Monday, December 22, 2008

Chicken Pot Pie

Last month M and I made Chicken Pot Pie, courtesy of It didn't take long, and it used up some extra chicken we had in the fridge. I would make it again, but next time I am going to reduce the amount of cornbread. I like cornbread but I felt like it took over the filling and I like my pot pie nice and juicy. Also please note--we didn't use any Tabasco sauce.


Here's the original recipe:

  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 1 medium Onion, chopped
  • 1/4 cup flour
  • 2 cups chicken stock
  • 2 cups chopped Roasted Chicken
  • 1/2 cup frozen sweet petite peas
  • 1 potato, diced and boiled
  • 1 1/2 cup chopped, cooked carrots
  • 1/2 tsp. salt
  • Cracked pepper
  • Dash of Tabasco® sauce
  • 3/4 cup white or yellow cornmeal
  • 3/4 cup flour
  • 1 Tbsp. baking powder
  • 1 1/2 Tbsp. sugar
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1 large egg
  • 2 Tbsp. canola oil
To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of 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®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

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