**Not Gluten Free?? Use regular flour
**Not Dairy Free?? Use butter instead of olive oil, regular heavy cream, regular milk and add 1 cup shredded cheddar cheese to the cornbread topping
**Grain Free?? Use another cup almond or other nut flour instead of cornmeal
Serves: 6
Ingredients:
Pot Pie Filling:
cooking spray
1 (14.5 oz) can cooked carrots, drained
1 (14.5 oz) can green peas, drained
1/4 cup olive oil
1/2 onion, chopped
1 cup chicken broth
1/2 tsp sea salt
1/4 tsp black pepper
2 cups non dairy creamer (Cinderella loves So Delicious dairy free creamers)
2 cups cooked chicken, cubed
Pot Pie Topping:
1 cup cornmeal
1 cup almond flour
2 Tbs coconut sugar (can use white sugar or other sugar substitute)
1 Tbs baking powder
1 tsp sea salt
1 cup dairy free milk (Cinderella loves Target or Stop and Shop brand unsweetened original almond milk)
1/4 cup olive oil
2 large eggs (or 1/2 cup egg whites)
1 (15.25 oz) can corn, drained of liquid
Directions:
1. Preheat oven to 400 degrees F
2. Spray a 13x9 inch baking dish with cooking spray
3. Start to make pot pie filling in a large saucepan over medium flame add 1/4 cup olive oil and onions, cook until almost tender, about 3 minutes
4. Add chicken broth, salt, pepper and cream to the onions, stir mixture while cooking for about 5-10 minutes
5. Add peas, carrots and chicken to mixture and cook for another 5 minutes
6. Make the pot pie topping in a separate large bowl
7. Combine cornmeal, flour, sugar, baking powder and salt and mix well
8. Add milk, olive oil, eggs and corn and mix well again
9. Put vegetable mixture in the bottom of the 13x9 in baking dish
10. Put topping over filling making sure to spread out evenly
11. Bake in the preheated oven for about 25 minutes, or until cornbread is browned on top
Imagine the Transformation
Imagine the Transformation