This cornbread pot pie is a creamy vegetable base made with spring's flavorful asparagus, sweet corn, zucchini and carrots, under a golden gluten-free cornbread crust. Don't hesitate to add or substitute it with whatever seasonal vegetables are available.
You are going to love how easy this cornbread chicken pot pie is to make! Add chicken for a hearty dinner, or leave it out for a vegetarian pot pie.
Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 28 to 30 minutes at 400 degrees F
- ⏳ Total Time: 45 minutes, plus 20 minutes to rest
- 🍽️ Serving: 6
- ⚡ Calories: 309kcal per serving, per the recipe card
- 🥣 Ingredients: gluten-free cornbread mix, egg, avocado oil, Greek yogurt, asparagus, carrots, zucchini, corn, leeks, vegetable broth, milk, flour, poultry seasoning and optional chicken
- 🌶️ Flavor Profile: Creamy, savory vegetables under a crisp, slightly sweet cornbread topping
- ✋ Difficulty: Simmer the filling, top with cornbread, bake
Quick Answer
Mix 1 package of gluten-free cornbread mix with 1 beaten egg, ⅓ cup avocado oil and ½ cup Greek yogurt and set it aside. Preheat the oven to 400 degrees F and spray a pie dish. Simmer 1 cup each of chopped asparagus, carrots, zucchini and frozen corn with ¼ cup leeks, 1 ½ cups vegetable broth, 1 cup milk, poultry seasoning, salt, pepper and a pinch of coconut sugar on medium-low for about 5 minutes, then blend in ⅓ cup flour and add cooked chicken if using. Pour it into the dish, scoop the cornbread over the top, and bake uncovered 28 to 30 minutes until golden. Rest 20 minutes before serving.
Jump to:
The best versions of this familiar pot pie are made with chili and cheese. This cornbread pot pie version is a creamy vegetable base instead, and it works with whatever vegetables are in season.
For the cornbread crust, I decided to add Greek yogurt instead of milk. This adds more protein to the dish (especially great if you are omitting the chicken) but also keeps the topping crispy and intact as it bakes.
Why This Cornbread Pot Pie Works
Click to see why it works
- Greek yogurt in the cornbread. It adds protein and keeps the topping crispy and intact.
- Soften the vegetables first. A few minutes in the broth and milk gives them a head start before baking.
- Flour thickens the filling. Blending it in after the vegetables soften makes the creamy base.
- Chunky topping, crispier crust. Leaving the cornbread in scoops gives more crispy edges than smoothing it.
- A 20 minute rest. Covering it after baking lets the filling set before serving.
- Any season. Swap in whatever vegetables are available.
Why You'll Love This Pot Pie
- A super quick throw-together dinner, especially with a store-bought roast chicken.
- Vegetarian or chicken, your choice.
- Gluten-free with a gluten-free cornbread mix and gluten-free flour.
- Budget friendly. Half a roast chicken goes in here, and the other half makes tacos the next night.
- Comfort food that pairs with a bowl of vegetable soup.
Key Ingredients
- Cornbread topping - a package of gluten-free cornbread mix, a beaten egg, avocado oil and nonfat Greek yogurt. Or make my gluten-free cornbread batter.
- Vegetables - asparagus, carrots, zucchini, frozen sweet corn and leeks, or any seasonal vegetables.
- Creamy base - vegetable broth, milk (or unsweetened plain coconut milk) and gluten-free or all purpose flour.
- Seasoning - poultry seasoning, Himalayan salt, black pepper and a pinch of coconut sugar.
- Chicken (optional) - 2 cooked, diced chicken breasts or half a roasted chicken, shredded. See my gluten-free flour guide for more swaps.
See recipe card for quantities.
A Dinner Shortcut I Love
To create a super quick throw-together dinner, I ended up getting a roast chicken from Costco and shredding half of it into this recipe. We had a whole other half of the meat for chicken tacos the next night, all for under $5.
Have leftover chicken? It also works in my Crockpot Chicken Taco Chili or Chicken Tortilla Soup.
How to Make Cornbread Chicken Pot Pie
1Mix the cornbread. Stir the cornbread mix with the beaten egg, avocado oil and Greek yogurt and set it aside. Preheat the oven to 400 degrees F and spray a pie dish with cooking spray.
2Cook the filling. In a large saucepan, add the asparagus, carrots, zucchini, corn, leeks, vegetable broth, milk, salt, pepper, poultry seasoning and sugar. Cook on medium-low for about 5 minutes, until the vegetables soften. Add the flour and blend. Add the diced chicken if using, or leave it out for vegetarian.
3Fill the dish. Pour the filling into the prepared pie dish.
4Add the cornbread. Scoop the cornbread over the filling. Smooth it with a spatula, or leave it in chunks for a crispier topping.
5Bake and rest. Bake uncovered for 28 to 30 minutes, until the cornbread is golden brown. Cover and let it stand about 20 minutes before serving.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Leave the cornbread in chunks for the crispiest topping.
- Don't skip the rest. Twenty minutes covered lets the filling thicken.
- Use any vegetables in season; keep the total about the same.
- Grab a roast chicken to make this a quick weeknight dinner.
- Dairy-free? Use unsweetened plain coconut milk in the filling.
More Comfort Food Recipes
More pot pies to try: my classic Chicken Pot Pie and Philly Cheesesteak Pot Pie.
Cozy dinners for cold nights: Corn Chowder Soup, Instant Pot Beef Stew and Easy Chicken Breast.
Cornbread Pot Pie FAQs
Yes. Leave the chicken out for a vegetarian pot pie. The Greek yogurt in the cornbread adds extra protein.
It replaces milk, adds protein, and keeps the topping crispy and intact as it bakes.
This version uses asparagus, carrots, zucchini, sweet corn and leeks, but you can use whatever seasonal vegetables are available.
Bake uncovered at 400 degrees F for 28 to 30 minutes, until the cornbread is golden brown, then let it rest covered about 20 minutes.
It is when you use a gluten-free cornbread mix and gluten-free flour in the filling.
Two cooked, diced chicken breasts, or half of a roasted chicken, shredded.
More Pot Pie Recipes
Make it a comfort food week with Chicken Pot Pie, Philly Cheesesteak Pot Pie, Gluten-Free Cornbread Muffins and Corn Chowder. I hope you love this cornbread chicken pot pie! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Cornbread Pot Pie Recipe
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Ingredients
Cornbread Topping
- 1 package of Krusteaz Gluten-Free Corn Bread mix
- 1 egg beaten
- ⅓ cup avocado oil
- ½ cup non fat Greek yogurt
Pot Pie 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
- ⅓ cup gluten-free or all purpose flour
- 1 teaspoon poultry seasoning
- ¼ teaspoon Himalayan salt
- ¼ teaspoon freshly ground pepper
- pinch of coconut sugar
- optional 2 Chicken Breasts, cooked and diced OR ½ roasted chicken, shredded
Instructions
- 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, pepper, poultry seasoning, sugar. Cook on medium-low for about 5 minutes until vegetables are softened. Add flour and blend. If vegetarian, leave out chicken. If using chicken, add diced chicken.
- Pour pie mixture into prepared pie dish. Scoop your cornbread mixture over the vegetable base. You can smooth it over with a spatula or leave it on top in chunks for a crispier topping.
- Bake, uncovered, for 28-30 minutes or until cornbread is golden brown. Cover and let stand for about 20 minutes before serving.
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