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Southern Chicken Pot Pie with Cornbread Crust

Southern Chicken Pot Pie with Cornbread Crust reads richness 5.9, umami 5.7 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Southern main, about 59 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.6 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Richness 5.9 · Umami 5.7 · Salinity 4.7 · Allium 4.3 · Sweetness 3.4 · Sourness 2.5 · Funk & Ferment 1.7 · Earthy 1.6 · Warm Spice 1.4 · Herbaceous 1.2 · Nutty 1.1 · Fruity 1.1 · Bitterness 0.8 · Heat 0.8 · Floral 0.6

What's in it (17)

• boneless chicken — 907 g
• unsalted butter — 109 g
• yellow onion — 110 g
• carrots — 120 g
• garlic — 9 g
• all-purpose flour — 40 g
• low-salt chicken broth — 710 g
• regular milk — 237 g
• frozen corn kernels — 237 g
• salt — 7 g
• black pepper — 3 g
• cornmeal — 237 g
• all-purpose flour — 91 g
• baking powder — 15 g
• buttermilk — 237 g
• egg — 100 g
• salt — 3 g

Time & effort: about 59 min (49 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 135.7 kcal, 13.8 g protein, 4.6 g fat, 16.4 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Preheat oven to 425 F. Pat the chicken dry and season with 1/2 tsp of the salt and a few grinds of the pepper.
2. Melt 2 tbsp of the butter in a large (10-12 inch) oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken in a single layer until golden on the first side, 4-5 minutes, then flip and cook until golden on the second side, 3-4 minutes (it will finish cooking later). Transfer to a plate.
3. Add 4 tbsp of the butter to the same pot over medium heat. Add the onion and carrots; sauté until softened and lightly golden, 5-6 minutes. Add the garlic and cook until fragrant, 30 seconds.
4. Sprinkle the 1/3 cup flour over the vegetables and stir constantly, cooking 1-2 minutes, until the raw flour smell is gone and the mixture looks pasty.
5. Slowly whisk in the chicken broth, then the milk, scraping up any browned bits from the bottom of the pot. Bring to a simmer, whisking often, until thickened enough to coat the back of a spoon, 4-5 minutes.
6. Return the chicken and any accumulated juices to the pot along with the corn, the remaining 1 teaspoon salt, and the pepper. Simmer until the chicken reaches 165 F and the filling is thick and gently bubbling, 6-8 minutes. Taste and adjust salt, then remove from heat.
7. Whisk the cornmeal, 3/4 cup flour, baking powder, and 1/2 tsp salt together in a bowl. In a second bowl, whisk the buttermilk, egg, and remaining 2 tbsp melted butter until smooth, then pour over the dry ingredients and stir just until combined (a few lumps are fine — overmixing makes the crust tough).
8. Working quickly while the filling is still hot, dollop the cornbread batter over the top in large spoonfuls, spreading gently with the back of a spoon to mostly cover the surface (it will spread further as it bakes).
9. Transfer the skillet to the oven and bake until the cornbread topping is deep golden brown and a toothpick inserted into it comes out clean, 18-22 minutes.
10. Let rest 10 minutes before serving so the filling sets enough to hold its shape when spooned.

Dishes with a similar flavor shape

• Italian Wedding Soup — Italian
• Buttermilk Chicken and Dumplings — Southern
• Split Pea Soup with Smoked Ham — American
• Shepherd's Pie with Cheddar Mashed Potato Top — American
• Vegetarian Shepherd's Pie with Lentils — British

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.