Chicken Pot Pie with Cornmeal Crust

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I always found chicken potpie predictable and boring! The crust is traditionally a pie crust and I find it too heavy and not particularly flavorful. I found that a corn-bread crust is a wonderful alternative and it seems to fit beautifully with the creaminess of the filling. Besides I am a HUGE fan of anything cornbread! The cornbread puffs up and the top is crusty on the outside and soft and tender on the inside!

CHICKEN POTPIE WITH CORN-BREAD CRUST

4 to 6 servings

INGREDIENTS

FILLING

2 cups chopped potatoes

1/2 cup chopped carrots

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, chopped

1/4 cup all-purpose flour

2 cups chicken stock, homemade or store-bought organic chicken broth

2 cups chopped roasted chicken breast

1/2 cup frozen baby peas

1 teaspoon kosher salt

Cracked pepper

Dash of Tabasco sauce

CORN BREAD CRUST

3/4 cup cornmeal

3/4 cup all-purpose flour

1 tablespoon baking powder

1-1/2 tablespoons sugar

1/2 teaspoon salt

3/4 cup low-fat milk

2 tablespoons canola oil

1 large egg yolk, slightly beaten

 

Boil the potatoes and carrots until tender but not soft and set aside.

Spray a 2-quart casserole with cooking spray or coat lightly with butter.

For the filling, heat a large saucepan until hot, and the oil, butter, and onions. Saute onions until they are soft, about 5 minutes. Sprinkle in the flour and mix. Slowly pour in the chicken stock whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chopped chicken, peas, cooked potatoes and carrots, salt, pepper to taste, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. Turn into the prepared casserole dish, spreading evenly.

Pre-heat the oven to 400 F.

For the crust, in a bowl combine cornmeal, flour , baking powder, sugar, and salt. In a small bowl combine the milk, oil, and egg yolk. Add to the dry ingredients, and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling.

Bake until the top is golden brown, about 22 to 25 minutes.

As you can see from the photo’s I used ramekins to make individual servings. Place 12 ramekins on a baking sheet. Spray butter flavored cooking spray all over the insides and fill the ramekins three-quarters of the way up with the chicken mixture. Top with 2 tablespoons of the cornbread batter and spread to cover the filling. Bake at 400 F for 10 to 12 minutes or until the corn bread is puffed up and golden.

 

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Filed under: Chicken, Recipes, Sunday Supper