Gluten-Free Cornbread Chicken Pot Pie

Happy WEDO Banana Flour Wednesday!! 

Chicken pot pie is one of my favorite southern comfort foods. The filling is creamy and filled with delicious vegetables chunks and chicken, and then topped with a crispy crust. Unfortunately, most chicken pot pies are not gluten-free, and not so healthy. I made this chicken pot pie free of not only gluten, but dairy too! You will not be able to tell that this is healthy; it is full of flavor! 

Cooking the chicken and veggies...

After adding in broth and coconut milk..

Transfer to a casserole pan...

After topping with cornbread batter...

After baking!! Perfection!

Let's get to cooking!

Gluten-Free Cornbread Chicken Pot Pie (serves 4-8) 

For the filling:

• 1 lb chicken thighs, cubed
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/2 cups sliced mushrooms
• 1/2 cup string beans, chopped
• 1/2 tablespoon WEDO banana flour
• 1 1/2 cup chicken stock
• 1 cup coconut milk
• 1 onion, diced
• 3 garlic cloves, minced
• olive oil, to coat pan
• salt and pepper, to taste

For the cornbread crust:

• 1 cup yellow cornmeal
• 1 cup WEDO banana flour
• 2 teaspoons baking powder
• 1 egg
• 1 1/2 cups coconut milk
• 1/2 cup olive oil 
• 1/2 teaspoon salt

Preheat oven to 375 degrees. Heat olive oil in a large pan over medium-high heat. Add in onions, garlic, and cubed chicken thighs. Cook for about 6 minutes, or until the chicken is mostly cooked. Add in carrots, peas, mushrooms, and string beans. Cook until vegetables are softened and chicken is fully cooked. Pour in chicken stock and coconut milk. Bring to a boil, and whisk in banana to thicken. Season with salt and pepper. Transfer filling to a casserole pan and set aside.

Now we are going to make the cornbread topping! Whisk together cornmeal, banana flour, baking powder, and salt. In a seperate bowl, whisk together eggs, milk, and oil. Add flours to the bowl and mix until fully combined. Pour batter over the pot pie filling, smooth out, and bake for 35 minutes, until golden. Enjoy!

-Juliet