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King Ranch Chicken Pot Pie with Cornbread Crust

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This King Ranch Chicken Pot Pie with Cornbread Crust combines classic Tex-Mex flavors with a creamy, cheesy chicken filling and a golden, tender cornbread topping. It’s a comforting, crowd-pleasing casserole that’s easy enough for a weeknight and special enough for company.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 1 tablespoon olive oil or unsalted butter
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilies (like Ro-Tel), drained well
  • 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar (optional)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (dairy or unsweetened non-dairy)
  • 1/4 cup vegetable oil or melted butter
  • 1 large egg
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and both bell peppers. Cook for 5-6 minutes, stirring occasionally, until softened and slightly golden. Add minced garlic and cook for 1 minute.
  3. Stir in shredded chicken and drained diced tomatoes with green chilies. Add chili powder, smoked paprika, cumin, salt, and black pepper. Mix well and cook for another 2 minutes.
  4. Reduce heat to low. Stir in cream of chicken soup and sour cream. Let the filling bubble gently for 3-4 minutes, stirring often, until creamy and heated through. Turn off the heat and fold in 1 cup shredded cheddar cheese until melted.
  5. Pour the creamy chicken mixture into the prepared baking dish and spread evenly.
  6. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, oil or melted butter, and egg until smooth. Pour wet ingredients into dry and stir until just combined. Fold in 1/2 cup shredded cheese, if using.
  7. Pour the cornbread batter over the chicken filling. Gently spread with a spatula to cover the filling completely. Sprinkle remaining 1/2 cup cheese over the top.
  8. Bake in the center of the oven for 25-30 minutes, or until the cornbread crust is golden brown and a toothpick inserted in the center comes out clean. The filling should be bubbling around the edges.
  9. Let the pot pie cool for at least 10 minutes before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend in the crust and ensure your cream soup is gluten-free. Rotisserie chicken makes prep quick. Add jalapeños or pepper jack cheese for extra heat. Let the pot pie rest before serving for cleaner slices. Leftovers keep well and flavors improve overnight. You can use a boxed cornbread mix in a pinch.

Nutrition

Keywords: king ranch chicken, pot pie, cornbread crust, easy dinner, family meal, casserole, comfort food, Tex-Mex, chicken casserole, weeknight dinner

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