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    You are in: Home / Recipes / Cornbread Chicken Pot Pie Recipe
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    Cornbread Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    2 mins

    25 mins

    Miss Fannie's Note:

    This is a gooseberry Patch recipe that was submitted by Roberta Valella. It looks like week night comfort food to me.

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    Units: US | Metric


    1. 1
      Evenly arrange chicken in a greased 13"x 9" inch baking pan. In a bowl, mix together soup, sour cream, pepper, and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread according to package instructions. Spread batter evenly to cover vegetables. Sprinkle with cheese. Bake, uncovered at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.

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    Ratings & Reviews:

    • on August 02, 2013


      I could not find corn bread mix, so used a dumpling mix instead. It was very nice and the family enjoyed this for dinner.<br/>I think it might have been a little better with the corn bread, as the dumpling mix tended to soak up a bit of the sauce, but even so, still very nice on a cold winter's night.

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    Nutritional Facts for Cornbread Chicken Pot Pie

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 674.4
    Calories from Fat 423
    Total Fat 47.0 g
    Saturated Fat 23.7 g
    Cholesterol 184.6 mg
    Sodium 421.3 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 5.0 g
    Sugars 4.3 g
    Protein 43.9 g

    The following items or measurements are not included:

    cream of corn soup

    cornbread mix

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