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Cast Iron Cornbread Chicken Pot Pie

21 INGREDIENTS • 9 STEPS • 50MINS

Cast Iron Cornbread Chicken Pot Pie

Recipe

4.0

4 ratings
Editor's Choice
Editor's Choice
This Southern chicken pot pie with cornbread is a twist on the classic. The flavors are amazing and will give you the feeling of an amazing home-cooked dinner with every bite.
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This Southern chicken pot pie with cornbread is a twist on the classic. The flavors are amazing and will give you the feeling of an amazing home-cooked dinner with every bite.
author_avatar
Meiko and the Dish
Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.
https://meikoandthedish.com/

50MINS

Total Time

$6.36

Cost Per Serving

Ingredients

Servings
4
us / metric
Chicken Pot Pie
Oil
2 Tbsp
Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Onion
1/2
Medium Onion, chopped
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Salt
1 tsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Garlic Powder
1 tsp
Garlic Powder
Onion Powder
1 tsp
Onion Powder
Unsalted Chicken Stock
420 mL
Unsalted Chicken Stock
Heavy Cream
4 Tbsp
Heavy Cream
Rotisserie Chicken
1
Rotisserie Chicken, shredded
skin and bones removed
Frozen Mixed Vegetables
1 bag
(12 oz)
Frozen Mixed Vegetables, thawed
Cornbread
Corn Masa Flour
85 g
Corn Masa Flour
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Baking Soda
1/2 tsp
Baking Soda
Baking Powder
1/2 tsp
Baking Powder
Granulated Sugar
100 g
Granulated Sugar
Salt
1/2 tsp
Salt
Egg
2
Eggs, beaten
Unsalted Butter
1 Tbsp
Unsalted Butter, melted
Milk
120 mL
Milk

Nutrition Per Serving

VIEW ALL
Calories
449
Fat
21.9 g
Protein
6.0 g
Carbs
58.2 g
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author_avatar
Meiko and the Dish
Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.
https://meikoandthedish.com/

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
In a large heavy-bottom skillet over medium heat, add Oil (2 Tbsp) and Unsalted Butter (2 Tbsp). Add the Onion (1/2) and cook for 2 minutes.
step 2 In a large heavy-bottom skillet over medium heat, add Oil (2 Tbsp) and Unsalted Butter (2 Tbsp). Add the Onion (1/2) and cook for 2 minutes.
step 3
Stir in the All-Purpose Flour (4 Tbsp), Salt (1 tsp), Ground Black Pepper (1 tsp), Garlic Powder (1 tsp), and Onion Powder (1 tsp), until flour evenly coats onion.
step 4
Stir in Unsalted Chicken Stock (420 mL) and Heavy Cream (4 Tbsp), stir to remove any lumps.
step 5
Add the Rotisserie Chicken (1) and Frozen Mixed Vegetables (1 bag), then bring to a boil. Taste and adjust seasoning.
step 5 Add the Rotisserie Chicken (1) and Frozen Mixed Vegetables (1 bag), then bring to a boil. Taste and adjust seasoning.
step 6
In a bowl mix the Corn Masa Flour (85 g), All-Purpose Flour (4 Tbsp), Baking Soda (1/2 tsp), Baking Powder (1/2 tsp), Granulated Sugar (100 g), and Salt (1/2 tsp) together.
step 6 In a bowl mix the Corn Masa Flour (85 g), All-Purpose Flour (4 Tbsp), Baking Soda (1/2 tsp), Baking Powder (1/2 tsp), Granulated Sugar (100 g), and Salt (1/2 tsp) together.
step 7
Stir in Eggs (2), Unsalted Butter (1 Tbsp), and Milk (120 mL).
step 7 Stir in Eggs (2), Unsalted Butter (1 Tbsp), and Milk (120 mL).
step 8
Pour evenly over chicken and bake in the oven for 20-25 minutes, until cornbread is golden brown.
step 8 Pour evenly over chicken and bake in the oven for 20-25 minutes, until cornbread is golden brown.
step 9
Remove from the oven and cool for 10 minutes before eating.
step 9 Remove from the oven and cool for 10 minutes before eating.
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