Chicken Pot Pie with cornbread crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp. Olive oil1 Tbsp. Butter unsalted1 Medium onion, chopped1/4 cup flour2 Cups Chicken stock2 Cups Cooked Chicken, chopped1/2 cup frozen peas1 Potato, diced and parboiled1 1/2 Carrots, chopped and parboiled1/2 tsp saltPepperTabasco Crust: 3/4 cup yellow cornmeal3/4 cup flour1 Tbsp. baking powder1 1/2 Tbsp sugar1/2 Tsp salt 3/4 cup milk1 large egg2 Tbsp canola oil
Preheat oven to 400, spray 2 quart casserole with cooking spray
In large saucepan, heat olive oil & butter together. Add onion and saute until tender. Add flour and stir to blend, cooking the flour for about 1 min. Slowly stir in the 2 cups of stock, whisk well. Cook mixture over medium heat until thick and bubby about 4 min. Stir in rest of ingredients. Pour into casserole dish and top with crust.
CRUST:
In bowl, stir dry ingredients together Stir in milk, egg and oil. Combine well. Spoon over pot pie.
Bake casserole until golden brown, about 22-25 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ALPACAGIRL1.
In large saucepan, heat olive oil & butter together. Add onion and saute until tender. Add flour and stir to blend, cooking the flour for about 1 min. Slowly stir in the 2 cups of stock, whisk well. Cook mixture over medium heat until thick and bubby about 4 min. Stir in rest of ingredients. Pour into casserole dish and top with crust.
CRUST:
In bowl, stir dry ingredients together Stir in milk, egg and oil. Combine well. Spoon over pot pie.
Bake casserole until golden brown, about 22-25 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ALPACAGIRL1.
Nutritional Info Amount Per Serving
- Calories: 308.6
- Total Fat: 8.1 g
- Cholesterol: 60.7 mg
- Sodium: 959.8 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 2.0 g
- Protein: 19.2 g
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