CHICKEN POT PIE WITH CORNBREAD CRUST
Serves 4 to 6.
From "Cristina Ferrare's Big Bowl of Love."
• 2 c. chopped potatoes
• 1/2 c. chopped carrots
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• 1 medium onion, chopped
• 1/4 c. flour
• 2 c. chicken stock
• 2 c. chopped roasted chicken breast
• 1/2 c. frozen baby peas
• 1 tsp. kosher salt
• Cracked pepper
• Dash of hot sauce
Cornbread crust:
• 3/4 c. cornmeal
• 3/4 c. flour
• 1 tbsp. baking powder
• 11/2 tbsp. sugar
• 1/2 tsp. salt
• 3/4 c. low-fat milk
• 2 tbsp. canola oil
• 1 egg yolk, slightly beaten
Directions
Boil potatoes and carrots until tender but not soft, and set aside.
Spray a 2-quart casserole with cooking spray or coat lightly with butter.
For the filling: Heat a large saucepan until hot, add oil, butter and onions. Sauté onions until soft, about 5 minutes. Sprinkle in flour and mix. Slowly pour in chicken stock, whisking well. Cook mixture over medium heat, whisking, until thickened and bubbly, about 2 to 3 minutes.
Add chopped chicken, peas, cooked potatoes and carrots, salt, pepper to taste and hot sauce. Cook on medium heat until mixture is heated through, about 2 to 3 minutes. Turn into prepared casserole dish, spreading evenly.
Preheat oven to 400 degrees.
For the crust: In a bowl, combine cornmeal, flour, baking powder, sugar and salt. In small bowl, combine milk, oil and egg yolk. Add to dry ingredients and mix until uniform but a bit lumpy. Spoon batter evenly over filling. Bake until top is golden brown, about 22 to 25 minutes.