plate before baking.
• I love to use rotisserie chicken when I need this dinner to come together faster on a busy weeknight.
• You can swap in leftover turkey after Thanksgiving or anytime you have cooked turkey you need to use.
• Try green chiles for less heat if you want that pepper flavor without the spice of fresh jalapeño.
• You can use poblano for smoky flavor if your family likes mild peppers but does not want too much heat.
• Add corn to the filling if you want a little sweetness and more of a cornbread casserole feel.
• You can swap in buttermilk for the milk in the cornbread topping if you want a little extra tang.
• In a pinch, you can use Jiffy cornbread mix and stir in cheddar and diced jalapeño before spooning it over the filling.

How to Make Chicken Pot Pie with Cornbread

Here's how to bring this cast iron pot pie with cornbread crust together.

Step 1: Preheat the oven to 400°F.

Step 2: In a 10-inch or 12-inch cast iron skillet, melt the butter over medium heat, then add the chopped onion and cook for 3 to 4 minutes, stirring often, until softened.

Step 3: Sprinkle the flour over the onion and stir for about 1 minute to create a simple roux and cook off the raw flour taste.

Step 4: Slowly pour in the chicken broth and milk, stirring constantly so the mixture stays smooth.

Step 5: Stir in the poultry seasoning, garlic powder, salt, black pepper, and thawed mixed vegetables.

Step 6: Bring the filling to a simmer and let it thicken for about 5 minutes, stirring often.

Step 7: Stir in the shredded chicken, then remove the skillet from the heat while you make the cornbread topping.

Step 8: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Step 9: Add the milk, butter, and eggs to the dry ingredients, then stir until just combined.

Step 10: Fold in the cheddar cheese and diced jalapeño.

Step 11: Dollop the cornbread batter over the chicken pot pie filling, then gently spread it toward the edges.

Step 12: Bake for 20 to 25 minutes, or until the filling is bubbling and the cornbread topping is golden and cooked through.

Step 13: Let the cornbread pot pie rest for 5 to 10 minutes before serving, then brush with melted butter or drizzle with honey, if desired.

Tips For Best Cornbread Topped Chicken Pot Pie

These simple tips help the filling turn creamy and the cornbread topping bake up tender.

• Make sure you thaw the vegetables first so they don't release too much water into the creamy filling.
• Allow the filling to thicken before topping so the cornbread batter sits on top instead of sinking into the skillet.
• Try not to overmix the batter because gentle mixing keeps the cornbread topping tender instead of dense.
• Use small spoonfuls to dollop the topping over the filling so you can spread it gently without pushing it down.
• Always check the center before serving because the edges can brown before the middle of the cornbread finishes baking.
• Let the pot pie rest before scooping so the creamy filling has time to settle and hold together better.

Storage

This chicken pot pie with cornbread topping stores well but is best when reheated in the oven or air fryer.

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating: Reheat leftovers in a 350°F oven until warmed through and the cornbread topping firms back up. You can microwave individual servings until warm, but the cornbread topping will be softer.
• Freezer: Freeze leftovers in a freezer-safe container, but the creamy filling and cornbread may soften after thawing.