Ingredients: |
Ingredients: Filling: 1 Tbsp. olive oil 1 Tbsp. unsalted butter 1 medium onion, chopped 1/4 cup flour 2 cups chicken stock 2 cups roasted chicken, chopped 1/2 cup frozen, sweet petite peas 1 potato, diced and boiled 1 1/2 cup chopped carrots, cooked 1/2 tsp. salt Cracked pepper 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
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Directions: |
Directions:To make filling: Preheat the oven to 400º. Spray a 2-qt. casserole dish with cooking spray. In a large saucepan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until 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 prepared casserole dish and spread mixture evenly.
To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar, and salt. Stir milk, egg, and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on top of the filling. Bake until the top is golden brown, about 22 to 25 minutes. |
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Notes: |
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Notes: To make this recipe even easier, a pre-made cornbread mix can be used. Leftover meatloaf may be used instead of chicken. Any meat and vegetables (fresh, frozen, or canned) may be used.
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