This recipe is great because it's simple and healthy - no heavy sauces or creams here. I added mushrooms because C likes them and - heck yes we are getting in another serving of veggies. woo hoo. I think green beans would work nicely in these dish too.
Cornbread Chicken Potpie
(adapted from Can You Stay For Dinner?)
Yields: 5 Servings
- 1 medium onion, diced
- about 1 tablespoon Extra Virgin Olive Oil
- 2 gloves garlic, chopped or minced
- about 3 stalks of celery, chopped
- 12 oz. mushrooms sliced
- 1/3 cup chopped carrots
- 1 can sweet corn
- 2 boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 tsp salt
- 1 tsp pepper (or more if you like)
- 1 1/2 tablespoons (more to taste) Penzy's Northwoods seasoning (or you can choose a mixture of your own favorite seasonings to use in poultry dishes)
- 1/4 cup flour
- 3/4 cup white or yellow cornmeal
- 3/4 cup flour
- 1 tablespoon baking powder
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons milk
- 1 large egg
- 1 tablespoons canola oil
- To Make Filling: First, you need to poach the chicken breasts. To poach, set chicken breasts in a large pot, cover with two inches of water, and bring to a boil. Reduce the heat and simmer the chicken for about 12 minutes, or until no longer pink in the center. Cut up chicken into small cubes.
- Preheat oven to 350. Coat an 8” square baking dish with nonstick cooking spray. Heat EVOO in a large pan over medium heat. Add onion, carrots, celery, mushrooms and corn, and sauté for about 10 minutes, until tender. Add garlic and stir constantly for 30 seconds. Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in 2 cups of chicken stock, whisking well so that the flour begins to de-clump and thicken the stock. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in cooked chicken, thyme, sage, salt, and pepper. Pour the mixture into your prepared dish and spread mixture evenly.
- To make crust: In a large bowl, whisk the cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined in a separate bowl. Stir wet ingredients into dry ingredients. Spoon the batter evenly over the filling. Bake until the top is golden brown, about 22 to 25 minutes. Let cool for at least 15 minutes before serving.
If I were to really get on a cornbread kick, I'd want to make this and then this. And binge eat corn bread. And there ain't nothing wrong with that. (until I try to fit into my jeans that is...)
ps- C and I are off to a wedding this weekend! Yay! And Rosh Hashanah started at sundown on the 28th. Wishing on my Jewish lovelies a mazelevous New Year! xoxo