Healthier Chicken Pot Pie Cornbread 🍗🌽

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This cozy and healthier chicken pot pie cornbread brings together the comfort of chicken pot pie and the rustic charm of cornbread — but with lighter, nutrient‑dense swaps that keep it wholesome without losing any of the creamy, savory goodness.

Author: The Honey Buckle

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Nutrition Per Serving (1 of 8)

Calories: ≈ 335 kcal   Protein: ≈ 22 g   Carbs: ≈ 28 g   Fat: ≈ 15 g

Healthier Chicken Pot Pie Cornbread Recipe

🥕 Chicken Mixture

Ingredients:

• 2 tbsp butter

• 1 cup mixed veggies (carrots, peas, green beans, corn — Kirkland frozen mix works great)

• 2 tsp minced garlic

• ½ tsp rosemary

• 1 tsp thyme

• 2 tbsp all‑purpose flour

• 1½ cups chicken stock or broth (I use chicken bone broth)

• ⅓ cup 2% milk

• ½ tsp salt

• ½ tsp pepper

• ¼ tsp red pepper flakes

• ½ tsp mustard

• 2 cans (7 oz each) chunk chicken breast, drained and rinsed — or 1¾ cups shredded rotisserie chicken
  

🌽 Cornbread Topping Ingredients:

• ¼ cup browned butter (cooled)

• ⅔ cup flour

• ⅓ cup precooked cornmeal (PAN yellow cornmeal)

• ½ tsp salt

• ½ tbsp baking powder

• ¼ tsp baking soda

• 2 tbsp honey

• 1 egg

• ¼ cup 2% milk

• ¼ cup Greek yogurt

• ½ cup shredded cheddar cheese
  

🥣 Step‑by‑Step Directions

1. Brown the butter first.   Start by browning ¼ cup butter for the cornbread topping in a small saucepan over medium heat. Once it turns golden and smells nutty, remove from heat and let it cool — this step adds deep flavor and gives the butter time to cool while you prepare the filling.

2. Prepare your pan.   Use a 12‑inch cast‑iron skillet if you have one — it’s ideal for stovetop‑to‑oven cooking. If not, you can make the chicken mixture in any pan and then transfer it to a 12‑inch oven‑safe baking dish before topping with the cornbread batter.

3. Make the chicken mixture.

• Melt 2 tbsp butter in your pan over medium heat.

• Add 1 cup mixed veggies (carrots, peas, green beans, corn — Kirkland frozen mix works great).

• Cook for 5 minutes, then stir in 2 tsp minced garlic, ½ tsp rosemary, and 1 tsp thyme.

• Sprinkle 2 tbsp flour and stir to coat; cook for 1 minute.

• Whisk in 1½ cups chicken bone broth, ⅓ cup 2% milk, ½ tsp salt, ½ tsp pepper, ¼ tsp red pepper flakes, and ½ tsp mustard.

• Simmer until thickened (about 10 minutes).

• Stir in 2 cans (7 oz each) chunk chicken breast, drained and rinsed — or 1¾ cups shredded rotisserie chicken.

• Remove from heat (or transfer to your baking dish if not using cast iron). Preheat the oven now to 400°F.

4. Mix the cornbread topping.   In a bowl, whisk together:

• ⅔ cup flour, ⅓ cup precooked cornmeal (PAN yellow cornmeal), ½ tsp salt, ½ tbsp baking powder, ¼ tsp baking soda. Add:

• The cooled browned butter, 1 egg, ¼ cup Greek yogurt, 2 tbsp honey, and ¼ cup 2% milk. Mix until smooth, then fold in ½ cup shredded cheddar cheese.

5. Assemble and bake.

• Spoon the thick cornbread batter evenly over the chicken mixture.

• Bake at 400°F for 16–20 minutes, until the top is golden brown and set.

• Let rest for 5 minutes before serving.