Chicken Pot Pie
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
59
Spice
57
Sweetness
52
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 cup
Flour1.5 tsp
Baking Powder1 tbsp
Sugar1 tsp
Salt1 tsp
Baking Soda2 tbsps
Vegetable Oil3 cup
Buttermilk1
Egg2 tbsps
Butter1 cup
Yellow Onion (chopped)1 cup
Celery (thinly sliced)1 tsp
Pepper (freshly ground)1 can
Cream Of Chicken Soup1.75 cup
Chicken BrothDirections:
1
For crust, mix cornmeal, flour, baking powder, sugar, salt, baking soda, oil, buttermilk, and egg in mixing bowl until smooth
2
Pour into greased 8-inch x 8-inch baking pan and bake at 375 degrees F for 20 to 25 minutes until done
3
Remove from oven and let cool completely
4
When cool crumble corn bread and place 3 cups of cornbread crumbs in mixing bowl
5
Add 1/2 cup melted butter to crumbs and mix well, set aside
6
In a saucepan on medium low heat, melt butter and saute onions and celery until transparent, stirring occasionally
7
Add chicken broth, cream of chicken soup, salt, and pepper
8
Stir until well blended and soup is incorporated
9
Add chicken, stir and blend until mixture reaches a low simmer
10
Cook for 5 minutes, remove from heat
11
Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes (about four)
12
Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling
13
Place baking dish in preheated oven at 350 degrees F for 35 to 40 minutes
14
The crumbs will turn a golden yellow