Cornbread Chicken Pie
23 ingredients
12 steps
Ingredients
- 2 chicken breasts, large, halved
- 1/4 cup butter
- 1/2 cup onion, sweet, chopped
- 1 shallot, french, large, sliced
- 1/4 cup mushroom, cremi, sliced
- 1 cup bell pepper, sweet (mixture, red or orange or yellow)
- 1/2 cup corn, frozen, peaches and cream
- 1/4 cup flour
- 1 teaspoon salt, sea
- 1 teaspoon oregano, fresh, chopped
- 1 1/2 cups milk
- 1/2 cup broth, chicken
- 1/2 cup cornmeal
- 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 egg
- 2/3 cup milk
- 3 tablespoons butter, melted
- 1/2 cup monterey jack cheese, shredded
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
Directions
-
1Preheat oven 425°F.
-
2Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.
-
3Drain, remove the chicken from pot, deskin, debone and cube.
-
4Place the cooked chicken in the fridge until needed.
-
5Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.
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6Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.
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7Stirring often, cook until the mixture has thickened, add chicken cubes.
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8Pour into a round baking dish.
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9In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
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10Blend in the egg, milk and butter.
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11Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.
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12Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.
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