This cornbread chicken pot pie is my new favorite fall dinner. It's everything you want on a chilly fall night. It's made with wholesome ingredients a gluten-free and dairy-free version that tastes just like the classic. I've been making allergy-friendly comfort foods for 8 years and I tested this one in my kitchen until it was perfectly creamy, savory and comforting!
If you love cozy comfort food, you will also love my chicken pot pie gnocchi, apple cider short ribs and creamy pumpkin gnocchi.
Why You'll Love Cornbread Chicken Pot Pie
- It's a fun twist on the classic pot pie dish, but there's no crust involved!
- This meal is creamy, filling and rich. It's the perfect comfort food.
- It doubles as a weeknight dinner or a Thanksgiving option.
- It's so easy to make! You can prep it in less than 20 minutes and it's on the table in less than an hour.
- This meal is great for using up leftover chicken or Thanksgiving turkey!
Ingredients You'll Need
Filling ingredients:
- Shredded chicken: I like to use rotisserie chicken for a great shortcut!
- Onion: My favorite is yellow or sweet onion.
- Garlic: Minced garlic always adds the best flavor.
- Carrots: Chop them up so they cook through and soften in the skillet.
- Celery: Adds that classic chicken pot pie flavor.
- Peas: Frozen peas work great here.
- Broth: Store bought or homemade broth works well! You can also use bone broth for more protein.
- Coconut milk: Adds creaminess. Use regular milk if you don't need dairy-free.
- Arrowroot Powder: Helps thicken the filling.
- Seasoning: I used a mix of thyme, salt and pepper.
Cornbread ingredients:
I use my homemade gluten-free cornbread for the topping!
- Milk: I used dairy-free milk in this recipe because I'm dairy-free! I used coconut milk, but any kind of milk should work here.
- Apple cider vinegar: Apple cider vinegar is used to create a "buttermilk" when mixed with the dairy-free milk.
- Butter: I used dairy-free butter, but you can also use regular butter.
- Olive Oil: Olive oil adds moisture, richness and tenderness to cornbread.
- Cornmeal: Cornmeal is the star of this recipe. It gives the cornbread a golden color, sweet flavor and crumbly texture. Combined with a flax egg and gluten-free flour, it creates the perfect texture.
- Sugar: Sugar adds sweetness to this cornbread. I love a sweet cornbread!
- Salt: Salt enhances the natural sweetness of the cornbread and brings out the savory notes. I love to use high quality salt whenever possible!
- Baking Powder: Baking powder helps to make this cornbread light and fluffy!
- Baking Soda: Baking soda helps the cornbread rise.
- Flour: I used gluten-free flour in this cornbread recipe. My favorite brand is Bob's Red Mill.
- Egg: I used a flax egg to keep this recipe egg free and vegan. You can also use a regular egg if you prefer!
- Honey: Honey adds the perfect flavor to this cornbread!
Recipe Variations
- Swap the protein: Try using leftover turkey, ground beef or shredded pork instead.
- Change up the veggies: Try green beans, mushrooms or butternut squash. You can use whatever you have on hand!
- Make it spicy: Try adding green chiles or fold jalapeños into the batter.
- Make it low histamine: Use freshly cooked chicken instead of rotisserie and make a homemade broth if you are not able to tolerate a store bought one.
How To Make Cornbread Pot Pie
Step 1: Chop your vegetables and preheat oven to 375°F.
Step 2: Add vegetables and spices to a skillet and cook over low-medium heat for about 10 minutes.
Step 3: Add in shredded chicken, broth and milk and let cook for 5 minutes.
Step 4: While it's cooking, make the cornbread batter.
Step 5: Add the cornbread batter on the top and bake the dish in the oven for 20-25 minutes.
Recipe Tips
- Spread the cornbread batter over the filling while it's still hot. That helps the bottom of the cornbread cook through.
- Make sure to use unsweetened, plain dairy-free milk, not vanilla!
- Broil at the end for 1 minute to crisp it up.
- Let it rest before serving. Give it 10-15 minutes to firm up.
Storage and Make Ahead Tips
Store any leftovers in an airtight container in the fridge for up to 5 days. Warm individual portions in the microwave or on the stove.
To make this dish ahead of time, make the filling and store it in the fridge. When you're ready to bake it, warm it up, mix up the batter for the cornbread and spread it on top to bake.
Recipe FAQs
Yes, I would recommend making it in an 11x7 dish.
If your filling is too thin, drain some of the liquid or add more arrowroot.
Yes, this can be made ahead of time and stored in the fridge.
Yes! A boxed cornbread mix would work just fine for this recipe. Just add it to the top of the filling instead of making homemade cornbread.
Related Recipes
Be sure to try these delicious Thanksgiving ideas next:
Gluten-Free Sweet Potato Casserole
If you make this Cornbread Chicken Pot Pie and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Cornbread Chicken Pot Pie
Equipment
- 1 knife
- 1 cutting board
- 1 cast iron pan
- 1 spoon
Ingredients
Filling:
- 1 sweet onion
- 2 stalks celery
- 3 carrots
- 2 cloves garlic
- 1 1/2 cups shredded chicken
- 1/4 tsp salt
- 1 tsp thyme
- 1/2 tsp pepper
- 1 tbsp arrowroot powder
- 1 cup broth
- 1/2 cup coconut milk
Topping:
- 1 1/4 cups milk dairy free if needed
- 1 tsp apple cider vinegar
- 1/4 cup butter dairy free if needed
- 1/4 cup extra virgin olive oil
- 1 cup cornmeal
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 cups gluten free flour
- 1 flax egg
- 2 tbsp honey
Instructions
- Chop your vegetables and preheat oven to 375°F.
- Add vegetables and spices to a skillet and cook over low-medium heat for 10 minutes.
- Add in shredded chicken, broth and milk and cook for 5 minutes.
- While it's cooking, make the cornbread batter. Combine milk and apple cider vinegar in a bowl to make "buttermilk. Stir in wet ingredients and then add dry ingredients.
- Pour mixture over filling and bake for 25-30 minutes.
Notes
- Spread the cornbread batter over the filling while it's still hot. That helps the bottom of the cornbread cook through.
- Make sure to use unsweetened, plain dairy-free milk, not vanilla!
- Broil at the end for 1 minute to crisp it up.
- Let it rest before serving. Give it 10-15 minutes to firm up.
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