Love pot pie, but hate the calories? Make this great alternative that'll warm you to the core, but not affect your waistline.
ingredients
ingredients
method
step-by-step directions

"Comfort-licious" Cornbread Pot Pie

  • Pot Pie Filling
  • 1 1/2 tablespoons Olive Oil
  • 2 1/2 cups Leeks; sliced in half; 1/8 inch half-moons
  • 2 1/2 cups Carrots; medium dice
  • 2 1/2 cups Celery; medium dice
  • 2 1/2 cups Cremini Mushroom; medium dice
  • 1/2 teaspoon Thyme; dried
  • 2 1/2 tablespoons All-Purpose Flour
  • 1 1/4 cups fat free Skim Milk
  • 2 cups Chicken Stock
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Celery Salt
  • 1 1/2 cups cooked boneless skinless Chicken Breast; medium dice
  • 1 cup cooked Green Peas
  • Kosher Salt (to taste)
  • Pepper (to taste)
  • Corn Bread Topping
  • 1 cup Cornbread mix; gluten free
  • 1/2 teaspoon Kosher Salt
  • 1 Egg White
  • 1 1/2 tablespoons Olive Oil
  • 3 ounces Skim Milk
  • Garnish: Carrot Slaw
  • 1/4 cup Carrots; finely shredded
  • 1 teaspoon Rice Wine Vinegar
  • 1 tablespoons fresh parsley; chopped
step-by-step directions
  • Pot Pie Filling:
  • In a large, non-stick skillet, preheated over medium heat, first listed Olive Oil along with Leeks, Carrots, Celery, Mushrooms and Thyme.  Cook until softened, about 7-10 minutes. Next, add the Flour and stir until evenly incorporated.

    Stir in the Milk and Chicken Stock until slightly thickened, about 3-5 minutes.  Mix in the Mustard, Worcestershire Sauce, and Celery Salt.  Finally, stir in the Chicken and Peas.  Season with Salt and Pepper to desired taste.  Remove from heat and allow to cool to room temperature.

    Using an 8 ounce measuring cup, portion the filling evenly into eight (5” diameter) pot pie tins or small bowls.
  • Corn Bread topping:
  • Mix the Corn Bread mix, Salt, Egg White, 1 ½ tablespoon of Olive Oil, and Milk in a bowl.  Once the dough comes together, divide it into eight ping pong-size balls.  Between two layer of plastic wrap (or wax paper) gently press down on the dough ball, forming a patty.  Using a gentle outward, massaging motion with your fingers, evenly spread the dough until it reaches about 5” diameter and is 1/8” thick.

    Gently peel away the top layer of plastic wrap, and invert over the filled pot pie tins.  Gently remove the layer of film, releasing the dough, which will drape slightly over the rim of the ramekin.  Tuck the sides gently against the outside of the ramekin and poke a hole in the top of the crust to allow for venting.  Bake in a pre-heated 375 degrees for 30-35 minutes until golden brown.
  • Garnish the Pot Pie:
  • In a small bowl, stir the Carrot, Rice Wine Vinegar and Parsley together.  Before serving, place a small pinch of the mixture atop the vent in the center of the cooked pot pie.
Similar categories: Dinner
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