Chicken Pot Pie With Jalapeno Cornbread Topping
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cups
Chicken Broth (low-sodium)4 tbsps
Unsalted Butter1 cup
All-Purpose Flour2 tbsps
Chili Powder1 cup
Yellow Cornmeal1 tsp
Baking Powder1 tsp
Baking Soda2 cup
Buttermilk1 large
Egg2 tbsps
Jalapeno (minced)1 tbsp
Vegetable OilDirections:
1
To prepare the filling: Preheat the oven to 425 degrees F
2
Put the chicken in a large saucepan with the squash, mushrooms, and broth
3
Bring to a simmer over medium-high heat and cook just until the meat is opaque, and the squash is slightly soft, 5 to 7 minutes
4
Use a slotted spoon to transfer the chicken, squash and mushrooms to a 2-quart ovenproof casserole dish
5
Return the liquid to a boil and reduce to 2 cups, about 15 minutes
6
Melt the butter in a large saucepan over medium-high heat
7
Add flour and chili powder and stir until fragrant and bubbling, 2 to 3 minutes
8
Whisk in the reduced broth and bring to a simmer
9
Cook, stirring often, until the consistency of thick gravy, about 8 to 10 minutes
10
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper
11
Pour the sauce over chicken and vegetables
12
(The recipe can be made up to 2 days ahead at this point
13
Keep covered in the refrigerator and bring to room temperature before continuing
14
) 3
15
To prepare the topping: In large bowl, combine cornmeal, 1/2 cup flour, baking powder, baking soda, and 1 1/2 teaspoons salt
16
In another small bowl, mix the buttermilk, egg, jalapeno, and 1 tablespoon oil
17
Pour the liquid ingredients into the dry ingredients and stir until just combined
18
Drop large spoonfuls of batter, over the chicken to cover
19
Bake until the topping is lightly browned and the sauce is bubbly, about 20 to 25 minutes
20
Serve