Chicken Pot Pie with Sweet Cornbread Crust Recipe
Individual chicken pot pies featuring tender vegetables and seasoned chicken in a rich, savory gravy, topped with a golden sweet cornbread crust. This comforting dish transforms the classic pot pie by using a cornbread topping instead of traditional pastry, creating a delightful contrast of textures. Perfect for family dinners or meal prep, these individual portions make serving easy while delivering all the homestyle flavors you crave. The combination of carrots, peas, and pearl onions adds color and nutrition to the hearty filling.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive or vegetable oil
- 1 small white or yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 cloves garlic, minced
- ¼ cup gluten free flour
- 4 cups gluten free chicken broth
- 4 cups cooked chicken, chopped
- 1 10-ounce package frozen peas
- 1 14-ounce bag frozen white pearl onions
- kosher or fine sea salt
- freshly ground black pepper
- 1 box Hodgson Mill Sweet Yellow Cornbread Baking Mix
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
Instructions
- 1
Preheat the oven to 375 degrees
- 2
Heat butter and oil over medium heat until butter melts
- 3
Add onions and carrots and cook, stirring occasionally, until onions are translucent
- 4
Add garlic and cook, stirring, for 30 seconds
- 5
Add flour and cook, stirring for 1 minute
- 6
Stir chicken broth into the pan and cook, stirring occasionally, until mixture thickens
- 7
Add chicken, peas, and pearl onions, and cook just until mixture is heated through
- 8
Season to taste with salt and pepper
- 9
Divide mixture among oven-proof bowls or ramekins
- 10
Combine cornbread baking mix, milk, oil, and eggs in a mixing bowl
- 11
Stir until fully combined
- 12
Divide cornbread mixture among the bowls, spreading into an even layer
- 13
Bake until cornbread is golden brown
Tips
Use rotisserie chicken for convenience and extra flavor in the filling.
Make sure cornbread topping covers filling completely to prevent overflow during baking.
Let rest 5 minutes after baking to allow filling to set before serving.
Good to Know
Refrigerate leftovers up to 3 days. Reheat individual portions in 350F oven for 15-20 minutes.
Prepare filling up to 2 days ahead. Add cornbread topping and bake when ready to serve.
Serve immediately while cornbread is crispy and filling is hot. Pair with a simple green salad.
Common Mistakes
Don't skip thickening the filling properly or cornbread will sink into watery mixture
Avoid overmixing cornbread batter to prevent tough texture
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
blanch first for even cooking
FAQ
Can I make this in one large dish instead of individual portions?
Yes, use a 9x13 baking dish and increase baking time to 30-35 minutes until cornbread is golden and cooked through.
What if I don't have pearl onions?
Substitute with additional diced regular onion or use frozen mixed vegetables. The flavor will be slightly different but still delicious.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in 350F oven until heated through, about 15-20 minutes.