Cornbread-Topped Chicken Pot Pie
Classic chicken and vegetable filling baked under a cast-iron skillet cornbread crust — the Southern mashup that solves the what's-for-dinner problem permanently
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🛒 Ingredients
- 3 cups shredded cooked chicken
- 1 cup frozen corn
- 1 can (10.5 oz) cream of chicken soup
- 1 cup cornmeal
- 1 cup frozen peas
👨🍳 Instructions
- 1Preheat oven to 400°F
- 2Mix shredded chicken, corn, peas, soup, and 1/2 cup broth; pour into a greased 9x13 dish
- 3For cornbread topping: mix cornmeal, flour, baking powder, salt, 1 egg, 1 cup buttermilk, 2 tbsp oil
- 4Pour cornbread batter evenly over the chicken filling
- 5Bake 30–35 min until cornbread is golden brown and pulling from the edges
- 6Let rest 5 min; scoop and serve — the cornbread sinks into the filling like a dream
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