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Chicken Pot Pie with Cornbread Crust

Filling:

  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 1 medium Onion , chopped
  • 1/4 cup flour
  • 2 cups chicken stock
  • 2 cups chopped Roasted Chicken
  • 1/2 cup frozen sweet petite peas
  • 1 potato , diced and boiled
  • 1 1/2 cup chopped, cooked carrots
  • 1/2 tsp. salt
  • Cracked pepper
  • Dash of Tabasco® sauce

Crust:

  • 3/4 cup white or 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

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart casserole dish coated with cooking spray and cook until heated and thickened. Spread evently into an ovenproof dish.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

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