When it’s cold outside, a simple, cozy dinner makes everything better. Slip into sweatpants, curl up on the couch, and enjoy this easy twist on chicken pot pie. It’s the kind of meal I actually make on busy nights—quick, satisfying, and forgiving when you’re using pantry shortcuts.
This Skillet Cheddar-Cornbread BBQ Chicken Pot Pie started as a throw-together dinner and turned into a recipe I now buy ingredients for on purpose. It’s comforting, straightforward, and delicious enough to serve to friends on game day or to savor solo after a long day.
The recipe combines familiar comfort-food elements in an easier, updated form. Using a boxed cornbread mix, frozen vegetables, and bottled barbecue sauce keeps it fast and budget-friendly, while chicken, onion, garlic, cheddar, and optional jalapeños add rich, satisfying flavor. The result is a hearty skillet meal with a cheesy cornbread crust baked right on top of a saucy, veggie-studded BBQ chicken filling.
I love making this in a single skillet because it moves from stovetop to oven with minimal dishes and fuss. The cheddar-spiked cornbread topping is faster and less frustrating than a roll-out crust, and it doubles as a side-dish reimagined. If you like a little heat, press sliced jalapeños into the batter before baking—totally optional, but a great touch.
The BBQ chicken filling is thick, saucy, and packed with vegetables—just make sure your frozen veggie mix includes corn. The corn kernels echo the cornbread topping and brighten the dish. Use your favorite barbecue sauce, ideally something on the thicker side so the filling isn’t runny.
Skillet Cheddar-Cornbread BBQ Chicken Pot Pie
5 from 4 reviews
- Author: Morgan
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 3 tablespoons butter
- 1 pound boneless, skinless chicken thighs or breast, cut into chunks
- Kosher salt and black pepper, to taste
- 1 small onion, chopped
- 3 cloves garlic, minced
- 10 ounces mixed frozen vegetables (include corn)
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup barbecue sauce
- 1 (8.5-ounce) package cornbread and muffin mix
- 1 large egg
- ⅔ cup whole milk
- 6 ounces (about 1½ cups) cheddar cheese, divided
- 1 jalapeño, sliced, optional
- Scallions, chopped, for topping
- Cilantro, chopped, for topping
Instructions
- Preheat the oven to 400°F.
- Melt the butter in a 9-inch cast-iron skillet over medium-high heat. Add the chicken, season generously with salt and pepper, and sauté until cooked through, about 5 minutes. Transfer the chicken to a plate and set aside.
- Add the onion to the skillet and sauté until tender and golden, about 4 minutes. Mix in the garlic and frozen vegetables and cook 1 additional minute. Sprinkle the flour over the vegetables and stir until it forms a paste. Pour in the chicken broth and bring to a simmer, stirring until thickened, about 10 minutes. Stir in the barbecue sauce, return the chicken to the skillet, and combine. Turn off the heat and set aside.
- In a medium bowl, combine the cornbread mix, egg, and milk until smooth. Stir in 1 cup of the cheddar cheese. Spoon the cornbread batter over the skillet filling and spread gently with the back of a spoon. Press jalapeño slices into the top, if using, and sprinkle with the remaining cheddar cheese. Bake until the cornbread is golden and cooked through, about 25 minutes.
- Top with chopped scallions and cilantro. Serve warm.
- Prep Time: 20 mins
- Cook Time: 25 mins
