CANNABIS-INFUSED HONEY CORNBREAD POT PIE SKILLET

A made-up comfort dish built like soul food meets cozy cottage pie. Sweet-savory shredded chicken sits in a rich smoked gravy with corn, onions, and greens, then gets topped with a soft honey cornbread lid that bakes right in a small skillet. It is warm, nostalgic, a little unexpected, and perfect for one hungry person or two people sharing.

Terpene Pairing

Myrcene + Caryophyllene — deep comforting body with peppery warmth that fits smoky gravy, cornbread, and tender chicken beautifully.

Suggested Strains

Northern Lights • OG Kush • Bubba Kush

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Honey Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
1 tbsp honey
½ tsp black pepper
½ tsp smoked paprika

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, honey, pepper, and smoked paprika.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Soul Food Filling

Ingredients

1½ cups shredded cooked chicken
½ small onion, diced
1 garlic clove, minced
½ cup corn kernels
½ cup chopped collard greens or kale
1 tbsp flour
¾ cup chicken stock
¼ cup heavy cream
1 tbsp olive oil
1 tsp hot sauce
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 tbsp cannabis honey butter

Instructions

1. Heat olive oil in a small cast iron skillet or oven-safe dish.
2. Cook onion 3 minutes until softened.
3. Add garlic and cook 30 seconds.
4. Add corn and greens. Cook 2 minutes.
5. Stir in flour and cook 1 minute.
6. Slowly whisk in chicken stock and cream.
7. Add chicken, hot sauce, paprika, salt, and pepper.
8. Simmer 3–4 minutes until thick and creamy.
9. Stir in 1 tbsp cannabis honey butter.
10. Remove from heat.

Step 4 — Honey Cornbread Topping

Ingredients

½ cup cornmeal
½ cup flour
1 tsp baking powder
¼ tsp salt
1 egg
⅓ cup buttermilk
1 tbsp melted butter
1 tbsp honey

Instructions

1. In a bowl mix cornmeal, flour, baking powder, and salt.
2. In another bowl whisk egg, buttermilk, melted butter, and honey.
3. Stir wet ingredients into dry until just combined.
4. Spoon the batter over the filling in the skillet.
5. Spread gently to cover most of the top.

Step 5 — Bake

Instructions

1. Bake at 375°F / 190°C for 18–22 minutes until the cornbread is golden.
2. Brush the top lightly with a little extra melted cannabis honey butter if desired.
3. Rest 5 minutes before serving.