Chicken Pot Pie with cornbread crust
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken Pot Pie with cornbread crust calories by ingredient
Introduction
A yummy family favourite from the Oprah show. I always add thyme and extra seasoning. Without that I find this bland. Change the veg, change the top, whatever you like. This recipe is very forgiving, I have never made it the same twice.Have fun. A yummy family favourite from the Oprah show. I always add thyme and extra seasoning. Without that I find this bland. Change the veg, change the top, whatever you like. This recipe is very forgiving, I have never made it the same twice.
Have fun.
Number of Servings: 8
Ingredients
-
1 Tbsp. Olive oil
1 Tbsp. Butter unsalted
1 Medium onion, chopped
1/4 cup flour
2 Cups Chicken stock
2 Cups Cooked Chicken, chopped
1/2 cup frozen peas
1 Potato, diced and parboiled
1 1/2 Carrots, chopped and parboiled
1/2 tsp salt
Pepper
Tabasco
Crust:
3/4 cup 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
Directions
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.
Member Ratings For This Recipe
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CD13263901
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ALILDUCKLING
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CD13265587
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ANNACARABALLO
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GOFOOD1