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, 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.
Cornbread Spring Pot Pie Recipe https://delightfulmomfood.com/cornbread-spring-pot-pie/ May 13, 2015