The best versions of this familiar pot pie are made with chili and cheese. This cornbread pot pie version is a creamy vegetable base made with spring’s flavorful asparagus, sweet corn, zucchini and carrots. Don’t hesitate to add or substitute it with whatever seasonal vegetables are available.
Cornbread Pot Pie
For the cornbread crust, I decided to add Greek yogurt instead of milk. This adds more protein to the dish (especially great if you are omitting the chicken) but also keeps the topping crispy and in tact as it bakes. And to create a super quick throw-together dinner, I ended up getting a roast chicken from Costco and shredded half of it into this recipe. We had a whole other half of the meat for chicken tacos the next night all for under $5.
You are going to love how easy this cornbread chicken pot pie is to make!
