Chicken Pot pie with Cornbread Crust
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Chicken Pot pie with Cornbread Crust
Yield: 4 servings
- Filling:
- 1
- 1
- 1
- ¼
- 2
- 2
-
1
cup frozen mixed veggies (peas, carrots, corn)
- Crust:
- ¾
- ¾
- 1
- 1 ½
- ½
- ¾
- 1
- 2
To make filling:
1. Preheat oven to 400 degrees.
2. Spray 2 Qt. casserole pan with non-stick spray.
3. In a large saucepan, heat the olive oil and butter. Add onion and saute.
4. Add in flour until blended.
5. Slowly stir in 2 cups chicken stock, whisking well. Cook over medium heat until thick and bubbly.
6. Stir in chicken, veggies, Tabasco, salt and pepper.
7. Pour in casserole dish.
To make crust:
1. In a bowl, combine dry ingredients. Stir in milk, egg, oil. Stir until well combined.
2. Spoon evenly over filling.
3. Put casserole dish on a baking sheet in case sauce spills over. Bake until golden brown (25–30 minutes).
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