Chicken Pot Pie Cornbread Casserole

This Chicken Pot Pie Cornbread Casserole is creamy, hearty, and comforting. Everything you love about a classic chicken pot pie, topped with a golden Jiffy cornbread crust. It’s a full meal baked in one dish with simple, cozy flavors.

Yields: 6-8
Prep Time: 15 minutes
Cook Time: 35 minutes
Special Equipment: 13x9 casserole dish

Ingredients

• 2 boneless, skinless chicken breasts, cut into small bite-size pieces

• 1 (10.5 oz) can cream of chicken soup

• ¾ can milk (use the soup can to measure)

• ½ cup sour cream

• 1 tsp Better Than Bouillon chicken base

• 1 (12 oz) bag frozen mixed vegetables

• 1 cup shredded cheddar cheese

• Salt and pepper, to taste

• Garlic powder, to taste

• Your favorite all-purpose chicken seasoning, to taste

• 2 boxes Jiffy cornbread mix (prepared according to package directions

Directions

1. Preheat oven to 400°F

2. In a large bowl, combine cream of chicken soup, milk, sour cream, chicken base, mixed vegetables, shredded cheddar, salt, pepper, garlic powder, and chicken seasoning. Stir well.

3. Add the diced chicken pieces and stir until everything is evenly coated.

4. Pour the mixture into a 9x13-inch casserole dish and spread it evenly.

5. Prepare both boxes of Jiffy cornbread mix according to package directions, then pour the cornbread batter over the top of the chicken mixture.

6. Bake uncovered for 30–35 minutes, or until the cornbread topping is golden and cooked through.

7. Let rest 5–10 minutes before serving