Chicken pot pie was always a favorite meal of mine when I was younger. Rich and comforting, it was something I always looked forward to when the weather got cooler in the fall. It’s like a rich stew, but better because there’s a buttery pie crust on top.

As I got older, I still enjoy pot pies but also like things that are easy to make. I also am less likely to eat a dinner that includes buttery pie crust. At least not on a normal day.

So this is sort of a compromise. It’s easy to make and lower in calories, but still has that comforting top, only in the form of a cornbread topping. Kind of like a dumpling when you eat it. Now, I definitely cut corners on this recipe and used a box of corn muffin mix. I rarely do things like this, but at the time I made this I was looking for convenience. If you have a similar homemade corn muffin recipe, you can certainly use that in place of that. Or your favorite store brand mix will work too.

The rest of this dish is some chicken, vegetables and diced tomatoes. It’s amazingly simple, comes together in one pan, and makes a weeknight meal that is different, healthy, and delicious.

Southwest Chicken Pot Pie

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Course: Main Course
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 481kcal


  • 2 tbsp Ava Jane's Avocado Oil
  • 1 lb diced chicken breast
  • 1 onion diced
  • 1-2 jalapenos minced
  • 1/2 bell peppers diced
  • 1 carrot diced
  • 3 cloves garlic minced
  • 2 tsp Ava Jane's Kitchen Los Muertos Barbecue spice blend
  • 10 ounce can diced tomatoes with green chilis
  • 8.5 ounce package corn muffin mix


  • Preheat oven to 350 degrees F.
  • Heat the oil in a deep oven proof skillet to medium high heat. Add the chicken and cooked until browned.
  • Add the onions, both peppers, and carrots. Cook until softened. 
  • Add the garlic and Los Muertos Barbecue seasoning blend. Stir and cook for one minute. 
  • Add the tomatoes and stir. 
  • Prepare the corn muffin mix according to the directions onthe package. 
  • Dollop the mixture over the skillet.
  • Bake for 20 minutes, until top is lightly browned and cornbread mixture is done. 
  • Serve immediately.


Use this again: You could use leftovers in tacos or over nachos. 
For one or two servings: This recipe easily halves or doubles, but baking time may vary. 
Store leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.


Calories: 481kcal | Carbohydrates: 51g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 648mg | Potassium: 759mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3243IU | Vitamin C: 35mg | Calcium: 79mg | Iron: 3mg