Winter means a lot of things-snow,holidays, more snow, fireplaces, lots of movies, warm clothes, snow and among my favorites things is all the good comfort food recipes I get to use! I have great memories of my Mom’s amazing chicken pot pie growing up…she used pie crusts,lots of veggies,big chunks of chicken and a creamy tasty white sauce to bring it all together.
Over the years that I have had my own kitchen I have tried different ways to make chicken pot pie. I have used pie crust, biscuit top, bread crumb topping, different meats and veggies and a variety of different sauces. My friend Guerda recently came over and brought over a dish similar to chicken pot pie and it had a corn bread top! What a great idea! So here is my traditional chicken pot pie recipe with a cornbread topping..I think it was my best one yet and my family agrees! We have discovered a comfort food creation that is worth making again!
1 lb skinless,boneless chicken
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 tsp minced garlic
1/2 cup frozen peas
1/2 cup frozen corn
3 potatoes
1 tsp of dried thyme
1 tsp of dried parsley
1 3/4 cup chicken broth
2/3 cup milk
1/3 butter
1/3 cup flour
oil to saute veggies
salt and fresh ground pepper to taste
1 1/2 cups fine yellow corn meal
3/4 cup flour
2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup buttermilk *look below for how to make your own
1 egg
3 tablespoons melted butter
*I almost never have buttermilk on hand…so I add a tablespoon of lemon or lime juice to the bottom of the measuring cup and then I fill with milk..allow to sit for 15 minutes and you have homemade buttermilk!*
In a bowl combine corn meal,flour,baking powder and salt
In a separate bowl whisk together buttermilk, egg, butter
Combine all ingredients, add to muffin pan, cake pan, and for this chicken pot pie recipe pour over top the chicken mixture.
When making just muffins or bread bake at 400F for 15-20 minutes
Preheat the oven to 375F.
1. Fully cook and cube the chicken,set aside
2. Cube and boil potatoes with skins on until tender, drain, and set aside
3. Saute the carrots, celery, and onion with garlic
4 .To veggies add the butter until melted
5. Add the flour and stir until thickened. Add salt,pepper and seasonings.
6 .Slowly stir in milk and broth. Simmer until thickened. Mix in the chicken,potatoes,peas,and corn
7. Pour mixture in a baking dish, you can use any size baking dish, I use a deep dish baker.
8. Pour cornbread on top of chicken mixture
9. Bake at 375F for 35-45 minutes, cornbread top should be golden brown and fully cooked underneath,you may have to sneak a sample to check and see if cornbread is fully cooked.
10. Serve and Enjoy 🙂
