This Southern country pot pie with a corn bread crust is full of flavor and very easy to put together.
Mmmm…mmmmm. Southern cooking. What is not to like!
When I think of Southern food, I think of hearty dishes cooked with a lot of love (and a bit of butter!)
Time to celebrate Southern cooking with a chicken pot pie
If you love Southern cooking, you will be looking forward to today’s recipe. I mean, I ask you…what says southern cooking more aptly than a chicken pie with a corn bread topping?
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 corn bread crust.
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!
Even 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?
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!
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?
Oh wait…the star of the show. No true Southerner need coaxing to partake of corn bread 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 a corn bread crust 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.
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. Serve 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! 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.
- 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 packages of corn bread baking mix
- Preheat the oven to 400º F.
- 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.
- Season with Kosher salt and cracked pepper to taste. Transfer cooked vegetables to a large bowl, add the cooked chicken and set aside.
- 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.
- Turn off the heat and transfer the vegetables and chicken to the pan, stirring until the filling is well combined. If the sauce is too thick, stir in some extra milk.
- Pour the filling into a 13x9inch baking dish. Mix the corn bread 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 corn bread crust is done.
- Cool for 5 minutes before serving.