Nothing says comfort food like a pot pie with cornbread crust!  This vegetarian twist includes winter herbs that add a warm, earthy flavor. To make it simple, use a boxed cornbread mix, but try homemade!  I’ve included a very simple recipe for you to try.

Vegetable Pot Pies with Cornbread Crust


  • Large pot
  • Mixing spoon
  • Whisk
  • 6 ramekins or 8x8 baking dish
  • Baking sheet and foil (if using ramekins)


  • 2 TBSP olive oil
  • 2 15 oz. cans full-fat coconut milk
  • 3 garlic cloves minced
  • 3 sprigs fresh thyme
  • 1 spring fresh rosemary
  • 2 TBSP nutritional yeast
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 1 tsp white wine vinegar
  • 16 oz. bag of frozen mixed vegetables
  • 1 ¼ cup all-purpose flour
  • 1 cup finely ground yellow cornmeal
  • ½ tablespoon baking powder
  • ½ tsp. salt
  • 1 ¼ cup buttermilk
  • 2 large eggs lightly beaten
  • 3 tablespoons unsalted butter melted and cooled


  • Preheat oven to 350 degrees F.
  • 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 the vegetables and stir again.
  • Place the flour, cornmeal, baking powder, and salt in a large bowl and whisk to combine. Make a well in the center of the flour mixture. Add the buttermilk, eggs, and butter into the well and stir until just combined.
  • Prepare 6 ramekins or 8x8 baking dish. Spray with olive oil. If using ramekins, line a baking sheet with foil to place the pot pies on during baking.
  • Pour vegetable filling into the ramekins, filling them about 3/4 full.
  • Spoon cornbread mix over top. It’s OK if they spill over.
  • Bake 25 minutes or until the crust has risen and is golden brown