Jalapeño Cheddar Chicken Pot Pie Casserole

A creamy chicken pot pie filling topped with cheesy jalapeño cornbread. Comfort food with just the right amount of heat.

Prep Time: 20 minutes
Cook Time: 30 minutes
Rest Time: 10 minutes
Serves: 8

Ingredients

Wet Ingredients

2 tbsp butter
2 (10.5 oz) cans cream of chicken soup
1 to 1½ cups chicken broth
½ cup sour cream

Dry Ingredients

2 (8.5 oz) boxes Jiffy Corn Muffin Mix (or your favorite cornbread mix)

Vegetables / Produce

1 cup frozen peas
1 cup frozen corn
1 yellow onion, diced
4 carrots, diced
4 celery stalks, diced
2 jalapeños, diced (plus extra slices for garnish if desired)

Meat

1 rotisserie chicken, shredded (or about 4 cups cooked shredded chicken)

Cheese

2 cups freshly grated sharp cheddar cheese

Seasonings

1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper

Directions

Make the Filling

1. Preheat the oven to 400°F.

2. Melt the butter in a large skillet or Dutch oven over medium heat.

3. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened.

4. Stir in the garlic powder, onion powder, salt, and pepper.

5. Add the cream of chicken soup and chicken broth. Stir until smooth and gently simmer over medium-low heat for 3 to 5 minutes.

6. Stir in the shredded chicken, frozen peas, and frozen corn. Cook another 3 minutes until heated through.

7. Remove from the heat and stir in the sour cream.

8. Pour the filling into a greased 9x13-inch baking dish.

Make the Cornbread Topping

1. Prepare the cornbread mix according to the package directions.

2. Fold in the shredded cheddar cheese and diced jalapeños.

3. Spread the cornbread batter evenly over the chicken filling.

4. If desired, top with extra jalapeño slices.

Bake

1. Bake at 400°F for 25 to 30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

2. Let the casserole rest for 5 to 10 minutes before serving.

Optional Honey Butter Topping

Wet Ingredients

2 tbsp melted butter
1 tbsp honey

Whisk together and brush over the warm cornbread immediately after it comes out of the oven.