Chicken Pot Pie With A Cornbread Top
From HellBoozer 12 years agoIngredients
- (12 ½”) oven proof fry-pan shopping list
- 1 tablespoon olive oil shopping list
- 1 teaspoon butter shopping list
- 4 cups chopped carrots shopping list
- 2 cups chopped celery shopping list
- 3 cups chopped onion shopping list
- 1 tsp chili flakes shopping list
- 750g (1 1/2 lbs) chicken breasts or thighs, cubed shopping list
- 1 tablespoon flour shopping list
- 2 tablespoons barbecue sauce shopping list
- 4 cups chicken stock shopping list
- 1 teaspoon fresh thyme leaves shopping list
- salt and black pepper to taste. shopping list
- For the cornbread : shopping list
- 1 ¼ cups flour shopping list
- 1 ¼ cups cornmeal shopping list
- 1 tablespoon sugar shopping list
- ½ teaspoon salt shopping list
- 2 teaspoons baking powder shopping list
- ¼ cup butter shopping list
- 2 eggs, whisked shopping list
- 1 cup milk shopping list
- ¼ cup crumbly blue cheese, grated cheddar or monterey jack cheese shopping list
How to make it
- 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
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