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Chicken Pot Pie with Cornbread Crust Recipe

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This recipe for Chicken Pot Pie with Cornbread Crust, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mema
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
FILLING:
1 T. olive oil
1 T. butter
1 medium onion, chopped
1/4 cup flour
2 cups chicken stock
2 cups cooked chicken, chopped (store-bought roast chicken is good)
1/2 cup frozen sweet peas (petite is best)
1 potato, diced and boiled
1 1/2 cups chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
Dash of Tabasco sauce

CRUST:
3/4 cup white or yellow cornmeal
3/4 cup flour
1 T. baking powder
1 1/2 T. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 T. canola oil

Directions:
Directions:
FILLING:
Preheat oven to 400. Spray a 2-quart casserole dish with cooking spray. In a large saucepan, heat olive oil and butter together. Add onion and saute until tender, about 4 or 5 minutes. Add in flour until well blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco. Pour into dish and spread mixture evenly.

CRUST:
In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly over the filling. Bake until the top is golden brown, about 22-25 minutes.

 

 

 

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