“Chicken” Pot Pie with Cornbread Topping



  • 3-4 C soy curls, rehydrated with boiling water
  • 2 C “chicken-style” broth
  • 5 T Wondra flour
  • 1 pint Silk Creamer OR 2 Cups Soy milk with 2 T Wondra mixed in
  • 1 16 oz bag frozen mixed vegetables


  • ½ C whole wheat flour
  • ½ C cornmeal
  • ½ C applesauce or oil or combination
  • 1/3 C sugar
  • ½ tspn salt
  • 1 ¾ tspn baking powder
  • 1 C soy milk, mixed with 1 T vinegar



    1. Mix the 2 cups of broth with the 5 Tablespoons of flour until no lumps are present.  Heat over medium heat, stirring constantly, until thickened.
    2. Remove from heat and add creamer and mixed vegetables.
    3. Pour filling into 13x9x2 pan.  Set aside.


    1. Mix the whole wheat flour, cornmeal, sugar, salt and baking powder.
    2. Add the applesauce and milk with vinegar.  Stir until all lumps removed.
    3. Gently pour the topping on top of the filling in the 13x9x2 pan.
    4. Bake in a preheated 425 degree oven for 35-45 minutes until brown and bubbly.

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