This comforting Cornbread Vegetable Pot Pie is chocked full of hearty vegetables and has a delicious, crumbly cornbread crust.
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If you're anything like me and have been craving all things comfort food during these cooler months - this recipe is one that certainly satisfies that craving! We give the traditional pot pie a fun, southern spin with a buttermilk cornbread crust for this recipe.
Making this Cornbread Vegetable Pot Pie is a surprisingly laid back process. Once you have all of your veggies chopped, it's just a matter of softening them by sautéing for a few minutes, adding a little flour, stock, and spices, then adding cornbread batter over top and baking until golden. This recipe is also very versatile in that you have the freedom to incorporate any vegetable you prefer in this pot pie - have fun and get creative!
How to Make this Vegetable Pot Pie
Preheat oven to 400 degrees F. Spray or grease a 10-inch pie dish or cast-iron skillet and set aside.
Have all of your vegetables rinsed, chopped and ready to go. This is the first thing I do so that I can bring everything together quickly without having to stop and chop veggies in-between steps.
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add sweet potatoes, mushrooms, celery, carrots, and onion and sauté until veggies soften about 8-10 minutes. Season vegetables with salt, black pepper, garlic powder, onion powder, Spice Hunter's Thyme, and Spice Hunter's Sage. Add minced garlic and cook until fragrant, about another minute.
Add flour to pot and cook for about a minute. Add stock and continue to cook until slightly thickened, about 2-3 minutes, stirring frequently. Add more salt and pepper to taste if desired. Pour vegetable mixture into prepared pie dish or skillet and set aside while you prepare the cornbread batter.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Add egg, buttermilk and oil and whisk until just combined.
Using a ladle or large spoon, spoon cornbread batter over vegetable mixture, leaving some of the edges exposed. Bake pot pie for 25-35 minutes or until cornbread is golden brown.
Tips for Storing Leftovers
If you are just storing it overnight, you may wrap leftover pot pie in the dish you cooked it in with plastic wrap and store it in the fridge. Cornbread Vegetable Pot Pie can also be stored in an airtight container in the fridge for up to three days.
You can also prepare the filling for this pot pie up to two days ahead of time and store it in the fridge until ready to bake. Just allow filling to come to room temperature the day you want to bake your pot pie before you top with cornbread batter and bake.
What Vegetables Can I Substitute in this Recipe?
Feel free to incorporate any vegetable you like! You can switch things up according to the season and get as creative as you want.
Some substitution/addition suggestions are russet potatoes, butternut squash, turnips, rhubarb, corn, peas, green beans, broccoli or cauliflower. Let me know what you come up and how your creations turn out in the comments!
Here You Can Find the Spice Hunter Spices Used in This Recipe:
Dalmatian Rubbed Sage
French Thyme Leaves
The Spice Hunter uses the highest quality ingredients for their spices to give them the most incredible flavor and aroma! Head over the Spice Hunter's site now and use code ASHLEY25 to get 25% off of your order plus free shipping! Offer good through 3/21/21.
You Will Also Love these Apple Cinnamon Rolls with Chai Cream Cheese Glaze!
📖 Recipe
Cornbread Vegetable Pot Pie
Ingredients
- 2 tablespoons olive oil extra virgin
- 2 medium sweet potatoes peeled and diced
- 1 8 oz. package sliced baby bella mushrooms rinsed
- 5 ribs celery chopped
- 1 medium onion chopped
- 3 medium carrots sliced
- 2 cloves garlic minced
- 2 teaspoons Spice Hunter thyme leaves
- ½ teaspoon Spice Hunter rubbed sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper to taste
- 1 tablespoon all-purpose flour
- 1 cup low sodium vegetable broth
Cornbread Crust
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 1 tablespoon extra virgin olive oil or melted butter
- ¾ cup low fat buttermilk
Instructions
- Preheat oven to 400 degrees F. Spray or grease a 10-inch pie dish or cast iron skillet and set aside.
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add sweet potatoes, mushrooms, celery, carrots and onion and sauté until veggies soften, about 8-10 minutes. Season vegetables with salt, black pepper, garlic powder, onion powder, Spice Hunter's Thyme and Spice Hunter's Sage. Add minced garlic and cook until fragrant, about another minute.
- Add flour to pot and cook for about a minute. Add stock and continue to cook until slightly thickened, about 2-3 minutes, stirring frequently. Add more salt and pepper to taste if desired. Pour vegetable mixture into prepared pie dish or skillet and set aside while you prepare the cornbread batter.
Cornbread Crust
- In a large bowl, whisk together cornmeal, flour, baking powder, salt and sugar. Add egg, buttermilk and oil and whisk until just combined.
- Using a ladle or large spoon, spoon cornbread batter over vegetable mixture, leaving some of the edges exposed. Bake pot pie for 25-35 minutes or until cornbread is golden brown.
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