Harvest Cornbread Chicken Pie
|Broiler fryer chicken||3 Pound, skinned|
|Peeled diced sweet potatoes||2 Cup (32 tbs)|
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Garlic||2 Clove (10 gm), minced|
|Self rising flour||3⁄4 Cup (12 tbs)|
|Self rising cornmeal||3⁄4 Cup (12 tbs)|
|Chili powder||3⁄4 Teaspoon|
|Nonfat buttermilk||3⁄4 Cup (12 tbs)|
|Egg||1 , lightly beaten|
Place broiler-fryer and 3 quarts water in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 45 minutes or until chicken is tender.
Remove chicken from broth, reserving broth.
Let chicken cool to touch.
Bone and chop chicken.
Return chopped chicken to broth; cover and chill 8 hours.
Skim and discard fat from broth.
Remove chicken with a slotted spoon; set aside.
Bring broth to a boil; cook 50 minutes or until reduced by half.
Add sweet potato, and cook 13 minutes or until tender; remove with a slotted spoon.
Set sweet potato aside.
Cook broth 20 minutes or until reduced to 1 cup.
Combine cornstarch and 1 tablespoon water; stir well.
Add to broth; cook, stirring constantly, until thickened and bubbly.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, corn, and garlic; saute until tender.
Add chicken, sweet potato, and broth mixture; stir well.
Spoon mixture into an 11- x 7- x 2-inch baking dish coated with cooking spray.
Combine flour, cornmeal, sugar, and chili powder in a bowl; make a well in center of mixture.
Combine buttermilk and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon over chicken mixture.
Bake at 425° for 15 minutes or until golden.