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    Pink Owl Kitchen » Main Courses » Cornbread Vegetable Pot Pie

    Cornbread Vegetable Pot Pie

    Published: Jan 19, 2021 · Modified: Feb 22, 2022 by Ashley · This post may contain affiliate links

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    This hearty pot pie is chocked full of veggies and is topped with a crumbly cornbread crust!
    This hearty pot pie is chocked full of veggies and is topped with a crumbly cornbread crust!

    This comforting Cornbread Vegetable Pot Pie is chocked full of hearty vegetables and has a delicious, crumbly cornbread crust.

    Jump to Recipe Print Recipe
    overhead shot of cornbread vegetable pot pie in glass pie dish on top of wooden surface
    Jump to:
    • How to Make this Vegetable Pot Pie
    • Tips for Storing Leftovers
    • What Vegetables Can I Substitute in this Recipe?
    • Here You Can Find the Spice Hunter Spices Used in This Recipe:
    • 📖 Recipe

    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!

    Cornbread Vegetable Pot Pie in a glass pie dish garnished with fresh herbs on top of striped linen on wood surface with a wooden spoon and vegetables around the pie dish

    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.

    Cornbread Vegetable Pot Pie filling in a glass pie dish on top of wooden surface.
    Cornbread Vegetable Pot Pie with cornbread batter on top before baking in the oven on top of wooden surface.

    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!

    Cornbread Vegetable Pot Pie in a glass pie dish garnished with fresh herbs on top of striped linen on wood surface with a wooden spoon and vegetables around the pie dish

    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.

    overhead shot of cornbread vegetable pot pie in glass pie dish on top of wooden surface
    Cornbread Vegetable Pot Pie in a glass pie dish garnished with fresh herbs on top of striped linen on wood surface with a wooden spoon, spice bottles and vegetables around the pie dish

    You Will Also Love these Apple Cinnamon Rolls with Chai Cream Cheese Glaze!

    📖 Recipe

    Cornbread Vegetable Pot Pie in a glass pie dish garnished with fresh herbs on top of striped linen on wood surface with a wooden spoon and vegetables around the pie dish

    Cornbread Vegetable Pot Pie

    Ashley
    This comforting pot pie is chocked full of hearty vegetables and is topped with a crumbly, buttermilk cornbread crust!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 362 kcal

    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.

    Notes

    see blog post above for important tips and substitutions

    Nutrition

    Serving: 1servingCalories: 362kcalCarbohydrates: 67.3gProtein: 9.5gFat: 7gSaturated Fat: 1.3gCholesterol: 29mgSodium: 366mgPotassium: 1059mgFiber: 7.1gSugar: 7.8gCalcium: 134mgIron: 4mg
    Keyword comfort food, pot pie, vegetable pot pie
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! Don't forget to leave a star rating and review!

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    Ashley Boyd - creator of Pink Owl Kitchen

    Hi! I'm Ashley.

    I'm Ashley, go-to chef and hostess for huge family gatherings, new mom to a beautiful baby boy, and founder of Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and feature fresh, seasonal ingredients to encourage families to come together around the dinner table more!

    Learn more about me →

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