Chicken Pot Pie
Recipe courtesy of Cristina Ferrare
Servings: Serves 4–6
Cristina's Chicken Pot Pie
  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 1 medium onion , chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock or chicken broth , warmed
  • 2 cups chicken , cooked and chopped
  • 1/2 cup frozen sweet peas
  • 1/2 cup chopped potato , parboiled
  • 1/2 cup chopped carrots , parboiled
  • Kosher salt , to taste
  • Freshly ground black pepper , to taste
  • Hot sauce , to taste
Cornbread Crust
  • 3/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1 large egg
  • 2 Tbsp. canola oil
Preheat the oven to 400°.

Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.

To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.

Yield: 4 to 6 servings
Prep time: 10 minutes
Inactive prep time: 0 minutes
Cook time: 22 to 25 minutes