Ingredients Chicken Cornbread Chicken Pot Pie 8 Reviews This southern take on a Yankee classic is truly all-American Slideshow: More Chicken Recipes By Scott Hocker Published on January 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Scott Hocker Active Time: 30 mins Total Time: 50 mins Yield: 6 to 8 Ingredients Filling 2 tablespoons extra-virgin olive oil 1 large onion, chopped 3 garlic cloves, finely chopped 3 large carrots, cut into chunks 1 baking potato, peeled and cut into chunks Kosher salt Freshly ground black pepper 1/4 all-purpose flour 3 cups chicken stock or low-sodium broth 2 cups shredded rotisserie chicken Cornbread 1 1/4 cups cornmeal 1/3 cup all-purpose flour Kosher salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 large egg 1 cups well-shaken buttermilk Directions Make the filling In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place the filling in a 10-inch pie plate. Make the cornbread In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Pour the batter over the filling in the pie plate. Bake the pot pie until the filling is bubbling and the cornbread is golden, about 25 minutes. Rate it Print