Chicken Pot Pie with Cornbread Crust
By Merjimjan
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Ingredients
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 medium onion chopped
- 1/4 cup flour
- 2 cups chicken stock
- 2 cups chopped roasted chicken
- 1/2 cup frozen peas
- 1 potato diced and boiled
- 1 1/2 cup chopped cooked carrots
- 1/2 tsp salt
- Pepper to taste
- Dash of Tabasco sauce
- Crust
- 3/4 cup white or yellow cornmeal
- 3/4 cup flour
- 1 Tbsp baking powder
- 1 1/2 Tbsp sugar
- 1/2 tsp salt
- 3/4 cup milk
- 1 large egg
- 2 Tbsp canola oil
Details
Level of difficulty Average
Preparation
Step 1
To make filling:
Preheat oven to 400 degrees. Spray a 2-qt casserole with cooking spray. In a large saucepan, heat olive oil and butter together. Add onion and sauté until tender, about 4 - 5 minutes. Add in flour until blended. Stir in 2 cups of chicken stock, whisking well. Cook mixture over medium heat until thick and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco. Pour into the casserole dish.
To make crust:
In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Separately, stir milk, egg and oil. Mix the wet ingredients with the dry ingredients. Spoon the batter evenly over the filling. Bake until the top is golden brown, about 20 - 25 minutes.
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