Chickpea Pot Pie with Almond Flour “Cornbread”


Ooooooh, the wind is a blowin’ with slightly more chill!  With the addition of more clothing layers and a small space heater (haha!) to warm my chilly toes, I am getting a big hankerin’ for some cozy, comfort food. So, I’m wondering how to achieve that delicious, hearty flavor while also maintaining some sort of healthy element? I decided to take two recipes that my family loves, kids included, and combine them.  This brought me to pot pie with a twist!  Well, I guess, a lot of twists – without compromising flavor.


I’ve always loved pot pies of all kinds, but I wanted to make one without a wheat or corn-based crust. We’ve recently developed an addiction to a paleo-style “cornbread” recipe that you can find on the Hip2Save blog here. I used it for the crust.  There’s always risk involved when reinventing the wheel, but this recipe will not let your tastebuds down.  It is yummy, and in my opinion, better than traditional cornbread. However, I did tweak some of the ingredients a bit for this dish in effort to tone down the sweeter flavors of the original recipe, also leaving it not entirely, 100% paleolithic. However, I found that it paired well with the flavors in the chickpea pot pie filling I used.  I made a few changes to a pot pie filling (link below) that I’ve enjoyed several times.  I modified it some by adding a couple of different veggies, and substituting AP flour for a gluten-free option.  Still so good!!


Chickpea Pot Pie with Almond Flour “Cornbread”

Inspired by Joanne Eats Well With Others and Hip2Save

1 cup carrots – sliced

1 large onion – diced

1 cup potatoes – chopped

1 cup green beans – cut to 2-3 inch pieces

2 cups cooked chickpeas

2 1/2 cups veggie broth

1/2 cup gluten-free flour mix

1 tbsp olive oil

1 1/2 tbsp salt

pepper to taste


2 tbsp almond butter

2 tbsp butter (you could sub butter for more almond butter – I just ran out of almond butter)

2 tbsp Coconut oil

3 eggs, beaten

1 tablespoons honey

1 cup almond flour

1 teaspoon baking powder

1/2 teaspoon sea salt

Preheat oven to 375F. Put carrots, green beans, and potatoes in boiling water until fork tender and set aside. Heat olive oil in large pan on medium. Cook onions until softened.  Then, mix in gluten-free flour just before pouring in vegetable broth. Slowly stir broth until the mixture begins to thicken, approximately 2-3 minutes. Pour in chickpeas, carrots, potatoes, green beans, salt, and pepper.  Continue cooking on medium for an additional 4-5 minutes with an occasional stir.  Transfer mixture to either greased ramekins or an 8 x 8 casserole dish.

To make the topping, heat almond butter, butter, and coconut oil in a small pot or microwave until melted. Remove from heat and mix in eggs and honey. Separately, mix all dry ingredients together. Then, combine the wet and dry ingredients, stirring well.  Begin pouring batter over the top of the filling and spread evenly. If using ramekins, divide mixture by using a couple of spoonfuls each until equally divided.  Put in oven and bake about 15 minutes or until browning on top. I went a little longer to achieve a crunchier texture. You may need to bake longer if using a casserole dish.

I love both of these dishes, so it was fun to combine them.  They turned out to be a huge hit at our house!!  Stay warm everyone!


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