Cristina Cooks Chicken Pot Pie with Corn Bread Crust
4 to 6 servings
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
Dash of Tabasco sauce
Corn Bread Crust
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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