Both Kari and I thought it was one of the best chicken pot pies we've ever had. The filling tasted exactly as a chicken pot pie filling should (and you could top it with a pie crust, instead, if you wanted to) and the cornbread gave a sweet, crumbly southern touch. I will make this again and again.
Last night I discovered that the pie doesn't make great leftovers. Everything dried out a little. So eat it fresh from the oven!