Beer Cornbread Topped Chicken Pot Pie

Happy 2013.

Anyone broken their New Years Resolutions yet?

I love resolutions, I just don’t make those “I’m going to remove things I love from my life” kind.

I make resolutions that are more inline with goals. As in:

-I’m going to take a homemade pasta class

-I’m going to read more food lit

-I’m going to explore vegan cooking, because produce is amazing

Someday I’ll set the “I’m going to start homebrewing this year” resolution, but I’m not there yet.

Beer Cornbread Topped Chicken Pot Pie2

It’s possible that were you live, it’s actually cold right now. And maybe you set a resolution about cooking more often, if that’s the case, I have the perfect thing for you.

Chicken pot pie, with cornbread build right in. Oh, and some beer.

Beer Cornbread Topped Chicken Pot Pie


  • 4 ears of corn
  • 2 tbs butter, plus 2 tbs, divided
  • 1 large shallot, chopped
  • 2 large carrot, peeled and sliced into rings
  • 1 cup peas
  • 2 ribs of celery, chopped
  • 2 tbs oil
  • 4 boneless skinless chicken thighs, chopped into bite sized pieces
  • 3 tbs flour
  • 3 cups chicken broth
  • 4 sage leaves, minced (about ½ tsp)
  • ½ tsp salt
  • ½ tsp pepper
  • (1/3 more, plus more chicken)
  • Cornbread top:
  • 3/4 cup yellow cornmeal
  • 3/4 cup flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • ½ cup beer (pilsner or low to medium hopped pale ale)
  • 1 large egg
  • 3 tbs melted butter
  • Yield: 6 servings


  1. Preheat oven to 400.
  2. Cut the corn off the ears, set aside.
  3. In a large pot, melt 2 tbs butter. Add the shallots and cook until softened, about 3 minutes. Add the carrots, peas, and celery, cook until the vegetables have soften about an additional 5 minutes. Remove from pot, set aside.
  4. Heat the olive oil. Add the chicken, cook until browned on all sides, about 5 minutes, remove chicken from pot.
  5. Add remaining 2 tbs butter, heat until melted. Spinkle flour on top, whisk until well combined. Add the chicken broth and bring to a low simmer. Return the chicken and vegetables to the pot along with the corn, allow to simmer for about 10 minutes.
  6. Place 6 individual, oven safe bowls (about 1 ½ cup sized) on a baking sheet. Pour chicken soup into bowls until about 2/3 full.
  7. Ina large bowl, add the cornmeal, flour, baking powder, salt and stir until combined. Make a well in the dry ingredients, add the beer, egg and melted butter. Stir until just combined.
  8. Top the bowls with cornbread mixture (it’s OK if the batter sinks, it’ll rise during baking).
  9. Bake at 400 for 20 minutes or until cornbread is golden brown.


 Beer Cornbread Topped Chicken Pot Pie3

25 thoughts on “Beer Cornbread Topped Chicken Pot Pie

  1. I’ve tried to stop setting resolutions for myself that aren’t really all that achievable, and I’ve now started to make ones that I have a chance of pulling off! I love, love, love making chicken pot pie with cornbread topping! It’s so delicious!

  2. Chicken pot pie. Wow, it’s my favorite winter meal. Thank you–looks wonderful! I love goal-oriented resolutions, too. Happy new year!

  3. Oh my word. It’s actually quite cold here in Arizona, and I’ve been spending a lot of time thinking about pot pies. Now I’m going to be spending a lot of time thinking about THIS pot pie. And I agree with Averie – those dishes are too cute!!

    1. Thanks! It’s starting to get “colder” her in LA, although I’ve only really needed to wear a coat once. Most of the time a heavy sweater will do. But that is still not deterring me from eating my body weight in pot pies!

    1. I know, I can’t even pretend anymore. The best I can do is cut back. But I start to panic if I think about giving something up forever.

  4. I love that you topped it with cornbread! (cornbread made with beer, no less!)

    My boyfriend and I unknowingly resolved to brew beer this year – I bought him an IPA kit for his birthday and we ended up starting it on New Years Day!

    1. That’s so awesome! You’ll have to post the recipe for the IPA once you get it done. WHEN I do homebrew, my first beer with be a spicy IPA.

      1. Since we have a kit and not just a recipe, it’ll be a little harder…but we do have the names and approximate amounts of the 2 hops we used! When we were making it, one of the hops had a citrusy aroma, and the other was a bit more bitter smelling (if it’s possible to smell bitter :-P). I’m so excited to see how it turns out!

  5. I just have no clue how I missed this last week. I love cornbread on chicken pot pie!! or biscuits, anything but stupid pie crust 🙂

  6. What beer would you suggest for pairing (and cooking) this with? We used an IPA and were a little less than thrilled with the outcome–the beer being a little too prevalent in the recipe and not subtle as we had hoped it’d be.

    We said to one another (my partner and I) that we had wished we could have picked up a beer you had suggested but didn’t find one on the recipe page. Just a thought, thanks for the recipes none the less! (the potpie was really good minus the beer)

    1. Thank you for the feedback. It’s really difficult with beer recipes because it all depends on personal preference. No matter what the recipe, no one can ever agree if the beer is too much, not enough or just right. In general, when cooking with beer, the higher hop beer you choose will determine how strong the beer flavor is. IPA’s are some peoples go-to because they give you the biggest beer punch. For other people, they just want a really subtle beer taste, so for them I would say a pilsner.

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