1/4 cup plus 2 TBS butter, melted plus 1/4 cup plus 2 TBS flour
4 cups chicken broth
3/4 tsp salt
3/4 tsp pepper
1 tsp dried thyme leaves
4 cups diced, cooked chicken
1 cup frozen peas or vegetable of choice, thawed
1 cup all-purpose flour
1 cup white or yellow cornmeal
1 TBS baking powder
1 tsp salt
2 TBS sugar
1 large egg, lightly beaten
1 cup plus 1 TBS milk and 3 TBS vegetable oil
Combine water, carrot and potato in a large saucepan; bring to a boil. Cover, reduce heat and simmer until vegetables are crisp tender. Drain; set vegetables aside.
Saute onion in butter in a large skillet over medium heat, stirring constantly until tender. Reduce heat to low. Add 1/4 cup plus 2 TBS flour; cook stirring constantly, 1 minute. Gradually add broth; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt, pepper, reserved vegetables and thawed peas.
Place chicken in a lightly greased 13x9x2 inch baking dish; pour above creamed mixture on top.
Combine 1 cup flour, cornmeal, baking powder, salt and sugar in a large bowl; stir well. Combine egg, milk and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Pour batter over chicken mixture. Bake, uncovered at 425 degrees for 35-40 minutes or until lightly browned and thoroughly heated.
Serve with a nice green leaf salad for a complete meal.
0 Out of 5 from
You can add this Chicken Pot Pie with Cornbread Crust recipe to your own private DesktopCookbook.