Pot pies. And cornbread. Two of my all-time favorite comfort foods just became BFFs. Can you even imagine? That thick and creamy veggie filling sending herby fall smells all throughout your house. When the cornbread starts to rise and turns golden brown, we officially have magic. Break through that crispy crust with a spoon to get the perfect filling-to-crust ratio and it’s heaven. This is my kind of fall food.
After making these cornbread pot pies, we got up the next morning and headed to the mountains (ok, it was definitely afternoon by the time we left but who’s keeping track?). We knew it was going to be cold. We brought plenty of layers and blankets and a jacket for Scout. What we didn’t know was that it was going to SNOW and be FREEZING cold.
Colorado is teaching us lots of lessons. Like – don’t trust the radar when it says it’s clear. And snow can happen on the second day of fall. And the aspen leaves can disappear overnight, so peep them while you have the chance.
The cold temps and brisk winds had me dreaming about these pot pies all weekend. As we heated up soup in the dark, I kept envisioning myself pulling the one of the leftovers out of the fridge and popping it into the oven. We had 4 left and I wanted to eat every last one of them to warm my bones.
But alas – I had to wait until we got back last night to dig back in. You know how certain foods taste better the next day? Things like chili, curry, brownies, these pot pies. Something magic happens overnight in the fridge that is unexplainable but I am very much a fan. It makes these pot pies even more practical because you can enjoy them all week long. 👌👌👌Print
Vegan Pot Pies with Cornbread Crust
These pot pies are beyond easy to make! The sauce takes 10 minutes and you can use boxed cornbread to speed things up. They’re the perfect savory and hearty fall comfort food.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 6
- Category: Main
- 2-3 Tablespoons olive oil
- 2 – 15 oz. cans whole coconut milk
- 3 gloves garlic, minced
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 Tablespoons nutritional yeast* (what’s nutritional yeast? allow me to explain! click here.)
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon white wine vinegar
- 4 cups mixed vegetables*
- 1 package of cornbread mix
- 1 chia or flax egg*
- olive oil
- In a large pot, heat oil to medium and add minced garlic. Sauté 3-4 minutes, until fragrant.
- Add coconut milk, thyme, rosemary, nutritional yeast, salt pepper, and white wine vinegar. Stir or whisk to combine and continue cooking until the sauce thickens and starts to reduce. About 10-12 minutes.
- Add vegetables and stir again.
- Prepare cornbread and set aside. We used store-bought, but if you’re feeling ambitious, homemade will work too!
- Prepare ramekins or baking dish. Spray with olive oil. I also recommend lining a baking sheet with foil to place the pot pies on during baking.
- Portion filling into the ramekins, filling them about 3/4 full.
- Spoon cornbread mix over top. It’s ok if they spill over – messy is still tasty!
- Bake 25 minutes or until the crust has risen and is golden brown.
*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.
*For the veggies, we used a frozen mixed medley. We thawed and then added the 4 cups to the sauce.
*To make a flax or chia egg, combine 1 tablespoon ground flax or chia and 3 tablespoons of water. Mix and allow to set until gelatinous. (Like an egg!)
*This recipe makes 6 – 9 oz. ramekins or 1 – 9 1/4″ x 7″ casserole dish.
If desired, you could add cooked, shredded chicken to the filling mixture. Probably a half-pound wound do the trick. I would recommend decreasing the amount of veggies if you add chicken, to keep the consistency saucy!
- Calories: 296
- Sugar: 0.3 g
- Sodium: 779.5 mg
- Fat: 12.6 g
- Saturated Fat: 7.2 g
- Unsaturated Fat: 5.4 g
- Trans Fat: 0 g
- Carbohydrates: 32.4 g
- Fiber: 6.5 g
- Protein: 8.3 g
- Cholesterol: 0.8 g