Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Vegetable and Cornbread Pot Pie

Vegetable and Cornbread Pot Pie

Yield: Serves 6-8

Vegetable and Cornbread Pot Pie

Photo Courtesy:BettyCrocker.com

A creamy medley of veggies and cornbread!

Ingredients

  • 2T. unsalted butter
  • 2T. olive oil
  • 3 cups red potatoes, diced and peeled
  • 2 cups onion, diced
  • 2 cups mushrooms, sliced
  • 1 cup carrots, diced
  • 1/2 cup broccoli florets, chopped
  • 1 cup celery, chopped
  • 1/4 cup parsley
  • 1 T. thyme
  • 1/4 cup, plus 2 T. flour
  • 1 1/2 cups 2% milk
  • 1 1/2 cups organic low sodium chicken broth
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed
  • 1 cup frozen cut green beans, thawed
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp poultry seasoning
  • CRUST
  • 3/4 cup yellow cornmeal
  • 3/4 cup flour
  • 1 T. baking powder
  • 1 1/2 T. organic cane sugar
  • 1/2 tsp salt
  • 3/4 cup low fat milk
  • 1 large organic egg
  • 2T. canola oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. For Filling:
Melt butter in large saucepan over medium-high heat; add oil.
  3. Add potatoes and cook for about 2 minutes, then add the next 7 ingredients (through thyme) and sauté for 5 minutes. 
  4. Reduce heat to low; add flour to vegetables and cook for 5 minutes, stirring frequently.
  5. Stir in milk and broth, increase heat to medium-high and bring to a boil.
  6. Reduce heat, add salt, pepper, poultry seasoning, peas, corn and green beans and simmer 10 minutes or until thickened.
  7. Spoon mixture into a 2-quart baking dish coated.
  8.  
  9. Crust:

  10. In a medium-sized bowl, add cornmeal, flour, baking powder, sugar and salt.
  11. Combine well with a whisk. 
  12. In a separate small bowl, mix egg, milk and canola oil until well combined.
  13. Stir wet ingredients into dry ingredients.
  14. Slowly spoon the batter evenly over the filling.
  15. Bake until the top is golden brown, about 22 to 25 minutes.
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