"Chicken pot pie may have its roots in medieval England, but it's now a favorite in households across America. While you can always pick up a store-bought chicken pot pie, making it from scratch is so much more rewarding. Not only can you take easy shortcuts when making homemade versions, you can also add ingredients and make swaps that'll really bring the recipe to the next level."
"Cornbread is both sweet and savory, grainy and fluffy. It brings new textures and flavors that complement the creamy and chewy textures and ultra savory flavors of the chicken and vegetable filling beautifully. Whereas a pastry crust can be tricky to execute, cornbread is a simple "dump-over" recipe that requires no shaping or rolling. Simply make the chicken pot pie filling according to your recipe, adding it to a buttered casserole dish."
Chicken pot pie can be topped with cornbread instead of a pastry crust, creating a sweet-and-savory, grainy-and-fluffy contrast to creamy chicken-vegetable filling. Cornbread eliminates shaping or rolling by acting as a "dump-over" batter poured directly atop the filling before baking. Assemble filling in a buttered casserole dish, spread cornbread batter evenly, and bake at 400 degrees Fahrenheit for about 30 minutes until the cornbread is fluffy. Store-bought shortcuts include rotisserie chicken, frozen vegetables, and boxed cornbread mix. Boxed mixes can be doctored with canned or frozen corn, green chilies, and shredded cheddar for extra flavor. Tater tots can replace pastry for a comforting casserole alternative.
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