Chicken Pot Pie Cornbread Casserole

Chicken Pot Pie Cornbread Casserole Recipe – comfort food heaven! This delicious dish features a creamy chicken filling loaded with veggies and cheese, all topped with a sweet, buttery cornbread crust made from Jiffy mix. Easy to make and utterly satisfying, this casserole is sure to become a favorite!

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Comforting Chicken Pot Pie Casserole

Chicken pot pie cornbread casserole is comfort food at its best! A creamy filling packed with tender chicken, tasty mixed veggies, and cheesy goodness, all coming together to create a hearty base that warms you up from the inside out. The best part? It’s topped with a sweet, buttery cornbread crust made from Jiffy mix and creamed corn that gets all golden and delicious as it bakes. Whether it’s a family dinner or a fun gathering, this casserole is sure to be a hit with the whole family!

How to Make Chicken Pot Pie Cornbread Casserole

This chicken casserole is effortless to make with only a few simple ingredients. In a large bowl, whisk together cream of chicken soup, sour cream, onion powder, garlic powder, milk, salt, and black pepper. Add cooked chopped chicken, mixed veggies, and shredded cheddar cheese to the bowl. Stir well. Pour chicken mixture into the bottom of a 9×13-inch baking dish that has been sprayed with cooking spray.

In the same bowl, combine Jiffy cornbread mix, creamed corn, an egg, and melted butter. Spread cornbread batter over the chicken layer. Bake in a preheated oven until a toothpick inserted into the center of the cornbread topping comes out clean. Garnish with dried parsley.

Helpful Tips & Frequently Asked Questions

• Use any cooked chicken that you have on hand. Rotisserie chicken, chicken breasts, chicken thighs, chicken tenderloins, or canned chicken will all work fine.
• You can use any condensed cream of soup in this recipe.
  • I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
  • You can buy it by the case at Amazon:
  • Need Gluten-free soup? You can buy it here:
  • Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
    • Substitute mushroom bouillon to make cream of mushroom soup.
• Can I freeze Cornbread Casserole? Yes! Bake the casserole and cool to room temperature. Cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
  • Thaw and reheat in the microwave.
• Store leftovers in an airtight container in the refrigerator.

What to Serve with Chicken Cornbread Casserole

This casserole has been on repeat at our house. The whole family gobbles it up and asks for seconds. Chicken pot pie cornbread casserole is a hearty and comforting dish that pairs well with a variety of sides to create a satisfying meal. 

Whether it’s a family dinner or a casual gathering, these sides will beautifully complement the savory goodness of chicken pot pie cornbread casserole!

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Chicken Pot Pie Cornbread Casserole

Yield: 6 people

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Chicken Pot Pie Cornbread Casserole Recipe – comfort food heaven! This delicious dish features a creamy chicken filling loaded with veggies and cheese, all topped with a sweet, buttery cornbread crust made from Jiffy mix. Easy to make and utterly satisfying, this casserole is sure to become a favorite!

Cornbread Topping

• 1 (8.5-oz) box Jiffy Mix cornbread
• 1 (14.75-oz) can creamed corn
• 1 large egg
• 3 Tbsp melted butter

• Preheat oven to 400ºF. Lightly spray a 9×13-inch pan with nonstick cooking spray.

• In a large bowl, mix together cooked chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, ranch seasoning mix, and shredded cheese.

• Pour the chicken mixture into the prepared baking pan.

• In the same bowl, whisk together jiffy mix, creamed corn, egg, and melted butter.

• Spread cornbread batter over the chicken mixture.

• Bake uncovered for 35 to 40 minutes, until the cornbread is golden brown.

• You can use any cooked chicken that you have on hand. Rotisserie chicken, chicken breasts, chicken thighs, chicken tenderloins, or canned chicken will all work fine.
• You can use any condensed cream of soup in this recipe.
  • I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
  • You can buy it by the case at Amazon:
  • Need Gluten-free soup? You can buy it here:
  • Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
    • Substitute mushroom bouillon to make cream of mushroom soup.
• Can I freeze Cornbread Casserole? Yes! Bake the casserole and cool to room temperature. Cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
  • Thaw and reheat in the microwave.
• Store leftovers in an airtight container in the refrigerator.

Steph