Chicken Pot Pie with Cornmeal Crust
Since I was a kid, I have had a soft spot for chicken pot pies. I grew up eating frozen pot pies, which I always liked, but when I learned to cook I knew I could do better. After a number of tries, I came up with this recipe, which has the classic creamy chicken filling and a not-50-classic, crunchy cornmeal crust. It’s a great one-dish meal for the family or for casual entertaining, served with a big green salad.
NotesTo make this ahead of time, prepare the chicken mixture and top it with crust ahead of time and refrigerate for up to 1 day. Bake for the same length of time and check the pot pie. It might need 5 or 10 minutes longer if it was very cold when you put it in the oven.
Call the kids:
• Peel the carrots
• Measure the flour and stock
• Measure the cornmeal, flour, sugar, and milk
Serves10 to 12
Cooking Methodbaking, sauteeing
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecreamy, crisp, meaty, savory
Type of Dishsavory/pot pie
- 1 pound pearl onions or frozen, peeled pearl onions
- ¾ cup (1½ sticks) unsalted butter
- 2 large carrots, peeled and cut into small dice
- 3 celery ribs, cut into small dice
- 1 medium onion, cut into small dice
- ¾ cup all-purpose flour
- 6 cups chicken stock or low-sodium broth
- 2 potatoes, peeled and cut into small dice
- 2 cups shredded, cooked chicken breast
- 1 cup frozen or fresh shelled peas
- 1 tablespoon plus 1 teaspoon salt
- Freshly ground pepper
- ½ cup (1 stick) unsalted butter
- 1½ cups cornmeal
- 1½ cups all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1½ teaspoons salt
- 2 large eggs
- 1½ cups milk
Preheat the oven to 400°F.
To make the filling for the pot pie: If using fresh pearl onions, fill a small saucepan with water and bring to a boil over medium-high heat. Add the pearl onions and blanch for about 3 minutes. Drain and set aside to cool. Peel the onions using a small paring knife, and set aside.
In a large saucepan, melt the butter over medium heat. Add the carrots, celery, and onion and slowly cook the vegetables for about 10 minutes, stirring occasionally, without letting them color. Add the flour to the pan and cook, stirring frequently, for 5 to 6 minutes. Add the chicken stock, slowly at first, stirring vigorously to incorporate it with the vegetables.
Add the potatoes and chicken, bring to a simmer, and cook for about 10 minutes, or until the potatoes are tender. Add the peas and pearl onions and cook for another minute or so to heat through. Season with the salt and with pepper to taste. Transfer to a 13 x 9 x 2-inch baking dish.
To make the topping: Put the butter, cornmeal, flour, sugar, baking powder, salt, and eggs in the bowl of a food processor fitted with a metal blade. Pulse until just combined but still crumbly.
Add the milk and pulse just until incorporated. Pour the batter over the chicken filling to cover completely. Bake for about 40 minutes, or until the crust turns golden and the filling is bubbling around the edges.
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2006 Debra Ponzek