Southern Chicken Pot Pie with a Cotton Country Shortbread Topping

Mmmm…mmmmm.  Southern cooking and some country music. What a great combination.  When I think of Southern food, I think of hearty dishes cooked with a lot of love (and a bit of butter!)  This Southern country pot pie with a cotton country shortbread stuffing is the perfect way to celebrate the 49th Annual Country Music Awards.This Southern Chicken Pot Pie has a delightful cornbread topping. It is rich and creamy and so easy to make.

This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.

Time to Celebrate Southern Cooking with a Chicken Pot Pie.

If you read this post a few days ago, you will be looking forward to today’s recipe.  I recently had a chance to try out some Martha White baking mixes and spent a few hours shopping and stocking up on some of my favorites and taking some fun photos of my shopping trip to share. 

I had made their muffins many times, but this is a first time for using their cotton country shortbread mix.  I mean, I ask you…what says southern cooking more aptly than “cotton country” shortbread? 

I love making casseroles like this with healthy ingredients. This pie is just full of the goodness of fresh veggies, cooked chicken, (I picked up a rotisserie chicken to make it easier, ’cause easier is my middle name right now) and topped with a lightly browned cornbread crust made with a Martha White baking mix. 

You can even use the rotisserie chicken container in some gardening ways later.  Check out my rotisserie chicken mini terrarium for a few ideas.

The only shortcut I made in it was to use a can of cream of chicken soup to dress up my home made roux.  It could be done by spending all day making the sauce, but I seem to be pressed for time lately, so shortcut it is.  Let’s just call it Southern chicken pot pie a la shortcut, shall we?  Shhhh…No one needs to know – not with this flavor!Martha White shortbread mixEven though the list of ingredients seems long, it’s all about all those veggies!  No true Southern chicken pot pie is full of frozen or canned veggies, in my book.  If it were summer time, the peas would have been fresh too, but a girl’s gotta do what a girl’s gotta do, so frozen it is. 

And in spite of the long list of things that make up this great tasting pie, it’s on the table is just over a half hour.  Cooking with fresh foods does NOT have to take a lot of time.  I do it every day.  And the goodness…oh my, oh yes!  How could a pie not be good with these tasty things going into it?VEgetables and chicken for the pot pie

Just cook your veggies a bit, till they are sort of al dente.  At this point I almost forgot about making a pie.  I am the Gardening cook after all.  I’ve kind of got a thing for vegetables with all their luscious goodness and color!  It is a wonder any of them made it to the pie!Cooked veggies for Chicken pie

But then my sense of responsibility got the better of me,` and brought me right out of my veggie daydream.  I added the chicken to the veggies and then whipped up the creamy country style white gravy.  Oh my goodness…let’s just dive right in there, shall we?chicken pot pie filling

Oh wait…the star of the show.  No true Southerner need coaxing to partake of shortbread do they?  Well, confession time…this southerner was born and bred in Maine and is married to an Englishman, but we call Raleigh home now, so Southerner it is! 

Just top that dish full of healthy goodness with some down home cotton country shortbread to finish the dish off in style. The crust will be silky at this point but will cook up when it bakes.  Into the oven until the filling is bubbly, and the crust is toasted and lightly browned – about 20 minutes or so.crust of the chicken pot pie

This casserole is so rich and creamy.  The vegetables are just the right amount of crunch still in them and the cornbread topping showcases the pie beautifully and adds a lovely Southern touch to it.  Southern chicken pot pie and saladServe it with a tossed salad or some garlic bread and stand back and wait for the rave reviews.  I guarantee your family will want you to make this again and again!Southern Chciken pot pie with cornbread crustIsn’t this just the perfect meal for the 49th Annual Country Music Awards!  It’s very homey, full of the taste of nutritious veggies and drool worthy with that great tasting crust.  Now, you can dive right in!

Do you have a favorite Southern dish that is your go-to recipe when you want to celebrate? What is it?  I’d love to hear how you celebrate in the comments below.

Yield: 10

Southern Chicken Pot Pie with a Cotton Country Shortbread Topping

Southern Chicken Pot Pie with a Cotton Country Shortbread Topping
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 tbsp canola oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves of garlic minced
  • 3/4 cup of chopped carrots
  • 3/4 cup of chopped broccoli
  • 3/4 cup of chopped green beans
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • ½ cup of all­ purpose flour
  • 1½ cups 2 % milk
  • 2 cups of fat free chicken broth
  • 1 regular size can of cream of chicken soup
  • 1 1/2 teaspoon fresh thyme leaves
  • 2 cups (about 1 pound) of cooked, cubed chicken
  • 3/4 cup frozen peas, thawed
  • 2 pkgs of Martha White Cotton Country Shortbread baking mix


  1. Preheat the oven to 400º F.
  2. In a large skillet add oil over a medium­ high heat. When the oil is hot, sauté the onions, carrots, broccoli, and beans until tender, about 5 minutes. Add the garlic and cook another minute.
  3. Season with Kosher salt and cracked pepper to taste. Transfer cooked vegetables to a large bowl, add the cooked chicken and set aside.
  4. Reduce the heat to medium and add the butter to the same pot. When it has melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup, peas, and fresh thyme. Allow the sauce to simmer for a few minutes until it has thickened. Season again with salt and pepper to taste.
  5. Turn off the heat and transfer the vegetables and chicken to the pan, stirring until the filling is well­ combined. If the it is too thick, stir in some extra milk.
  6. Pour the filling into a 13x9­inch baking dish. Mix the Martha White shortbread according to package directions and spread the batter it over the prepared chicken filling. Bake for about 25 minutes until the pie is warm and bubbly and the shortbread crust is done.
  7. Cool for 5 minutes before serving.


Disclosure of Material Connection: This is a "sponsored post." One of the companies who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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