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!

Assembly:
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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