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Cornbread Spring Pot Pie Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6
Author: Danielle Fahrenkrug


  • 1 package of Krusteaz Gluten-Free Corn Bread mix
  • 1 egg beaten
  • cup avocado oil
  • ½ cup non fat Greek yogurt
  • 1 cup asparagus chopped
  • 1 cup carrots chopped
  • 1 cup zucchini chopped
  • 1 cup frozen sweet corn
  • ¼ cup leeks chopped
  • cups vegetable broth
  • 1 cup of milk or unsweetened plain coconut milk
  • 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


  • 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.


Serving: 6g