Corn Meal Crust Chicken Pot Pie
A comforting chicken pot pie with a flavorful cornmeal crust, tender vegetables, and savory chicken, perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Cook potatoes and vegetables in chicken broth until tender.
- Thicken the mixture with flour.
- Stir in chopped cooked chicken.
- Pour the mixture into a greased baking dish.
- Mix Jiffy corn muffin mix with milk and egg to make the topping.
- Spoon the corn muffin batter over the chicken mixture.
- Bake at 400°F (200°C) for about 20 minutes or until the crust is golden and the filling is hot and bubbly.
- Serve hot.
Tips & Substitutions
For a heartier filling, consider adding diced onions or garlic while cooking the vegetables. If you don’t have Jiffy mix, a homemade cornbread batter can be substituted. For added flavor, try mixing in some herbs like thyme or rosemary. Leftover chicken from other dishes, such as Garlic And Tomato Chicken, can also be used.
Serving Suggestions
Serve the chicken pot pie hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a simple side salad or steamed green beans for a balanced meal. For a comforting twist, consider accompanying it with a warm slice of cornbread or a side of mashed potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F (175°C) until warmed through, which helps maintain the crust's texture. You can also microwave individual portions, but be aware that the crust may not be as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Meal Crust Chicken Pot Pie contains roughly 1161 calories, with 28g protein, 227g carbohydrates, and 15g fat. It is an excellent source of vitamin A (73% of the Daily Value), iron (66% of the Daily Value), and protein (56% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 589mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a great time-saver and adds extra flavor to your pot pie. Just ensure to shred the chicken into bite-sized pieces before adding it to the filling.
What if I don’t have mixed vegetables?
If you don’t have a bag of mixed vegetables, feel free to use any combination of your favorite vegetables such as peas, carrots, or corn. Fresh or frozen vegetables both work well and can be adjusted based on what you have on hand.
Can I freeze the chicken pot pie before baking?
Yes, you can freeze the assembled pot pie before baking. Cover it tightly with plastic wrap and then foil to prevent freezer burn. When ready to bake, thaw it in the refrigerator overnight and then bake as directed, adding a few extra minutes if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).