Cornbread Chicken Pot Pie

Ingredients: Chicken Pot Pie Filling
2 cups of shredded chicken
3 carrots chopped
3 stalks of celery chopped
1 onion diced
3 cloves of garlic minced
1/4 cup of flour
2-3 cups of chicken stock
Splash of heavy cream
1/2 tsp of chopped thyme - optional
Salt & pepper

Sauté carrots, celery, and onion until soft and translucent. Add garlic and cook another 3 minutes. Add chicken, and set heat to medium-high. Sprinkle flour over the top of mixture and let cook until flour is absorbed. Add in chicken broth and let bubble until thickened. Season with salt & pepper add thyme.

Ingredients: Cornbread
1 cup of yellow cornmeal
1 cup of all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup of buttermilk - room temp.
1 egg - room temp.
1/2 cup - 1 stick of unsalted butter melted
1/3 cup of dark brown sugar
3 tbsp. honey
(Try this: add some diced jalapeños and cheddar cheese for a ranchy twist)

Whisk together cornmeal, flour, baking powder & soda, and salt. In a separate bowl whisk brown sugar, honey, and melted butter until smooth. Whisk in egg, then buttermilk.

Whisk wet ingredients into dry, until JUST combined. Do not overmix!

Preheat oven to 375°
Lightly oil a cast iron pan, or Pyrex dish. Pour in chicken mixture then top with cornbread batter. Smooth out to edges, sprinkle with salt. Bake for 15-20 minutes until filling is bubbling and cornbread is cooked through with a golden crust.

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