Recipes
Chicken Pot Pie with a Cornbread Top
Products used in this Recipe
- Carrot
- Chicken
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I don't know my Postal CodeIngredients
32cm (12 ½”) oven proof fry-pan1 tablespoon (15ml) olive oil
1 teaspoon (5ml) butter
4 cups (1 litre) chopped carrots
2 cups (500ml) chopped celery
3 cups (750ml) chopped onion
1 tsp (5ml) chili flakes
750g (1 1/2 lbs) chicken breasts or thighs, cubed
1 tablespoon (15ml) flour
2 tablespoons (30ml) barbecue sauce
4 cups (1 litre) chicken stock
1 teaspoon (5ml) fresh thyme leaves
salt and black pepper to taste.
For the cornbread :
1 ¼ cups (310ml) flour
1 ¼ cups (310ml) cornmeal
1 tablespoon (15ml) sugar
½ teaspoon (2ml) salt
2 teaspoons (10ml) baking powder
¼ cup (60ml) butter
2 eggs, whisked
1 cup (250ml) milk
¼ cup (60ml) crumbly blue cheese, grated cheddar or Monterey jack cheese
Method
Heat oil and butter over medium heat in a large, oven-proof fry pan. Add carrots, celery and onion. Sweat, stirring occasionally, until vegetables are slightly tender, about 10 minutes. Stir in chili flakes and chicken. Sauté until chicken is just cooked. Meanwhile, stir flour and barbecue sauce together in a small bowl. Stir into chicken and vegetables. Add stock and thyme leaves and simmer for 5 minutes. Mixture should be liquidy. If not, add a little more water. Set aside.
Preheat oven to 350°F/180°C
To make the cornbread, combine flour, cornmeal, sugar, salt and baking powder in a bowl. Stir well. Add butter, cutting it through the flour mixture with two knives until butter is pea-sized and well coated in flour. Add whisked eggs, milk and cheese. Stir just to combine.
Spoon cornbread mixture over the top of chicken mixture. Transfer to oven and bake until cornbread is golden and liquid is bubbling beneath, about 10-15 minutes.
Serve immediately.
*if you don’t have an oven proof fry-pan, transfer the chicken mixture to a lasagna dish (36cmx28cm / 14”x11” at most) top with corn bread mixture and bake as above.
