Gluten Free Chicken Pot Pie with Cornbread Crust Recipe
April showers bring May flowers … which apparently isn’t a lie and this month has wasted no time trying to prove that. It’s been storming around these parts lately and that had me craving some comfort food. And what goes better with thunder than chicken pot pie? How about this Gluten Free Chicken Pot Pie with Cornbread Crust recipe, which takes two comfort foods and turns them into one?
Believe it or not, this recipe is really easy, and that’s partly because of the cornbread topping. The base is simple and includes some regular staples you’re likely to have around the house – butter, oil, onion, carrots, garlic, flour, and broth – then you throw in some frozen veggies and cooked chicken (a rotisserie chicken works well). Then, rather than rolling out pie crusts, you just whip up a batch of Hodgson Mill Sweet Yellow Cornbread Mix and pour the batter on top of each bowl before baking.
These are single-serve pot pies that are way better than store-bought ones and honestly only take about 10 minutes longer to make.
If it’s stormy where you live and you’re craving something comforting, I highly suggest this recipe.
What are some of your favorite comfort foods for stormy weather?
- 2 tablespoons butter
- 2 tablespoons olive or vegetable oil
- 1 small white or yellow onion diced
- 2 large carrots peeled and sliced
- 2 cloves garlic minced
- ¼ cup gluten free flour
- 4 cups gluten free chicken broth
- 4 cups cooked chicken chopped
- 1 (10-ounce) package frozen peas
- 1 (14-ounce) bag frozen white pearl onions
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 box Hodgson Mill Sweet Yellow Cornbread Baking Mix
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
Preheat the oven to 375 degrees.
Heat the butter and oil over medium heat until the butter melts. Add the onions and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the flour and cook, stirring for 1 minute.
Stir the chicken broth into the pan and cook, stirring occasionally, until the mixture thickens, about 8 minutes. Add the chicken, peas, and pearl onions, and cook just until the mixture is heated through, about 3-4 minutes. Season to taste with salt and pepper.
Divide the mixture among 4 (2-cup) oven-proof bowls or ramekins.
Combine the cornbread baking mix, milk, oil, and eggs in a mixing bowl. Stir until fully combined. Divide the mixture among the four bowls, spreading into an even layer. Bake for 20-25 minutes or until the cornbread is golden brown.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.