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Cornbread Chicken Pot Pie is a perfect combination for Fall.  This dish is pure comfort food at its best.

The chicken pot pie filling is screaming fall flavors and the cornbread is super easy to make using a cornbread mix.  It is not difficult to do but has a few steps.  No worries!  I am going to teach you step by step how to prepare this delicious Cornbread Chicken Pot Pie.


Dutch Oven

I started to make this chicken pot pie with cornbread topping in my cast iron skillet, but after adding a few ingredients, I realized it was not big enough.  So, I decided to make it in my cast iron dutch oven.  The Dutch Oven gave it plenty of room to bubble without bubbling over in the oven.  You can use any Dutch Oven but the Cast Iron Dutch Oven is the pictures is my favorite.

Cook The Chicken

Trim the fat off of three large chicken breasts.  Sprinkle the chicken well with salt, pepper, and garlic.  Bake it  cooked and cut into small pieces (I seasoned my chicken with salt,
pepper, and garlic before baking)

Prepare The Potato

This recipe calls for one large potato.  I added the potato because my family love them.  The potato absorbs seasonings and tastes amazing in this cornbread pot pie.  Peel and dice the potato into small pieces. Boil the diced potatoes for 10 minutes.

Combine The Filling

In a large dutch oven, mix the cream celery soup, cream chicken soup, chicken broth, half and half, salt, pepper, garlic, poultry seasoning, diced onion, half & half, chopped chicken, mixed vegetables, potatoes, boil eggs and mix well.


Prepare The Cornbread For The Cornbread Chicken Pot Pie

Mix up the cornbread according to the directions on the package.  If I am not using my homemade cornbread, I love using Krustez Honey Cornbread.

Drizzle the cornbread mix all over the pot pie evenly.  I did not do a great job with spreading my cornbread evenly on top of my pot pie.  I was trying to take a picture with one hand while drizzling the cornbread evenly with the other hand.


Bake 350 degrees F for 50 Minutes

Bake the Dutch Oven Cornbread Chicken Pot Pie at 350 degrees for 50 minutes or until the cornbread is golden brown, and the pot pie is bubbly.

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The following items were used to make this recipe.

Cast Iron Dutch Oven

Krustez Honey Cornbread

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5 from 1 vote


Prep Time5 hrs 38 mins
Cook Time50 mins
Course: entree
Cuisine: American
Servings: 10
Author: Diane @Recipes for our Daily Bread


  • 1 14 ounces can chicken broth
  • One can condense cream of celery soup
  • One can cream of chicken soup
  • 1 cup half and half
  • Three large chicken breasts OR about 3½ cups chopped chicken or turkey cooked and cut into small pieces (I seasoned my chicken with salt,
  • pepper and garlic before baking)
  • One medium diced onion
  • 1 pound frozen mixed veggies 16 ounces
  • 1 teaspoon each salt pepper, and garlic
  • 1-1/2 tsp poultry seasoning
  • One potato diced small and preboiled for 10 minutes
  • Three eggs boiled and sliced


  • Peel and dice the potato in small pieces.
  • Boil for 10 minutes.
  • In a large dutch oven, mix the soups, chicken broth, salt, pepper, garlic, poultry seasoning, diced onion, half & half, chopped chicken OR turkey, mixed vegetables, potatoes, and eggs and mix well.
  • Mix up the cornbread according to the directions on the package.
  • Drizzle the cornbread all over the pot pie evenly.
  • Bake, 350 degrees for 50 minutes or until the biscuits, are light brown, and the pot pie is bubbly and cornbread is brown.

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    • Diane,

      For of all, I love your name. Thank you so much for stopping by my blog, I hope you enjoy Cornbread Chicken Pot Pie. It is full of flavor and not difficult to make.
      Let me know what your family thinks. I am going now to check out your blog and make sure I am following on social media.

      Many Blessings,
      Diane Roark

        • Diane,

          Thank you so much for not only stopping by Recipes for our Daily Bread but for trying my Cornbread Chicken Pot Pie. You made my day! Tell your son I am so excited he liked it. I am thrilled, blessed and humbled to announce that I am on my way home today from being at the World Food Championships. This was my first year and after three rounds I placed 3rd in the World in the desserts. I am very thankful and overwhelmed that I made it to the top. The competition was fierce and included chefs, professional teams, and home cooks. Because I finished in the top 10, I qualified to go back next year. WOW! GOD IS SO GOOD!

          Thank you for your support!
          Diane Roark

  1. 5 stars
    I absolutely love chicken pot pie, as well as cornbread. But I never thought to put the two together. that said, now I most definitely want to try your recipe to do just that. So thank you, Diane and cannot wait to try this recipe out for my family! Happy Sunday, too 😉


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