Ingredients: |
Ingredients:
Chicken:
2-3 Chicken breasts seasoned and cooked as desired and chopped or diced. (Do this the day before if short on time.) Should have at least 2 cups of chicken.
Filling:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium Onion, chopped
1/4 cup flour
*2-3 cups Organic Low Sodium Chicken Broth
1/2 cup frozen sweet petite peas (Optional: add ˝ cup corn and/or celery, too.)
2 medium potatoes, diced and boiled
1- 1/2 cups chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
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 low fat milk
1 large egg
2 Tbsp. oil
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Directions: |
Directions:
To make filling:
* Cover chopped carrots with chicken broth and bring to boil while you peel the potatoes. Add the diced potatoes and cook just long enough to easily put a fork through a potato. Carrots may not be completely done. *Drain and RESERVE liquid.
Preheat the oven to 400°. Spray a 2-quart ovenproof casserole dish with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion (and celery) and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of the *reserved chicken broth, whisking well. Cook mixture over medium heat until thick and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, (corn), salt, and pepper. Pour into casserole and spread mixture evenly.
To make 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 on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
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This recipe for Chicken Pot Pie with Cornbread Crust is from