Casserole Recipes Chicken Recipes Dinner

Country Chicken Green Bean Cornbread Pie

Name: Country Chicken Green Bean Cornbread Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups fully cooked shredded chicken; 1 can (about 15 ounces) green beans, drained well; 1 can (about 15 ounces) whole-kernel corn, drained well; 1 cup low-sodium chicken broth; 1 cup milk, divided: 2/3 cup for filling and 1/3 cup for topping; 2 tablespoons butter, plus a little for greasing; 2 tablespoons all-purpose flour, for the filling gravy; 1 package (8.5 ounces) corn muffin or cornbread mix that calls for 1 egg and 1/3 cup milk; 1 large egg; 1 teaspoon onion powder; 1 teaspoon garlic powder; Salt and black pepper, to taste; 1 cup shredded cheddar cheese, optional, for topping

By Corinne Griffith

October 15, 2026 6 Min Read

Jump to Recipe

This country chicken green bean cornbread pie combines shredded chicken, green beans, and corn in a light gravy under a golden cornbread topping. It has the comforting feel of a pot pie, with a simple mix-based topping instead of rolled pastry.

Cooked chicken and canned vegetables keep preparation manageable. A short stovetop step gives the filling enough body to support the batter, then the oven bakes the cornbread while the gravy bubbles below. Serve it in warm, spoonable portions after a brief rest.

Why This Chicken Cornbread Pie Works

A complete casserole: Chicken, vegetables, gravy, and cornbread share one dish.
A useful cooked-chicken meal: Roast or rotisserie chicken can go into the filling.
A simple topping: A small box of cornbread mix replaces making dough from scratch.
A lightly thickened filling: Butter and flour give the broth and milk enough body.

The cornbread forms the top crust. There is no bottom pastry, and the filling stays creamy rather than firm enough to slice like a traditional pie.

Ingredients and Helpful Choices

2 cups fully cooked shredded chicken
1 can (about 15 ounces) green beans, drained well
1 can (about 15 ounces) whole-kernel corn, drained well
1 cup low-sodium chicken broth
1 cup milk, divided: 2/3 cup for filling and 1/3 cup for topping
2 tablespoons butter, plus a little for greasing
2 tablespoons all-purpose flour, for the filling gravy
1 package (8.5 ounces) corn muffin or cornbread mix that calls for 1 egg and 1/3 cup milk
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and black pepper, to taste
1 cup shredded cheddar cheese, optional, for topping

Cooked chicken: Use short shreds or small pieces so it distributes evenly. Remove rotisserie skin and bones before measuring. A seasoned chicken can bring plenty of salt, so taste the gravy before adding more.

Canned green beans and corn: Drain both well. Their packing liquid would add extra water and salt to the gravy. The beans are already tender and become soft during baking, which suits this style of casserole.

Broth, milk, butter, and flour: These make the light gravy. Reserve 1/3 cup of the milk for the cornbread before you begin the filling. That keeps the two parts of the recipe separate and avoids making either one too wet.

Cornbread mix: Choose an 8.5-ounce mix that uses 1 egg and 1/3 cup milk. Those are the proportions in the JIFFY corn muffin directions. Other mixes may require different ingredients, so read your package and adjust the batter preparation accordingly.

How to Make Country Chicken Green Bean Cornbread Pie

1. Prepare the oven and dish

Heat the oven to 400 degrees F. Grease a 3-quart casserole dish with enough headroom for the cornbread to rise. Set it on a rimmed baking sheet to catch any drips. A standard shallow 9-inch pie plate is too small for the full batch. Drain the canned beans and corn thoroughly.

2. Make a light gravy

Melt the butter in a large saucepan or deep skillet over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the broth, then 2/3 cup of the milk, keeping the remaining 1/3 cup separate for the topping. Add the onion and garlic powders. Simmer gently for 3 to 5 minutes, stirring, until the sauce lightly coats a spoon.

3. Heat the filling

Fold the cooked chicken, drained green beans, and drained corn into the gravy. Heat gently for several minutes, until the filling is hot throughout. Taste and add pepper and salt only as needed. If very thick, add a small splash of broth; it should be spoonable rather than runny. Transfer the hot filling to the greased casserole dish and spread evenly.

4. Mix and add the cornbread

In a separate bowl, stir the cornbread mix, egg, and reserved 1/3 cup milk just until combined, following any additional package mixing directions. Do not add the full cup milk or a separate 1/3 cup water to this batter. Drop spoonfuls evenly over the hot filling and gently join them into a layer without stirring into the gravy.

5. Bake until the topping is done

Bake for about 30 to 40 minutes, until the cornbread is set and golden and the center of the chicken filling reaches 165 degrees F. If using cheddar, scatter it over the topping during the final 10 minutes. Check the cornbread itself with a toothpick, stopping before the wet filling: it should come out without raw batter. If the top browns early, tent loosely with foil and keep baking until the middle is done.

6. Rest and serve

Let stand for about 10 minutes so the gravy settles and the cornbread is easier to portion. Spoon into bowls with chicken, vegetables, and a piece of golden topping in each serving.

Choosing a Dish That Fits

The full chicken-and-vegetable filling plus rising batter needs more space than a standard shallow 9-inch pie plate. Use a 3-quart casserole dish and leave headroom above the batter. Set the dish on a rimmed tray in case the gravy bubbles at the edges.

A wide dish spreads the cornbread into a thinner layer, while a deeper dish gives a thicker topping that may need longer to bake through. Use the doneness checks rather than assuming every pan finishes at exactly 35 minutes.

Keeping the Cornbread from Turning Gummy

Thicken the filling first. Loose broth and milk can soak into the batter before it sets. A light gravy gives the filling more body. It should still be moist and spoonable, not a dry paste.

Start with hot filling. Heat the chicken and vegetables in the gravy before adding them to the baking dish. That helps the underside of the cornbread heat promptly.

Keep the batter separate. Stir it only until combined, then place spoonfuls across the filling and join them gently. Avoid mixing the batter into the gravy.

Check both layers. A toothpick should come out of the cornbread without raw batter, while the chicken filling should reach 165 degrees F. A toothpick pushed all the way into the creamy filling will naturally come out wet, so check the bread layer deliberately.

Serving Ideas and Variations

A crisp salad, a tangy slaw, or sliced tomatoes provides a fresh contrast to the gravy and cornbread. The casserole already includes chicken, vegetables, and a bread topping, so it needs very little alongside it.

Cooked turkey can replace the chicken. For a little heat, add a small amount of chopped pickled jalapeno to the filling or a pinch of cayenne to the gravy. The optional cheddar gives the top a cheesy finish; add it late so it can melt without covering raw batter for the whole bake.

If you enjoy chicken and cornbread together, try Chefmaniac’s crispy chicken cornbread dressing cakes or Southern chicken cornbread stuffing pockets. For another creamy casserole, bookmark the chicken broccoli cheddar gnocchi bake. Browse the Casserole Recipes collection for more dinner ideas.

Make-Ahead, Storage, and Reheating

For a head start, make the filling a day ahead, cool promptly, and refrigerate covered at 40 degrees F or below. Keep the dry mix and topping ingredients separate. Reheat the filling thoroughly before adding fresh batter and baking. Count the make-ahead day toward the cooked chicken’s storage time.

Refrigerate cooked portions within 2 hours in shallow covered containers and use within 3 days, including any earlier storage of the chicken. Reheat leftovers to 165 degrees F, following USDA guidance for leftovers.

Warm portions covered in the oven or microwave until the middle is hot, then uncover briefly in the oven if you want to dry the top slightly. Add a little broth around the filling only if it seems dry.

For freezing, the cooked filling alone keeps its texture better than the assembled pie. Freeze cooled filling airtight for up to about 2 months for quality, thaw in the refrigerator, reheat, and add fresh cornbread batter before baking. A baked topping softens more after freezing.

Frequently Asked Questions

Can I use a standard pie plate?

A standard shallow 9-inch plate is too small for the full batch. Use a 3-quart casserole dish with room for the batter to rise.

Where does the milk go?

Use 2/3 cup in the filling gravy and reserve 1/3 cup for the cornbread topping. Do not pour the full cup into either part.

Do I add water to the cornbread batter?

The specified mix uses an egg and 1/3 cup milk, so no separate water is added here. Follow your package if using a mix with different preparation requirements.

Can I use raw chicken?

This method requires fully cooked chicken. Cook it separately before shredding and measuring; raw chicken is not a direct substitution.

Why is the cornbread wet underneath?

The filling may be too thin or cold, or the topping may need more baking time. Start with hot thickened filling, avoid overmixing the batter, and check the bread layer itself for doneness.

Can I leave out the cheese?

Yes. It is optional. The cornbread will still rise and brown without it.

Let the pie rest briefly, then spoon out warm portions with chicken, vegetables, and a piece of golden topping. The creamy filling and soft cornbread make a comforting meal from familiar pantry ingredients.