Lentil Pot Pie with Cornbread Crust (Inspired by Voicemails for Isabelle)
If you’ve already watched Voicemails for Isabelle on Netflix, there’s a good chance one scene has been living rent-free in your head: Jill serving Wes his late mother’s chicken pot pie with a golden cornbread crust. It’s the kind of dinner that instantly feels nostalgic, comforting, and made with love.
That scene inspired me to create this Lentil Pot Pie with Cornbread Crust. Instead of chicken, I swapped in hearty brown lentils, mushrooms, and classic pot pie veggies to make a rich, savory filling. It’s topped with a fluffy cornbread crust that bakes up golden around the edges with just enough sweetness to balance the creamy filling.
Whether you’re looking for vegan dinner ideas, adding more plant-based meals to your week, or simply searching for healthy dinner recipes for family, you will absolutely LOVE this recipe. It’s made in one skillet and makes 6 generous slices, though it’s impossible not to come back for seconds.
Why You’ll Love This Lentil Pot Pie with Cornbread Crust
This lentil pot pie with cornbread crust has everything you want in comfort food without feeling overly heavy.
- Rich, creamy filling made with protein-packed brown lentils
- Golden cornbread topping instead of traditional pastry
- One-pan meal made in a cast iron skillet
- Great for meal prep and leftovers
- Family-friendly and completely plant-based
- A comforting quick vegan dinner that’s simple enough for weeknights
Ingredients You’ll Need
For the Filling
- Olive oil
- Yellow onion
- Carrots
- Celery
- Mushrooms
- Garlic
- Cooked brown lentils
- Frozen corn
- Frozen peas
- All-purpose flour
- Vegan chicken broth
- Soy milk
- Fresh rosemary
- Salt
- Black pepper
- Paprika
For the Cornbread Crust
- Cornmeal
- All-purpose flour
- Baking powder
- Salt
- Cane sugar
- Soy milk
- Avocado oil
- Apple cider vinegar
For the Top
- Thick slices of jalapeño
- Fresh parsley
Tips for the Best Lentil Pot Pie
- Let the filling simmer until it’s thick and creamy before adding the cornbread topping. It should resemble a hearty chowder rather than soup.
- Don’t overmix the cornbread batter. Stir just until combined for the fluffiest texture.
- Depending on the soy milk you’re using, you may need an extra splash to make the batter spreadable. Refer to the video to see which texture is best.
- Let the pot pie rest for about 10 minutes before serving so the filling has time to set.
FAQ
Can I use canned lentils?
Yes! Just drain and rinse them well before adding them to the filling.
What kind of lentils work best?
Cooked brown lentils hold their shape best and give this lentil pot pie a hearty, classic texture. Green lentils also work well.
Can I make this gluten-free?
Yes. Use your favorite gluten-free flour blend in both the filling and the cornbread topping.
Is this good for meal prep?
This pot pie is an amazing meal prep option. The flavors become even better the next day, making it a great make-ahead lunch or dinner.
{If you like this recipe you’ll love my VEGAN CHILI and my GREEN BEAN CASSEROLE.}
Lentil Pot Pie with Cornbread Crust
Ingredients
Filling
- 2 tbsp Olive Oil
- 1 Large Yellow Onion, diced
- 2 Medium Carrots, sliced into rounds
- 3 Celery Stalks, diced
- 8 oz White Mushrooms, sliced
- 2 cloves Garlic, minced
- 1.5 cups Cooked Brown Lentils, can sub for 1 can of lentils, drained and rinsed
- 1 cup Frozen Corn
- 1 cup Frozen Peas
- ¼ cup All-Purpose Flour
- 1 cup Vegan Chicken Broth, any veggie broth works
- ½ cup Soy Milk
- 2 sprigs Rosemary, finely chopped
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ½ tsp Paprika
Cornbread Topping
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tbsp Cane Sugar
- 1 tsp Sea Salt
- ¼ cup Olive Oil
- 1 ¼ cup Soy Milk, Add more by the 1/4 cup if too thick
- 1 tbsp Apple Cider Vinegar
Toppings
- 1 Jalapeño, thickly sliced
- Fresh Parsley, finely chopped
Instructions
Make the Filling
- Preheat your oven to 400°F.
- Heat the olive oil in a 12-inch cast iron skillet over medium heat.
- Add the onion, carrots, celery, and garlic. Cook for 6–7 minutes until softened.
- Add the mushrooms and cook for about 10 minutes, stirring occasionally, until they've released their moisture and reduced in size.
- Stir in the cooked brown lentils, peas, corn, rosemary, salt, pepper, and paprika.
- Sprinkle the flour over everything and stir for about 1 minute.
- Slowly pour in the vegan chicken broth and soy milk while stirring continuously.
- Simmer for 5–10 minutes until the filling becomes thick, creamy, and similar to a chowder.
- Remove from the heat.
Make the Cornbread Crust
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Add the soy milk, avocado oil, and apple cider vinegar.
- Mix just until combined. If the batter seems too thick to spread easily, stir in another ¼ cup soy milk. Add a little more if needed until the batter is thick but spreadable. Refer to the video in the blog post for a visual.
Assemble
- Spoon the cornbread batter over the lentil filling.
- Use the back of a spoon to gently spread it across the surface.
- Arrange the jalapeño slices over the top.
Bake
- Bake for 25–30 minutes, or until the cornbread is deeply golden and cooked through.
- Sprinkle with fresh parsley and let the pot pie rest for 10 minutes before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm individual portions in the microwave or place the skillet back in a 350°F oven until heated through.
This looks great!