As I am sure y’all know by now, I am all about a simple, quick and delicious meal. This Cornbread Chicken Pot Pie Casserole fits the bill, and it is an all-in-one meal. Over the years, I have tried many variations of chicken pot pie, and this recipe is one of my favorites.
How To Make The Casserole
To make this Cornbread Chicken Pot Pit Casserole you will start by preheating your oven to 400 degrees. Then, if you don’t plan to use rotisserie chicken you will need to cook your own. So, bring a large pot of water to boil and season it with chicken bouillon powder. Add the chicken breasts and allow them to cook until the internal temp reaches 165 degrees. Once the chicken is finished cooking, transfer it to a large mixing bowl. Use a hand mixer to shred the chicken until it reaches the “consistency” that you desire.
Next, add the mixed vegetables, cream of chicken, cream of mushroom, sour cream, and cheese to the bowl. Go ahead and season with salt, pepper and onion powder. Stir until the mixture is well combined.
Then transfer the mixture to a 7×11 casserole dish and spread it evenly onto the bottom of the dish. Now, in a separate mixing bowl prepare the corn muffin mix per the package instructions. If you are wondering, I used Jiffy corn muffin mix for this recipe. Now, pour the prepared corn muffin mix on top of the chicken mixture and spread evenly.
Bake the casserole at 400 degrees on the bottom rack for 30-40 minutes or until the cornbread mixture is finished baking. Baking on the bottom rack will help prevent the cornbread from burning and allow it to cook all the way through. Let the casserole rest for 15 minutes and then you’re ready to enjoy this Cornbread Chicken Pot Pie Casserole!
Ingredients
- 3 large boneless chicken breasts
- Chicken bouillon powder
- 1 10.5 ounce can cream of chicken
- 1 10.5 ounce can of cream of mushroom
- 1 cup shredded cheddar cheese
- 12 ounces mixed vegetables
- 2 8.5 ounce boxes of corn muffin mix
- ½ cup sour cream
- Salt to taste
- Pepper to taste
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 400 degrees. Bring a large pot of water to boil, season with chicken bouillon powder and add the chicken breasts. Cook until the internal temp reaches 165 degrees. Remove the chicken from the pot and place it into a large mixing bowl. Use a hand mixer to shred the chicken to desired consistency.
- Add the mixed vegetables, cream of chicken, cream of mushroom, sour cream, and cheese to the bowl. Season with salt, pepper and onion powder. Stir until well combined.
- Transfer to a 7x11 casserole dish and spread the mixture evenly on the bottom of the dish. In a separate mixing bowl prepare the corn muffin mix per the package instructions. Pour the prepared corn muffin mix on top of the chicken mixture and spread evenly.
- Bake at 400 degrees on the bottom rack for 30-40 minutes or until the cornbread mixture is finished baking. Let rest for 15 minutes and enjoy!
Katie …. Awesome …. my wife loved it. Instead of shredding the chicken, I cut the slightly frozen breasts into 1/2″ cubes. Great flavor ……
This was sooo yummy! My husband seen the recipe on Instagram and sent it to me to make for the weekend and we loved it. Think we may try to use rotisserie chicken next time to boost the chicken flavoring and to skip over boiling our own. Definitely will make again!
so good my second time making! do you think I could prep everything the night before and store in refrigerator until I am ready to bake the next day?
I am so glad you enjoyed it! I would feel safe prepping the casserole portion ahead of time and then adding the cornbread topping before you bake it.
so good it’s my second time making! do you think I could prep everything the night before and store in the refrigerator until I am ready to bake the next day?
Do you use frozen veggies and how much bouillon powder?
yes I use frozen veggies. I recommend using at least 1-2 tablespoons. The more you use the more flavor so that is a good starting point.
Could a 2nd can of Cream of chicken be used instead of the cream of mushroom?
yes. I have never tried it but it will work!
Love this reciepe! Last time I made it using the RED Lobster Cheddar Bay Biscuit mix. That too, was AMAZING!!!!! (Tonight I’m doing the corn bread)