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Cornbread Pot Pie

Cast Iron Cornbread Chicken Pot Pie

Inspired by the Netflix Movie "Voicemails for Isabelle"…"taste buds remember"
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Prep Time 1 hour
Cook Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Filling
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 10 oz mixed frozen vegetables
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • ½ teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon poultry seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 3 cups cooked chicken shredded or diced (rotisserie works great!)
  • 1 tsp dried parsley
Cornbread Crust
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • ¼ cup melted butter
  • ½ cup shredded sharp cheddar cheese
  • Sliced jalapenos

Method
 

Make the Filling
  1. Preheat the oven to 400°F (200°C).
  2. Heat butter and olive oil in a cast iron skillet over medium heat.
  3. Cook onions 4-6 minutes until softened.
  4. Stir in garlic and frozen vegetables; cook for 30 seconds.
  5. Sprinkle flour over vegetables and stir constantly for 1 minute.
  6. Slowly whisk in chicken broth, then milk.
  7. Add thyme, poultry seasoning, smoked paprika, salt, and pepper.
  8. Simmer for 5–7 minutes until thickened.
  9. Stir in chicken and parsley.
  10. Remove from heat.
Make the Cornbread
  1. In one bowl, whisk together cornmeal, flour, baking powder, sugar, smoked paprika and salt.
  2. In another bowl, whisk buttermilk, egg, and melted butter.
  3. Fold wet ingredients into dry just until combined.
  4. Stir in cheese.
Assemble
  1. Spoon or spread the cornbread batter evenly over the hot chicken filling. Press jalapeno slices into the top of the cornbread batter.
Bake
  1. Bake for 25–30 minutes, until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
  2. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
Rest
  1. Let the pot pie rest for 10 minutes before serving so the filling thickens.