Chicken Pot Pie Cornbread Casserole

There’s something wonderfully comforting about a warm, hearty meal that brings back memories of family gatherings, and for me, that dish is Chicken Pot Pie Cornbread Casserole. It’s the kind of meal my mom would whip up when the weather turned chilly, and it became a staple during our winter evenings. The aroma wafting through the kitchen would entice everyone to the dinner table, where we’d share stories and laughter. This casserole blends the classic flavors of chicken pot pie with the sweet, crumbly texture of cornbread—creating a dish that’s both satisfying and nostalgia-inducing.

Chicken Pot Pie Cornbread Casserole Shopping List

When it comes to making Chicken Pot Pie Cornbread Casserole, the ingredients play a crucial role in creating that comforting flavor profile. Each ingredient complements the others, bringing out the best in this dish. From the savory chicken to the creamy sour cream and the sweet cornbread, they all work together harmoniously.

• 4 cups cooked chopped chicken: This serves as the hearty base, providing protein and flavor.
• 1 (10-oz) frozen mixed vegetables: A convenient way to incorporate a variety of nutrients.
• ½ cup sour cream: Adds creaminess and tang.
• 1 (10.5-oz) can Unsalted Cream of Chicken Soup: A classic ingredient that brings richness.
• ½ cup milk: Helps to blend the ingredients smoothly.
• 2 cups shredded cheddar cheese: For a cheesy, gooey texture.
• 1 (8.5-oz) box Jiffy Mix cornbread: The star ingredient that ties the dish together.
• 1 (14.75-oz) can creamed corn: Adds sweetness and moisture to the cornbread.
• 1 large egg: Binds the cornbread mixture.
• 3 Tbsp melted butter: Enhances flavor and moisture.

Making This Chicken Pot Pie Cornbread Casserole

When you’re ready to dive into making this cozy dish, the steps are straightforward and user-friendly. Let’s bring this Chicken Pot Pie Cornbread Casserole to life with clear, personal steps that will guide you through the process.

1. Preheat your oven to 400ºF. This step is crucial as it ensures that the casserole cooks evenly and the cornbread gets that beautiful golden color. While the oven is heating, you can prepare your baking dish. Lightly spray a 9×13-inch pan with nonstick cooking spray to prevent sticking.

2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, and shredded cheddar cheese. Stir well until everything is evenly mixed. The combination of these ingredients creates a rich and creamy filling that’s the heart of the casserole.

3. Once mixed, pour the chicken mixture into the prepared baking pan. Spread it out evenly, ensuring that every corner of the pan is filled with that delicious mixture.

4. In the same bowl, whisk together the Jiffy Mix cornbread, creamed corn, egg, and melted butter. This will form your cornbread batter, which is sweet and moist. Make sure to whisk thoroughly so there are no lumps.

5. Spread the cornbread batter over the chicken mixture. Don’t worry if it doesn’t cover perfectly; as it bakes, it will rise and fill in any gaps. The cornbread crust will develop a lovely crust on top, while staying soft and creamy underneath.

6. Bake uncovered for 35 to 40 minutes. You’ll know it’s done when the cornbread is golden brown and a toothpick inserted into the center comes out clean. Take a moment to enjoy the delightful aroma filling your kitchen.

7. Once baked, allow the casserole to cool for a few minutes before serving. This will help everything set a bit and make it easier to cut into portions.

Tips and Tricks about Chicken Pot Pie Cornbread Casserole

Making Chicken Pot Pie Cornbread Casserole is not only about following the recipe; it’s also about enhancing your cooking experience. Here are some key tips to elevate this dish:

• Storage: To store leftovers, place them in an airtight container and refrigerate. They’ll last for up to three days. The flavors continue to develop, making the leftovers even more enjoyable.
• Freezing: This casserole can be frozen before baking. Simply assemble everything in the pan, cover tightly, and freeze. When you’re ready to eat, bake from frozen, extending the cooking time by about 10 to 15 minutes.
• Pairing: Serve with a simple side salad dressed with vinaigrette to cut through the richness of the casserole.
• Variations: Experiment with different types of cheese, such as pepper jack for a spicy kick or a blend of cheeses for depth of flavor.
• Texture: To add a crunchy topping, sprinkle some breadcrumbs or crushed crackers on top before baking.

What Complements This Chicken Pot Pie Cornbread Casserole

When serving Chicken Pot Pie Cornbread Casserole, consider pairing it with a variety of sides and beverages to create a well-rounded meal. Here are some suggestions:

• Green Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the casserole.
• Steamed Vegetables: Brightly colored steamed vegetables, such as broccoli or green beans, add nutrients and a pop of color to your dinner plate.
• Homemade Biscuits: For an even heartier meal, serve warm homemade biscuits on the side to soak up any extra sauce.
• Occasions: This casserole is perfect for family gatherings, cozy winter dinners, or even as a comforting dish during the holidays.
• Storage tips: If you have leftovers, let them cool before transferring to an airtight container. They can be stored in the fridge for up to three days or frozen for longer preservation.

FAQ

Conclusion

In conclusion, Chicken Pot Pie Cornbread Casserole brings together the warmth of a classic dish with the delightful twist of cornbread. It’s not just a meal; it’s a hearty experience that invites comfort and joy. I encourage you to give it a try; it might just become a new family favorite!

Chicken Pot Pie Cornbread Casserole

The ultimate comfort food, Chicken Pot Pie Cornbread Casserole combines the rich flavors of chicken pot pie with the sweetness of cornbread. It's an easy weeknight dinner that will warm your heart and soul. Perfect for gatherings or a cozy meal at home, you'll want to make it tonight!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups cooked chopped chicken
• 1 10-oz frozen mixed vegetables
• ½ cup sour cream
• 1 10.5-oz Unsalted Cream of Chicken Soup
• ½ cup milk
• 2 cups shredded cheddar cheese
• 1 8.5-oz Jiffy Mix cornbread
• 1 14.75-oz creamed corn
• 1 large egg
• 3 Tbsp melted butter

Equipment

• Mixing bowls
• Chef Knives
• Cutting Board
• Rotary Cheese Grater
• 9×13 inch baking dish

Method

 

1. Preheat your oven to 400ºF. This step is crucial as it ensures that the casserole cooks evenly and the cornbread gets that beautiful golden color. While the oven is heating, you can prepare your baking dish. Lightly spray a 9×13-inch pan with nonstick cooking spray to prevent sticking.
2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, and shredded cheddar cheese. Stir well until everything is evenly mixed. The combination of these ingredients creates a rich and creamy filling that’s the heart of the casserole.
3. Once mixed, pour the chicken mixture into the prepared baking pan. Spread it out evenly, ensuring that every corner of the pan is filled with that delicious mixture.
4. In the same bowl, whisk together the Jiffy Mix cornbread, creamed corn, egg, and melted butter. This will form your cornbread batter, which is sweet and moist. Make sure to whisk thoroughly so there are no lumps.
5. Spread the cornbread batter over the chicken mixture. Don’t worry if it doesn’t cover perfectly; as it bakes, it will rise and fill in any gaps. The cornbread crust will develop a lovely crust on top, while staying soft and creamy underneath.
6. Bake uncovered for 35 to 40 minutes. You'll know it’s done when the cornbread is golden brown and a toothpick inserted into the center comes out clean. Take a moment to enjoy the delightful aroma filling your kitchen.
7. Once baked, allow the casserole to cool for a few minutes before serving. This will help everything set a bit and make it easier to cut into portions.

Notes

• Storage: To store leftovers, place them in an airtight container and refrigerate. They’ll last for up to three days. The flavors continue to develop, making the leftovers even more enjoyable.
• Freezing: This casserole can be frozen before baking. Simply assemble everything in the pan, cover tightly, and freeze. When you’re ready to eat, bake from frozen, extending the cooking time by about 10 to 15 minutes.
• Pairing: Serve with a simple side salad dressed with vinaigrette to cut through the richness of the casserole.
• Variations: Experiment with different types of cheese, such as pepper jack for a spicy kick or a blend of cheeses for depth of flavor.
• Texture: To add a crunchy topping, sprinkle some breadcrumbs or crushed crackers on top before baking.

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