Chicken pot pie w/ corn bread crust

Categories: main course

Ingredients

• Filling
• 1 TBSP olive oil
• 1 TBSP unsalted butter
• 1 medium onion, chopped
• 1/4 C flour
• 2 C chicken stock- heated
• 2 C chopped roasted chicken
• 1/2 C frozen sweet petite peas
• 1 potato- diced and boiled
• 1 1/2 C chopped cooked carrots
• 1/2 tsp salt
• dash of cracked pepper
• dash of tobasco (optional)
• Crust
• 3/4 C cornmeal
• 3/4 C flour
• 1 TBSP baking powder
• 1 1/2 TBSP sugar
• 1/2 tsp salt
• 3/4 C milk
• 1 egg
• 2 TBSP canola oil

Directions

1. make filling: Preheat oven to 400. Spray 2 qt cassarole dish with cooking spray. In a large sauce pan, heat olive oil, and butter together. Add onion and saute until tender, about 4-5 min. Add flour until well blended. Slowly stir in heated chicken stock, whisking well. Cook mixture over medium heat until thick and bubbly, about 4 min. Stir in chicken, peas, potatoe, carrot, salt, pepper, and tobasco. Pour into casserole dish.

2. To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. In seperate bowl, Stir milk, egg and canola oil until well combined. Stir wet ingrdients into dry ingrdients. Spoon batter evenly on the filling.

3. Bake until top is golden brown, about 22-25 min.

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