A spicy twist on a comfort-food favorite

When you’re craving comfort food, nothing fits the bill like a chicken pot pie. Angela Wadlington at Chick-fil-A’s test kitchen kicks the tried-and-true recipe up a bit using seasonal Chicken Tortilla Soup, a cornbread crust and a Tex-Mex-inspired filling. This recipe simplifies the steps required in the classic dish, and you can pair it with a Kale Crunch Side or another side for a quick and satisfying weeknight meal. 


Cornbread Crust:

  • ¼ cup canola oil
  • 2/3 cup buttermilk
  • 1 large egg
  • ¼ cup shredded cheese
  • 1 4 oz. can green chiles
  • ½ cup flour
  • ½ cup yellow corn meal
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda



  • 1/3 cup crema Mexicana (Crema Mexicana can be found in the dairy case at most supermarkets. Sour cream is a good substitute if crema Mexicana isn’t available in your area.) 
  • 1/3 cup mild salsa verde
  • ½ cup shredded cheddar cheese
  • 1 tablespoon cilantro, finely chopped



Heat oven to 375°F.

Cornbread batter:

  • Mix together canola oil, buttermilk, egg, cheese and green chiles. Set aside.

  • In a medium-sized bowl, combine the flour, corn meal, sugar, salt and baking soda. Set aside.
  • Mix wet ingredients into dry ingredients, blending well. Set aside.


In a large bowl, mix Chick-fil-A Chicken Tortilla Soup, crema Mexicana, salsa verde, cheese and cilantro. Set aside.


  • Add 1 cup tortilla soup filling to each 9 oz. ramekins.

  • Top each ramekin with 1/8 cup of cornbread batter, filling and spread evenly.
  • Place ramekins on a lined pan and bake for 20 minutes or until crust is completely baked and golden brown.
  • Serve while hot.

*Cook times are approximate and can vary. 

Tagged In: Chicken Chicken Tortilla Soup Pot Pie Recipes Recipe Soup Tortilla