The classic no-fuss chicken pie was my go-to recipe for weekly friends’ night in. It didn’t take all day to prepare, felt homely and was loved by all. But as they say, change is the only constant. And this change came knocking on my oven door, when one day, a friend announced that she was turning vegetarian. My first thought was ‘oh no, what about chicken pot pies?’. Her decision coerced me to experiment and try out veg pot pie.
The first time I made these, the stuffing was unassumingly delicious, but the puff pastry crust on top was too thick and masked the delicate flavors of the filling. So, I switched to cornmeal crust, and haven’t looked back ever since.
Cornmeal crust offers a toothsome, crumbly texture to the dish without masking the pepper-spiced, creamy sweetness of the veg filling. Apart from the ease of making it, my favorite part about this pie is the curls of steam that escape when it is cut into. It instantly fills up the dinner table with an appetizing garlic rosemary and soft coconutty scent that lures the dines into a midsummer dream dinner.
Making Veg Pot Pie with Cornmeal Crust:
Preheat oven to 400°F
Prepare the filling:
Heat olive oil in a skillet over medium-high heat. Add garlic and saute for 2 minutes till lightly fragrant. Add coconut milk, rosemary, yeast, salt, and ground black pepper. Mix until well combined and bring to a boil, while stirring continuously. Once the sauce begins bubbling, reduce the heat and simmer for 5 to 8 minutes, or until the sauce thickens.
Add sweet corn, carrot, and zucchini. Mix and cook for 3 to 4 minutes, or until the vegetables are tender. Crack an egg and mix it into the mixture. Cook for 3 to 4 minutes.
Assemble and Bake Veg Pot Pie:
Grease each ramekin with olive oil. Fill it 3/4th with veggie filling. Sprinkle 2 tbsp of cornmeal evenly on top of each ramekin such that the filling is completely covered with a layer of cornmeal.
Bake at 400°F for 20 to 25 minutes, till the crust is firm and golden.
3 tbsp. olive oil + 1 tbsp (for greasing the ramekins)
2, 15-ounce cans coconut milk
3 cloves of garlic, minced
1 tbsp dried rosemary
2 tbsp. instant yeast
1 ½ tsp salt, or to taste
1 tsp ground black peppercorns
1 carrot, thinly diced
1 zucchini, thinly diced
1 cup sweetcorn kernels, boiled
½ a cup of cornmeal mix
- Preheat the oven to 400°F. In a cast-iron skillet, heat oil on medium heat. Add garlic and sauté for two minutes till it browns lightly. Add coconut milk, rosemary, yeast, salt, and black pepper and mix well till the milk and oil and well incorporated
- Bring sauce to a boil on medium heat, while stirring constantly. Let it simmer for 5 to 8 minutes till it thickens
- Add chopped vegetables and cook them in the sauce for 3 to 4 minutes. Crack in an egg, and mix well. Allow the filling to cook for another 3 to 4 minutes
- Meanwhile, grease the ramekin with olive oil. Fill the ramekin to 3/4th with the filling. Sprinkle 2 tbsp of cornmeal mix evenly on top, so that the filling is completely covered with cornmeal
- Bake at 400°F for 20-25 minutes, till the crust is a golden brown.