Cornbread Chicken Pot Pie

Because gluten free crust sounds terrible, I’ve opted for cornbread!


  • 3 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup onions, chopped finely
  • 1/3 cup butter
  • 1 bag frozen mixed vegetables (or 1 cup sliced carrots, 1 cup frozen peas, 1 cup frozen corn, and 1/2 cup sliced celery)
  • 1 to 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery seed
  • 1/3 cup flour
  • 1 1/4 cup chicken broth
  • 2/3 cup milk
  • 1 large box cornbread mix (I use Krusteaz GF Honey Cornbread)


  1. Preheat oven according to your packaged cornbread mix (usually 375–400 degrees.)
  2. Heat olive oil in a large pot. Add cubed chicken and season with salt and pepper. Cook until chicken is done, about 10 minutes. Drain and set aside.
  3. Melt butter in the same pot over medium-high heat. Add onions and cook until tender, about 2 minutes. Add frozen vegetables and cook until warmed through. (If you’re using fresh/frozen vegetables instead of the bag of frozen mixed vegetables, add to a medium-sized saucepan, cover with water, and boil for about 15 minutes; drain. Add these vegetables when you add the chicken in Step 6.)
  4. Stir in flour, salt, pepper, and celery seed and cook for 1-2 minutes, stirring constantly.
  5. Slowly stir in chicken broth, and then milk.
  6. Stir in chicken and and simmer over medium-low heat until the mixture is thick and hot hot. Remove from heat.
  7. Pour the mixture into a 9 x 9 or 7x11 baking dish.
  8. Meanwhile, prepare the cornbread according to the package.
  9. Top the mixture with the prepared cornbread mixture, making sure to cover the entire pie.
  10. Bake according to the directions on the cornbread mix. (*You will likely have to cook it for at least 45–50 minutes so the cornbread mixture isn’t underbaked on the bottom.)
  11. Remove from oven and allow to rest for 5 minutes before serving.

Lawyer by day. Freelance eater by night.