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

Steps

1. Filling:
2. Preheat the oven to 400 degrees. Spray a 2 quart casserole with cooking spray.
3. 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.