Cornbread Chicken Pot Pie

Name: Cornbread Chicken Pot Pie
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 3 large carrots, cut into chunks; 1 baking potato, peeled and cut into chunks; Kosher salt; Freshly ground black pepper; 1/4 all-purpose flour; 3 cups chicken stock or low-sodium broth; 2 cups shredded rotisserie chicken; 1 1/4 cups cornmeal; 1/3 cup all-purpose flour; Kosher salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 large egg; 1 cups well-shaken buttermilk

17 ingredients

10 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 large carrots, cut into chunks
1 baking potato, peeled and cut into chunks
Kosher salt
Freshly ground black pepper
1/4 all-purpose flour
3 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
1 1/4 cups cornmeal
1/3 cup all-purpose flour
Kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1 cups well-shaken buttermilk

Directions

1

Make the filling In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper.
2

Cook, stirring occasionally, until golden, 8 to 10 minutes.
3

Stir in the flour and cook, until incorporated, about 2 minutes.
4

Pour in the stock and bring to a boil, then stir in the chicken.
5

Season the filling with salt and pepper to taste.
6

Place the filling in a 10-inch pie plate.
7

Make the cornbread In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda.
8

Whisk the egg and buttermilk into the cornmeal mixture.
9

Pour the batter over the filling in the pie plate.
10

Bake the pot pie until the filling is bubbling and the cornbread is golden, about 25 minutes.