This cozy, one pot Black Eyed Pea and Cornbread Pot Pie is pure comfort food during the coldest parts of the year. This black eyed pea pie is simple to make and is freezer friendly.
Black Eyed Pea Pot Pie For Cozy Season
Black eyed peas aren’t just for New Years. That’s my argument every time I whip up a black eyed pea recipe. They’re a year round pantry staple and take no time to cook from dry beans.
Simple to make, this black eyed peas and cornbread pie is made in one pot with the bulk of the veggies cooked first on the stove top. Then, cornbread batter is spooned on top and baked in the oven. Clean up is a snap!
This Recipe Is
- One pot easy
- Perfect for casual weekends or holidays
- Freezer friendly
About the Key Ingredients
For the Filling:
- Veggie Broth – adds loads of flavor. I like Better Than Bullion Veggie Base. It’s concentrated, more economical than cartons, and the glass is recyclable.
- Seasonings – garlic, herbs and prepared mustard offers interest and depth.
- Swiss Chard – a sturdy green that holds it’s shape yet is tender. It offers bulk and freshness.
- Sweet Potatoes – add a bit of sweet, texture and bulk to this rich stew.
For the Cornbread Topping:
- Cornmeal – offers texture and a delightful corn flavor to the topping. Look for medium grind cornmeal for best texture.
- Sugar – just a bit to offer a hint of sweet in the cornbread topping.
- Eggs – bind the cornbread and add richness.
- Butter, or Vegan Butter – dairy free or dairy full butter will work in this recipe. Be sure to use unsalted.
At a Glance: How to Make Black Eyed Peas and Cornbread Pot Pie
While there are several steps in the cooking process, it’s made in one pot for quick service and clean up.
- First, caramelize the onions. Use this cook time to prep the remaining veggies.
- Second, add the bell pepper and saute. Sprinkle the flour over the onions and pepper and stir to coat. Stir in the broth, tomato paste, garlic, dry black eyed peas and herb sprigs. Bring to a boil, cover, reduce heat and simmer.
- Next, add the potatoes and mustard, cook until just fork tender. Preheat the oven and prepare the cornbread crust. Stir in the chard.
- Last, Use a large #20 cookie scoop to drop scoop-fulls of cornbread on top of the filling. Sprinkle top with chopped sage and bake.
Share piping hot with a big salad. Don’t forget a few glugs of Tabasco! Jalapeños are a welcome addition as well in this vegetarian black eyed pea recipe, if you’re into spicy things.
Traci’s Tips
- Perfect for holidays (not just New Years)! This black eyed pea cornbread casserole feeds a small crowd and is festive and hearty enough for your holiday table.
- The onions need a good solid 30 minutes to caramelize. This is the base of the recipe and offers so much flavor. It’s a process not to be rushed.
- Make it dairy free! Replace the butter and milk with dairy free butter and milk. Be sure to cut the salt by half if using salted vegan butter.
Makers Notes
I love reading your adaptations about how you make the recipe work for you! Keep em’ comin!
- Jennifer subbed “gluten free flour in place of the AP.”
- Carrie made this recipe with soy milk, chickpea flour, and kale.
- Veronika made this recipe in a 3.6 Qt, 12″ in Dutch oven (see video in recipe card).
- Mitzi scaled the recipe to fit in a 10″ cast iron skillet.
Black Eyed Pea Sweet Potato Cornbread Pot Pie
Southern comfort food at its best, this pot pie is packed with caramelized onions, sweet potatoes, black eye peas, chard, bell pepper, and herbs, topped with a sweet cornbread crust. Perfect for a cold winter's night. *Note the type of cornmeal and diameter of pot used can make a difference in recipe outcome, but still with delicious results. The pot pie in the pictures are made in an 8" Dutch oven using Bob's Red Mill ingredients, while the video pot pie is made in a 12" Dutch oven with Gold brand flour and PAN cornflour - which results in a stiffer batter (see below). This recipe is vegetarian and easily dairy free.
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Ingredients
For the Filling:
- 2 Tbs Coconut or Olive Oil, unrefined virgin
- 4 C (310g) Purple Onions, sliced into 1/2 moons (about 3 large onions)
- 3/4 tsp Sea Salt, divided
- 1 1/2 C (180g) Red Bell Pepper, seeded and medium dice (about 1 large pepper)
- 1/4 C (40g) All Purpose Flour
- 5 C (1.1kg) Vegetable Broth
- 2 Tbs Tomato Paste
- 4 Cloves Garlic, minced
- 1/2 C (85g) Dried Black Eyed Peas, rinsed and sorted
- 2 Springs of Herbs Each: Thyme, Sage, Rosemary, tied together with cooking twine
- 2 Tbs Dijon Mustard
- 4 C (120g) Swiss or Rainbow Chard, ribboned, chopped and packed for measure
- 3 C (315g) Sweet Potato, peeled and diced into 1/2" cubes (about 1 medium or 1 lb)
- 1 1/2 tsp Tabasco
- 10 grinds of pepper
For the Cornbread Crust:
- 1 C (155g) All Purpose Flour
- 1 C (115g) Yellow Cornmeal, medium grind, I like Bob's Red Mill
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Sea Salt
- 2 Tbs Granulated Sugar, or honey
- 1 C (250g) Milk, plant or dairy
- 1 Egg, lightly whisked
- 3 Tbs Butter, melted and slightly cooled, sub plant butter if dairy free
- 1 1/2 Tbs Fresh Sage, chopped
Instructions
For the Filling:
- In a 3 or 4 quart dutch oven (I typically use 3 qt, 8" wide DO but have a bit of spill over while baking), add the coconut oil and heat until shimmering. Add the onions and 1/4 tsp salt. Caramelize the onions on medium low for 30 minutes, stirring occasionally. Use this cook time to prep the remaining veggies.
- Add the bell pepper and saute for 2-3 minutes just to soften. Sprinkle the flour over the onions and pepper and stir to coat. Stir in the broth, tomato paste, garlic, dry black eyed peas and herb sprigs. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
- Fish out the herb sprigs and discard. Add the potatoes and mustard, stir and cook for 15 minutes or until just fork tender. While the potatoes are cooking preheat the oven to 425F and prepare the cornbread crust.
- To the filling, add the chard and Tobasco. Stir in and cook until just wilted, about 3-4 minutes. Remove filling from heat. Taste and adjust seasoning and/or heat.
For the Cornbread Crust:
- In a mixing bowl, whisk the dry ingredients together: flour, cornmeal, baking powder, baking soda, salt and sugar (be sure to cut the salt by half if using salted vegan butter). To the dry ingredients add the milk, whisked egg and melted butter. Stir until all ingredients are just incorporated.
To Assemble and Bake:
- Using a large #20 cookie scoop or 3 Tbs, drop scoop-fulls of cornbread on top of the filling. Fill in the gaps, with smaller scoops as needed until all the cornbread mixture is used up. There will be some gaps on top of the pot pie. This is okay, as those gaps will fill in as the pot pie bakes. Sprinkle top with chopped sage.
- Set the pot pie on a parchment or silpat lined sheet pan (to catch any spill over) and bake in preheated oven for 20 minutes or until top is set and slightly golden.
Video
Notes
Freezes well in individual portion sized containers. Thaw in fridge overnight, then bake at 350F for about 15 minutes to rewarm.
Adapted from Vegetarian Times.
Nutrition
Serving: 1serving | Calories: 508kcal | Carbohydrates: 85g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 1787mg | Potassium: 1046mg | Fiber: 11g | Sugar: 17g | Vitamin A: 12821IU | Vitamin C: 68mg | Calcium: 163mg | Iron: 5mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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This was a delicious start to our year, and will hopefully confer good luck. I made this out of the selection of black-eye pea recipes on your site because you said it was your favourite. We all really liked it too. Thanks for another delicious, reliable recipe!
Hi Vivian! Thank you for your note, rating and giving the recipe a go!! Yes, yes… lots of good luck!