Chicken Pot Pie with Cornbread Crust
Description
Make a quick, comforting and satisfying chicken pot pie with a twist. Instead of the traditional crust, it has a yummy cornbread crust.
Ingredients
Filling:
1 T. olive oil
1 T. unsalted butter
1 medium onion, chopped
1/4 c. flour
2 c. chicken stock, heated
2 c. chopped roasted chicken (rotisserie chicken works great)
1/2 c. frozen sweet petite peas
1 potato, diced and boiled
1 1/2 c. chopped, cooked carrots
1/2 t. salt
freshly ground black pepper
dash of Tabasco sauce
Crust:
3/4 c. white or yellow cornmeal
3/4 c. flour
1 T. baking powder
1 1/2 T. sugar
1/2 t. salt
3/4 c. milk
1 large egg
2 T. canola oil
Directions
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Filling:
Preheat the oven to 400 degrees. Spray a 2 quart casserole with cooking spray.
In a large saucepan, heat together olive oil and unsalted butter. Add onion; sauté until tender, 4 - 5 minutes. Add in flour until blended. Slowly stir in 2 c. 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 sauce. Pour into prepared casserole dish coated with cooking spray; spread mixture evenly.
Crust:
In a bowl, stir cornmeal, flour, baking powder, sugar and salt. In another bowl, stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon batter evenly over the filling.
Bake until the top is golden brown, about 22 - 25 minutes.