Vegetarian Pot Pie with Cornmeal Crust

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The classic no-fuss chicken pie was my go-to recipe for weekly friends’ night in. It didn’t take all day to prepare, felt homely and was loved by all. But as they say, change is the only constant. And this change came knocking on my oven door, when one day, a friend announced that she was turning vegetarian. My first thought was ‘oh no, what about chicken pot pies?’ (What wine goes well with chicken pot pie?). Her decision coerced me to experiment and try out veg pot pie.

The first time I made these, the stuffing was unassumingly delicious, but the puff pastry crust on top was too thick and masked the delicate flavors of the filling. So, I switched to cornmeal (how long does cornmeal last?) crust, and haven’t looked back ever since.

Cornmeal crust offers a toothsome, crumbly texture to the dish without masking the pepper-spiced, creamy sweetness of the veg filling. Apart from the ease of making it, my favorite part about this pie is the curls of steam that escape when it is cut into. It instantly fills up the dinner table with an appetizing garlic rosemary and soft coconutty scent that lures the dines into a midsummer dream dinner.

Making Veg Pot Pie with Cornmeal Crust

Preheat oven to 400°F

Prepare the Filling

Heat olive oil in a skillet over medium-high heat. Add garlic and saute for 2 minutes till lightly fragrant. Add coconut milk, rosemary, yeast, salt, and ground black pepper. Mix until well combined and bring to a boil, while stirring continuously. Once the sauce begins bubbling, reduce the heat and simmer for 5 to 8 minutes, or until the sauce thickens.

Add sweet corn, carrot, and zucchini. Mix and cook for 3 to 4 minutes, or until the vegetables are tender. Crack an egg and mix it into the mixture. Cook for 3 to 4 minutes.

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Assemble and Bake Veg Pot Pie

Grease each ramekin with olive oil. Fill it 3/4th with veggie filling. Sprinkle 2 tbsp of cornmeal evenly on top of each ramekin such that the filling is completely covered with a layer of cornmeal.

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Bake at 400°F for 20 to 25 minutes, till the crust is firm and golden.

No Time to Bake? Check Out These Great Pie Makers Across Texas!

Yield: 6

Author: Bea Padilla

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https://www.youtube.com/watch?v=J1UDpg8R6os

Veg Pot Pie with Cornmeal Crust

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

A peppery-spiced, creamy, sweet vegetable filling under a crumbly cornmeal crust.

Ingredients

• 2-3 Tbsp olive oil
• 2 - 15 oz. cans whole coconut milk
• 3 gloves garlic, minced
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 Tbsp nutritional yeast*
• 1 ½ tsp salt
• 1 tsp pepper
• 1 tsp white wine vinegar
• 4 cups mixed vegetables
• 1 package of cornbread mix
• 1 chia or flax egg*
• olive oil
• water

Instructions

1. Preheat oven at 350 F.
2. In a large pot, heat oil to medium heat. Sauté minced garlic until fragrant, about 3-4 minutes. Stir/ Whisk in and combine coconut milk, thyme, rosemary, nutritional yeast, salt pepper, and white wine vinegar. Continue cooking until the sauce thickens and starts to reduce, about 10-12 minutes. Add vegetables and stir again.
3. Prepare cornbread and set aside. A pre-made cornbread mix was used in this recipe, but homemade cornbread will work very well, too.
4. Prepare ramekins or baking dish. Spray with olive oil. Line a baking sheet with foil to place the pot pies on during baking.
5. Portion filling into the ramekins, filling them about ¾ full. Spoon cornbread mix over top.
6. Bake until the crust has risen and is golden brown, about 25 minutes.

Notes

1. Nutritional Yeast - adds a subtle, savory flavor to the sauce while also thickening it. You could swap out for flour if necessary, but I recommend nutritional yeast.
2. Flax or Chia egg - combine 1 tbsp ground flax or chia and 3 tbsp of water. Mix and allow to set until gelatinous.
3. This recipe makes 6 - 9 oz. ramekins or 1 - 9 ¼" x 7" casserole dish.

Nutrition Facts

Calories

361.26

Fat

15.33

Sat. Fat

2.95

Carbs

50.02

Fiber

8.71

Net carbs

41.3

Sugar

10.04

Protein

8.8

Sodium

976

Cholesterol

0.8

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