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Chicken Pot Pie With Cornbread Crust's picture
  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)
  Salt 1⁄2 Teaspoon
  Ground pepper 1 Dash
  Tabasco sauce 1 Dash
  Cornbread crust 1
  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)
  Egg 1 Large
  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.

Recipe Summary

Main Dish
Preparation Time: 
5 Minutes

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Chicken Pot Pie With Cornbread Crust Recipe