Cornbread Chicken Pot Pie

This was a terrible recipe. The measurements were off, the entirety of what we made barely fit into the specified pie pan we were supposed to use, the cornbread had no flavor and was much too dry and wasn’t “pourable”, there wasn’t a temperature listed to bake at, and the filling was alright but nothing to sing over.

Since no oven temperature was listed, I baked mine at 350 degrees until the cornbread was golden brown and cooked all the way through. I can see baking at a higher temp would speed up that process. The filling as directed was delicious -- we used Costco's rotisserie chicken and I didn't add anything to the filling. It was savory and what I thought a pot pie filling should taste like. The cornbread was horrible. It was tasteless and did not add anything to this dish. If I decide to make this dish again (because I like the idea of cornbread on top of pot pie instead of pastry), I will use my own cornbread recipe.

No oven temp listed and my filling was practically spilling over the pie dish (I’m using a 12”). The cornbread didn’t cover the filling either. I added rosemary, paprika, and cayenne since I know most stew-like recipes can be bland. I guess I need a deeper pie dish for this one, or a deep cast iron dish.

made this entirely in my 12" cast iron skillet. Glad I added a spice mix for flavor. Baked 425 d for 20 minutes and was spot on. The corn bread, which I did not think would be sufficient rose to over an inch! Much more than we could eat,

The comments I've read, though only a few, don't really make me want to attempt this dish. I thought it sounded so good, but no temp, no flavor, too much filling. I'm not a confident cook and to have a meal turn out bland is very devastating. Further to NOT know what temp to set the oven for... come on, that IS a very critical part of the recipe. The picture also shows a fairly burnt topping - clearly well beyond 'golden' - the center is golden the edges are definitely burnt.

I think the 1 cup of buttermilk must be a typo. What resulted would never "pour". Tried 2 cups buttermilk but didn't brown after 25 min on 400. Also, there was a lot of extra filling and cornbread mixture which I couldn't fit. In the end, despite adding a bit of thyme, sage and rosemary, there wasn't a lot of flavor to the dish.

Can I add the cornbread to the filling in the cast iron pan and bake it in that?

No oven temperature is listed.