Thursday, March 28, 2013

Marriage-Worthy Chicken Pot Pie with Cornbread Crust

LUCY BURDETTE: I dated my hub for about two years before we were married. At the time, my sister and a couple of her friends were gathering recipes for a homemade cookbook and I shared this chicken pot pie. Most of that period, I had been plying John with homemade meals and treats. I think this is the dinner that finally captured his heart:).

Marriage-Worthy Chicken Pot Pie with Cornbread Crust



2 large carrots, peeled and sliced into 3/8" rounds
1 large potato, peeled (or not, your choice) and cut into 1/2" dice
1 onion, chopped (red is nice for the color contrast)
1 bunch leeks, cleaned, white parts chopped
1 cup (or more) frozen lima beans, thawed
4 cups shredded, cooked turkey or chicken
1/4 cup plus 2 tbsp flour
4 tbsp butter
4 cups chicken or turkey stock
Tabasco sauce to taste


1 cup flour
1 cup cornmeal
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 egg, lightly beaten
1 cup plus 1 tbsp milk
3 tbsp vegetable oil, like saffron

Preheat the oven to 425. Steam the carrots, then the potatoes, 5 minutes each. Melt the butter and cook the onions and leeks for 5 minutes. Then add the flour, cook that for a minute, not allowing it to brown, but stirring to be sure you don't leave lumps. Slowly whisk in the stock and cook over low heat until it thickens. Season to taste with salt, pepper, and Tabasco. (You may not need much salt, depending on your stock.) Set this aside.

In a 9 x 13 pan, layer in the chicken or turkey, carrots, potatoes, and limas. (three layers is nice!) Pour your thickened onion stock over the top.

In a separate bowl, mix together your dry ingredients. Then mix your egg, milk, and oil together, and whisk the wet ingredients into the dry. Pour the batter over the top of the casserole and bake until the top is golden and the sauce is bubbling, about 35-40". Let cool 5 minutes before serving.

And with this pot pie, may your dreams come true!

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  1. Love the colors! And the cornbread crust (since I am still pie-crust challenged).

  2. Yum! The crust/topping sounds like an excellent alternative to the usual.

  3. I love the colors, too. Beautiful. I'm trying this. I have notoriously bad luck with Chicken Pot Pie. Have no idea why.


  4. Lucy, love the picture. So sweet! And this sounds delicious. I love corn bread and to use that instead of a regular crust sounds divine.

    Daryl / Avery

  5. Lucy/Roberta - That wedding picture is priceless!! What a beautiful bride and handsome bridegroom--but even more important, you look so in love and happy. The recipe is a Keeper for the story behind it--AND that cornbread crust! I'm in!

  6. Thank you everyone! And I swear the dish doesn't turn out blue-green as it has in my bad photograph:).