Chicken Pot Pie With Cornbread Crust
|Olive oil||1 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Onion||1 Medium, chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Frozen sweet peas||1⁄2 Cup (8 tbs)|
|Chopped cooked potato||1⁄2 Cup (8 tbs)|
|Chopped cooked carrots||1⁄2 Cup (8 tbs)|
|Ground pepper||1 Dash|
|Tabasco sauce||1 Dash|
|Cornmeal||3⁄4 Cup (12 tbs) (Yellow Or White)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Canola oil||2 Tablespoon|
For the filling.
In a large saucepan, heat the oil and butter and saute the onion until tender but not brown.
Stir in the flour until blended.
Slowly stir in the stock, whisking well.
Cook the mixture over medium heat until thickened and bubbly, about 2 minutes.
Then cook 2 minutes more.
Stir in the chicken, peas, potatoes, carrots, salt, pepper, and Tabasco and cook until the mixture is heated through.
Turn into the prepared dish, spreading evenly.
For the crust.
In a bowl, stir together the cornmeal, flour, baking powder, sugar, and salt.
Stir in milk, egg, and oil and mix until well combined.
Spoon the batter evenly over the filling.
Bake until the top is golden brown, about 22 to 25 minutes.
Cut into wedges to serve.