Cornbread Chicken Pot Pie


  • 4 Boneless, skinless chicken breasts (cooked and cubed)4138c92e2a0ce16ea9d7f984a5f4c7f2
  • 2 10 ¾ ounce cans of cream of chicken soup
  • 16 oz sour cream
  • 16 oz pkg frozen mixed vegetables
  • 2 8 oz boxes of cornbread mix (I use the Jiffy boxes)
  • 1 cup shredded cheddar cheese


  1. Layer chicken in bottom of greased, 9 x 13 pan.
  2. In a bowl, mix together soup, sour cream, add frozen vegetables.
  3. Spread over chicken in pan.
  4. Mix cornbread according to directions on box, and spread batter evenly over vegetable mixture.
  5. Sprinkle cheese over top of cornbread mix and bake, uncovered at 425 degrees for 25 minutes or until gold and bubbly.

*I found this recipe on the web, I have made this with Bisquick instead of cornbread before, and it’s good too!! The Bisquick just gives you more of that crispy pot pie flavor.