Preheat oven to 400. Spray a 2-quart casserole dish with cooking spray.
To make filling- In a large sauce pan, heat oil and unsalted butter together. Add onion and saute until tender, about 4-5 minutes. Add in flour until blended. Slowly stir in 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 casserole dish and spread mixture evenly.
To make crust- In a bowl, stir cornmeal, flour, baking powder, sugar and salt. In a seperate bowl, combine milk, egg and canola oil. Right before pot pie goes in oven, 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.
Originally Submitted
10/3/2010
0 Out of 5 from
0 reviews
You can add this Chicken Pot Pie with Cornbread Crust recipe to your own private DesktopCookbook.
