Ingredients: |
Ingredients: 1-3 1/2 pound chicken
5 cups water
1 onion
2 celery ribs, chopped
1 bay leaf
SAUCE
2 tablespoons unsalted butter
1/2 cup onions, chopped
1/2 cup celery, chopped
2 cups chicken stock
1 cup milk
6 tablespoons flour
1 (10 oz) package frozen mixed vegetables, thawed and drained
1 tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
Topping:
1 1/4 cups corn meal
1 cup flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon chili powder (optional)
1 cup milk
2 large eggs
1/4 cup vegetable oil or melted butter
|
Directions: |
Directions:Note: If you have left over chicken or turkey, you can skip the steps to cook the chicken.
Prepare the chicken:
Rinse the chicken with cold water, pat dry with paper towels.
Place chicken in a large pot and add the water, onion, celery ribs, bay leaf, and peppercorns.
Bring to a boil, reduce heat, cover and simmer for 1 to 1.25 hours or until the chicken is cooked through.
Transfer the chicken to a large plate and let it cool slightly.
Then remove all the meat from the carcass. Discard the skin and bones.
Set the meat aside. Strain the stock and reserve 2 cups. Place on low heat to keep it hot.
Next prepare the sauce:
Melt the butter in a large saucepan.
Over medium high heat add chopped onions and celery and saute until softened.
Stir in the stock and the milk.
In a separate bowl mix flour and 1/2 cup water and gradually whisk into liquid in saucepan.
Cook over medium heat for 4 to 5 minutes until the sauce has thickened.
Stir in the drained vegetables, parsley, salt, pepper, and chicken meat.
Pour into a greased 3 quart casserole dish.
Make cornmeal topping:
Stir together cornmeal, flour, baking powder, sugar, salt and chili powder in a large bowl.
In a medium bowl, whisk the milk, eggs, and oil together.
Stir milk mixture into the cornmeal mixture until just combined.
Spoon cornmeal batter over chicken mixture.
Preheat oven to 375 degrees.
Bake for 50 minutes to 1 hour or until cornmeal is well risen and a toothpick inserted into the center comes out clean.
Let stand 10 minutes before serving. |
This recipe for Cornbread Chicken Pot Pie is from