CHICKEN POT PIE
I always found chicken pot pie predictable and boring! The crust is traditionally a pie crust and I find it too heavy and not particularly flavorful. I found that a corn-bread crust is a wonderful alternative and it seems to fit beautifully with the creaminess of the filling. Besides I am a HUGE fan of anything cornbread! The cornbread puffs up and the top is crusty on the outside soft, moist and tender on the inside!
CHICKEN POT PIE WITH CORN-BREAD CRUST
4 to 6 servings
2 cups raw potatoes chopped into 1/2″ pieces
1/2 cups carrots chopped into 1/2″ pieces
Organic cooking spray
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, chopped small
1/4 cup Bob’s Red Mill organic all-purpose flour
2 cups chicken stock, homemade or store-bought organic chicken broth
2 cups roasted chicken breast, chopped into 3/4″ pieces
1/2 cup cooked fresh peas, or 1/2 cup frozen baby peas, rinsed. (cook fresh peas for 3 minutes in boiling water)
1 teaspoon kosher salt
Dash of Tabasco sauce
Boil the potatoes and carrots until tender, 8 to 10 minutes but not soft and set aside.
Spray a 2-quart casserole dish or individual oven proof ramekins with organic cooking spray or coat lightly with olive oil.
FOR THE FILLING
Heat a sauce pan on medium hight heat for 30 seconds, add oil, butter, and onions. Saute onions until they are soft, about 5 minutes. Sprinkle on 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, Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. Add the filling into the prepared casserole dish or ramekins spreading evenly.
CORN BREAD CRUST
3/4 cup cornmeal
3/4 cups Bob’s Red Mill organic all-purpose flour
1 tablespoon baking powder
1-tablespoon monk fruit sugar, available at health food stores, or one packet of Stevia
1/2 teaspoon salt
3/4 cup low-fat milk
2 tablespoons sunflower or safflower oil
1 large egg yolk, slightly beaten
Pre-heat the oven to 375 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.
IF USING RAMEKINS
As you can see from the photo’s I used ramekins to make individual servings. Place 12 ramekins on a baking sheet and spray with cooking spray. Fill the ramekins three-quarters of the way up with the chicken mixture.
Add enough cornbread batter to cover the top. Bake at 375 F. for 10 to 12 minutes or until the corn bread is puffed up and golden.
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