Recipe Connection: Southwestern Pot Pie

southwestern pot pie

A hint of autumn sweetness, the heartiness of beans with the sophistication of garbanzos, a little salsa heat…and then cornbread!  The flavors in Southwestern Pot Pie seem surprisingly off the wall, but once they’re all working together, it’s a distinctive dish that will keep you coming back for more.

Meatless, frugal, and packed with vitamins – I’ve been trying to share this recipe and its unique preparation method with you since mid-Lent, and it kept getting pushed down the list.  You also can make it gluten-free by using a cornbread recipe with 100% cornmeal and no wheat flour.

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!


Southwestern Pot Pie
Recipe type: Meatless Entrees
  • 1 Tbs. oil
  • 1 large onion chopped (1 cup)
  • 2 c. cubed sweet potatoes, peeled but raw
  • 1 jar 16 oz. salsa (2 cups)
  • ½ c. water
  • ¼ tsp. ground cinnamon
  • 1 small can corn or a cup of frozen corn
  • 1 can (15-16 oz.) garbanzo beans-drained, or 2 cups cooked beans
  • Follow directions to make a half batch of soaked cornbread.
  1. Heat 1 tablespoon oil in a 4 quart Dutch oven over medium-high heat.
  2. Cook onion in oil about 5 minutes, stirring occasionally, until crisp-tender.
  3. Stir in sweet potatoes, salsa, water and cinnamon.
  4. Heat to boiling; reduce heat.
  5. Cover and simmer 20-25 minutes or until sweet potatoes are tender.
  6. Stir in corn and beans.
  7. Make a half batch of cornbread. Drop by large spoonfuls onto vegetable mixture.
  8. The original recipe said:  Cover and simmer about 15 minutes more or until toothpick inserted into center of dumplings comes out clean.  I decided to turn my oven on to 400 degrees and bake the whole pot for 15-20 minutes, and it was much more effective.
Serves 5-6
Cost: $3-4.00
Thanks to my Aunt Karen and cousin Ashley for sharing their recipe.

I had a hard time getting all the cornbread done on the stovetop alone, but I also made a full batch, which filled the pot more than “spoonfuls”.  Luckily, even cooking on the stovetop for the recommended time PLUS in the oven for 15 minutes didn’t burn the bottom part, so it’s hard to completely make this dish a disaster.

I was so tempted to add garlic to this recipe, and if I had fresh spinach on hand, I’m sure some would have snuck into the pot, but I was trying to make a dish without altering the very first time.  Perhaps I’d try adding an entire box of frozen spinach next time; greens are such a good match with white beans.

If you want to cook up a pound or two of dry chickpeas all at once, here are some other recipes using chickepeas/garbanzo beans to round out your meal plan: chickpea wraps, turkey chili, cabbage soup variation, and put on cold lettuce salads or a Greek pasta salad.


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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

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17 Bites of Conversation So Far

  1. A. Lorena Lopez says

    Hello my name is Lorena and I’m suscribed to your blog. I think your blog is great and learning a lot from it. This the first time I comment and I have a question, in this recipe, what type of salsa are you talking about?…Marinara?
    Thank you, I’ll try this recipe tomorrow!

    [Reply to this comment]

    Katie Reply:

    Welcome! Marinara would be a spaghetti sauce, but you want a little spicy-ness. Salsa is more like Old El Paso, Pace, Taco Bell – tomatoes, green pepper, onions, and jalapenos, usually. Hope that helps!
    :) Katie

    [Reply to this comment]

  2. Alexis says

    Hello! I found this recipe through Wardeh ( and excited to make the recipe this coming week. However I do not have a Dutch oven. Any suggestions on what I could use instead? Thanks!

    [Reply to this comment]

    Katie Reply:

    If you have a deep cast iron pan, that would work to go into the oven, and if you can get the cornbread to bake on the stovetop like the original recipe directed, you could use any 4-qt or larger pot with a lid that you own! Otherwise, you could cook the vegetable/bean part on the stovetop, then just transfer tow a 9×13″ baking dish and put the cornbread on top in the oven. There’s always a way!
    :) Katie

    [Reply to this comment]

  3. says

    This is getting ready to be popped in the oven now… smells so yummy!

    I do not have a cast iron so I just did the first step in a frying pan on the stove and then transferred to a corning wear dish and am going to bake in the oven at 400 for about 20 minutes.

    [Reply to this comment]

    Katie Reply:

    Hope it was excellent! :) Katie

    [Reply to this comment]

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