Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken Pot Pie with Cornbread Crust
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- #46140
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Filling
1/4 cup butter
1 cup chopped onions
1 cup sliced celery
2 cups sliced mushrooms
3 tablespoons flour
1 1/2 cup chicken broth
1 cup milk
1 package (10 ounce size) frozen green peas, thawed
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon white pepper
1 cup sliced carrots
3 cups chopped cooked chicken
Crust
1/2 cup cornmeal
1/2 cup flour
1 1/2 teaspoon sugar
1 1/2 baking powder
1/2 teaspoon salt
2 tablespoons butter
1/3 cup milk
1 tablespoon chopped parsley
1 egg
directions
Preheat oven to 425 degrees F.
In a saucepan, melt butter over medium-high heat. Add onions and celery. Cook until soft, about 2 minutes. Add mushrooms and cook for 3 minutes. Stir in flour and cook for 1 minute.
Stir in chicken broth and milk, then cook until thickened. Add peas and seasonings. Set aside.
In 1 cup water, cook carrots for 5 minutes, then drain. Add carrots and chicken to sauce.
Spoon into a 12" x 8" baking dish.
For Crust: In a small bowl combine dry ingredients. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, combine milk, parsley and egg to dry ingredients and stir until moistened. Spread over chicken mixture.
Bake for 20-25 minutes, until bubbly.
added by
ohdeer
nutrition data
Nutritional data has not been calculated yet.
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