Cornbread Chicken Pot Pie

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Cornbread Chicken Pot Pie

This cornbread chicken pot pie is my new favorite fall dinner. It's everything you want on a chilly fall night. It's made with wholesome ingredients a gluten-free and dairy-free version that tastes just like the classic. I've been making allergy-friendly comfort foods for 8 years and I tested this one in my kitchen until it was perfectly creamy, savory and comforting!

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American

Keyword: cornbread pot pie

Servings:

Calories: 561kcal

Author: Lauren Less

Equipment

1 knife
1 cutting board
1 cast iron pan
1 spoon

Ingredients

Filling:

1 sweet onion
2 stalks celery
3 carrots
2 cloves garlic
1 1/2 cups shredded chicken
1/4 tsp salt
1 tsp thyme
1/2 tsp pepper
1 tbsp arrowroot powder
1 cup broth
1/2 cup coconut milk

Topping:

1 1/4 cups milk dairy free if needed
1 tsp apple cider vinegar
1/4 cup butter dairy free if needed
1/4 cup extra virgin olive oil
1 cup cornmeal
1/4 cup sugar
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/4 cups gluten free flour
1 flax egg
2 tbsp honey

Instructions

Chop your vegetables and preheat oven to 375°F.
Add vegetables and spices to a skillet and cook over low-medium heat for 10 minutes.
Add in shredded chicken, broth and milk and cook for 5 minutes.
While it's cooking, make the cornbread batter. Combine milk and apple cider vinegar in a bowl to make "buttermilk. Stir in wet ingredients and then add dry ingredients.
Pour mixture over filling and bake for 25-30 minutes.

Notes

Recipe Tips:

Spread the cornbread batter over the filling while it's still hot. That helps the bottom of the cornbread cook through.
Make sure to use unsweetened, plain dairy-free milk, not vanilla!
Broil at the end for 1 minute to crisp it up.
Let it rest before serving. Give it 10-15 minutes to firm up.

Nutrition