Our first snow has hit our little town, so it’s only fitting that we make Chicken Pot Pie. We eat Gluten Free in our house and trying to get the Gluten Free crust was more time consuming than helpful. Since necessity is the mother of invention, enter cornbread topping. I know I’m not the only one to have done this. But I will say, I think I was spoiled by those Wade’s cornbread rolls in my hometown, so my expectation of cornbread is pretty high.
Cornbread Crust Chicken Pot Pie
Equipment
- 1 Deep Pie Dish
Ingredients
- 1 14 oz Frozen Mixed Vegetables
- 1/4 cup Butter (or Plant Based Butter)
- 1 cup Chicken Bone Broth
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 tbsp Gluten Free Flour (1:1 Bob Mills is my favorite)
- 2 cups Milk or Unsweetened Almond Milk (Dairy Free option)
- 2 cups Cooked Shredded Chicken
Cornbread Crust
- 1 cup Plain Yellow Cornmeal
- 1 cup Gluten Free Flour (1:1 Bob Mills)
- 2 tbsp Sugar
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1/2 Stick of Butter (melted and cooled)
- 1 Cup of Milk or Unsweetened Almond Milk
- 4 tbsp Local Honey
- 2 Large Eggs
- 1 cup Shredded Cheese or Plant Based Cheese
- 1 15 oz. Can of Whole Kernel Corn (drained)
Instructions
- Preheat oven to 400.° Spread butter around your pie dish or spray with cooking spray.
Veggie Base
- Put the frozen vegetables in a pot or saucepan and fill with water. Cook until tender (5- 10 minutes). Drain and put in pie pan.
- Melt 1/4 cup butter in saucepan. Add broth, salt, pepper, flour and stir well.
- Add the milk and stir until thickens again.
- Once removed from heat, pour the base sauce over the vegetables and then fold in the cooked chicken.
Cornbread Crust
- Mix the flour, cornmeal, salt, baking powder, sugar in a bowl and stir until combined.
- Add the milk, butter, honey and eggs until the mixture is smooth. Fold in the cheese and corn.
- Spoon the cornbread crust on top of the vegetable base and bake until golden brown (20-25 minutes).