- 2 cups chopped potatoes
- ½ cup chopped carrots
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- ¼ cup all-purpose flour
- 2 cups chicken stock, homemade or store-bought organic chicken broth
- 2 cups chopped roasted chicken breast
- ½ cup frozen baby peas
- 1 teaspoon kosher salt
- Cracked pepper
- Dash of Tabasco sauce
- ¾ cup cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1½ tablespoons sugar
- ½ teaspoon salt
- ¾ cup low-fat milk
- 2 tablespoons canola oil
- 1 large egg yolk, slightly beaten
- Boil the potatoes and carrots until tender, but not soft, and set aside.
Spray a 2-quart casserole dish with cooking spray or coat lightly with butter.
- For the filling, heat a large saucepan until hot and add the oil, butter, and onions. Saute onions until they are soft, about 5 minutes. Sprinkle in the flour and mix.
- Slowly pour in the chicken stock, whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes.
- Add the chopped chicken, peas, cooked potatoes and carrots, salt, pepper to taste, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes.
- Turn into the prepared casserole dish, spreading evenly. Pre-heat the oven to 400° F.
- For the crust, in a bowl combine cornmeal, flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil, and egg yolk. Add to the dry ingredients and mix until uniform, but a bit lumpy.
- Spoon the batter evenly over the filling. Bake until the top is golden brown, about 22 to 25 minutes.
- Place 12 ramekins on a baking sheet. Spray butter flavored cooking spray all over the insides and fill the ramekins three-quarters of the way up with the chicken mixture. Top with 2 tablespoons of the cornbread batter and spread to cover the filling.
- Bake at 400° F for 10 to 12 minutes or until the corn bread is puffed up and golden.
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