Cornbread Pot Pie

September 09, 2015

The best versions of this familiar pot pie are made with chili and cheese. This cornbread spring pot pie version is a creamy vegetable base made with spring’s flavorful asparagus, sweet corn, zucchini and carrots. Don’t hesitate to add or substitute it with whatever seasonal vegetables are available.

CORNBREAD:
1 package of Krusteaz Gluten Free Corn Bread mix
1 egg, beaten
? cup vegetable oil
½ cup non fat Greek Yogurt

FILLING:
1 cup asparagus, chopped
1 cup carrots, chopped
1 cup zucchini, chopped
1 cup frozen sweet corn
¼ cup leeks, chopped
1½ cups vegetable broth
1 cup of milk (or unsweetened plain coconut milk)
? cup gluten-free or all purpose flour
1 tsp. poultry seasoning
¼ tsp. Himalayan salt
¼ tsp. freshly ground pepper
pinch of sugar
(optional) 2 Chicken Breasts, cooked and diced OR ½ roasted chicken, shredded

Prepare cornbread mixture, set aside. Preheat oven at 400 degrees F. Spray pie dish with cooking spray. In a large saucepan add asparagus, carrots, zucchini, corn, leeks, vegetable broth, milk, salt,...
See the full directions on my site

Nutritions

Calories
1098

Sodium
3651mg
152% DV

Fat
31g
48% DV

Protein
38g
77% DV

Carbs
202g
69% DV

Fiber
30g
120% DV