Cristina Ferrare's Chicken Pot Pie

Cristina Ferrare's Chicken Pot Pie


  • 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

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


  1. Boil the potatoes and carrots until tender, but not soft, and set aside.
  2. Spray a 2-quart casserole dish with cooking spray or coat lightly with butter.
  3. 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.
  4. 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.
  5. 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.
  6. Turn into the prepared casserole dish, spreading evenly. Pre-heat the oven to 400° F.
  7. 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.
  8. Spoon the batter evenly over the filling. Bake until the top is golden brown, about 22 to 25 minutes.
  9. 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.
  10. Bake at 400° F for 10 to 12 minutes or until the corn bread is puffed up and golden.

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