Thu 5 Oct 2006
CHICKEN POT PIE WITH CORNBREAD CRUST
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CHICKEN POT PIE WITH CORNBREAD CRUST
1/4 c. butter
1 c. chopped onion
1 c. sliced celery
2 c. sliced mushroom
3-6 tbsp. flour
1 1/4 c. chicken broth
1 c. milk
10 oz. pkg. frozen peas, thawed
1 tsp. salt
1/4 tsp. thyme
Water
1 c. sliced carrots
3 c. chopped cooked chicken
1 c. corn meal
1 c. all purpose flour
3 tsp. sugar
3 tsp. baking powder
1 tsp. salt
4 tbsp. butter
2/3 c. milk
1 egg
Preheat oven to 425 degrees. In a saucepan, melt butter; add onions and
celery. Cook 2 minutes, add mushrooms and cook 3 minutes. Add 2 tbsp. flour,
cook 1 minute. Slowly add milk and broth. Cook and stir until thickened. Add
a little more flour if necessary. Add peas and seasoning; set aside. In 1
cup of water, cook the carrots 5 minutes, drain. Pour carrots, chicken and
sauce into 12 x 8 inch baking dish. Crust: in a small bowl, combine dry
ingredients with a pastry knife. Cut in butter until mixture resembles
coarse crumbs. In a small bowl, combine milk and egg. Add dry ingredients.
Stir until well moistened. Spread over chicken mixture. Bake 20-25 minutes
or until bubbly.
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