Showing posts with label home-cooked meal. Show all posts
Showing posts with label home-cooked meal. Show all posts

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

Ingredients

Filling:

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

Crust:

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!

TOPPED CHEF  will be out on May 7: Preorder your copy here.

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