Skillet Chicken Pot Pie with Cheese Cornbread Topping

By Joanne M – Orleans, ON
Skillet Chicken Pot Pie with Cheese Cornbread Topping
  • Prep Time: 25
  • Total Time: 60
  • Servings: 4-6

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About this Recipe

One Pan Dinner and Tasty use of leftover chicken.


15 ml 1 tbsp. butter or margarine
125 ml 1/2 cup chopped onion
125 ml 1/2 cup chopped celery
500 ml 2 cups of leftover chicken, cut into bite size pieces
1 can Cream of celery soup
1 ml 1/4 tsp ground Pepper
5 ml 1 tsp dried thyme
125 ml 1/3 cup milk
500 ml 2 cups freshly cooked or frozen mixed vegetables
375 ml 1 1/2 cups flour
125 ml 1/2 cup cornmeal
250 ml shredded OLD cheddar cheese
15 ml 1 tbsp sugar
10 ml 2 tsp baking powder
250 ml 1 cup milk
1 egg
45 ml 3 tbsp. melted butter - COOLED
1 ml salt
pinch pepper


If using fresh vegetable, prepare and cut into bite size pieces and pre-cook in microwave.

In cast iron or oven safe deep skillet start by melting butter and saute onion and celery on top of the stove. Blend in soup, stir in cooked vegetables and seasonings. Add chicken, then slowly add only enough milk until soup coats ingredients and consistency is more like a sauce or gravy rather than soup. If you have lots of leftover chicken then use 2nd can of soup and increase vegetables as required.

Pre-heat oven to 375.

Topping: In 2 cup microwave glass measuring cup melt butter and let cool. In bowl mix together dry ingredients - add cheese. To cooled butter whisk in milk & egg. Stir into dry ingredients. Spoon over chicken/vegetable mixture, spread evenly. Bake in 375 oven until lightly golden - 30-35 minutes.


I microwaved fresh carrots, parsnips and turnip, and then added frozen peas. In this recipe hubby can't tell what veggies he's eating.

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