Veggie pot pie recipe

As a vegetarian, I sometimes adapt recipes to make them veggie-friendly. They also need to be family friendly and easy because I don’t have patience to spend hours in the kitchen. Tall order.

I found Carla Hall’s cornbread skillet pot pie recipe in the October 2017 issue of Redbook magazine. The original calls for chicken, but I substituted frozen seitan strips with good success. This was a little more work than I usually do for a weekday meal (and I added too much lemon zest) but I would try it again! It’s pretty enough to serve to company.

Cornbread skillet pot pie

For the base mixture:

2 Tbsp olive oil

1 Tbsp unsalted butter

1 large onion, finely chopped

2 stalks celery, cut into 1/4 inch pieces

2 carrots, cut into 1/4 inch pieces

2 cloves garlic, finely chopped

1/4 cup all-purpose flour

1/2 cup dry white wine

2 cups vegetable broth

12 sprigs fresh thyme (or 2 teaspoons dried)

3 to 3 1/2 pounds of faux chicken strips or seitan cut into 1-inch pieces

1/2 cup half-and-half

1/2 cup frozen peas

2 Tbsp fresh tarragon, roughly chopped (I used 2 teaspoons dried)

2 tsp lemon zest

For the cornbread:

1 cup all purpose flour

3/4 cup yellow cornmeal

2 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

2 large eggs

2 Tbsp unsalted butter, melted

1/2 cup milk

2 tsp fresh thyme leaves (or 1/2 tsp dried)

  1. Heat oven to 400F. Make the base mixture: Heat the oil and butter in a large cast-iron skillet over medium heat. Once the butter melts, add the onion, season with 1/2 tsp each salt and pepper, and cook, covered, stirring occasionally, 6 minutes. Add the celery and carrots and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the garlic and cook 1 minute.
  2. Sprinkle the flour over the vegetables and cook, stirring, 1 minute. Add the wine and cook, stirring, 1 minute. Gradually stir in the broth. Add the thyme sprigs and bring to a boil. Reduce heat and simmer until slightly thickened, 5 to 6 minutes.
  3. Meanwhile, make the cornbread batter. In a bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the eggs, butter, and milk and mix to combine. Fold in the thyme leaves and 1/2 tsp coarsely cracked pepper.
  4. Add the seitan, half-and-half, peas, tarragon, and lemon zest and 1/2 tsp salt to the skillet and mix to combine.
  5. Remove the thyme sprigs from the mizture and discard. Gently spread the batter over the base mixture, leaving a 1/2 inch border. Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 20 to 25 minutes.


3 thoughts on “Veggie pot pie recipe

  1. check out a great vegetatian cookbook by a woman whose last name is Dragonwagon. her mother was a famous childrens’ book writer. madeline L’ Engel? the cookbook is fascinating to read, as it features recipies and love stories
    from her own restaurant. Lon Kaczmarek gave me the huge book.

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