Chicken Pot Pie

  • on July 18, 2010
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Ingrients & Directions

3 tb Olive oil
2 tb Butter
1 Onion – chopped
6 tb Flour
8 c Hot chicken stock
1 ds Tabasco sauce
4 c Chicken – cooked and diced
1 c Frozen sweet peas
1 c Potato – diced and blanched
1 c Carrots – diced and blanched
Salt and pepper
Cornbread Crust
1 1/2 c White cornmeal
1 1/2 c Flour
2 tb Baking powder
3 tb Sugar
1 ts Salt
1 1/2 c Milk
2 Eggs
1/4 c Canola oil

Directions: Pot Pie – Preheat oven to 450 degrees. In a saucepot,
heat the oil and butter. Saut the onion until wilted. Add the flour
and mix well. Add the heated stock, slowly, whisking well. When
smooth, let simmer for 1-2 minutes. Season with salt and pepper. To
assemble the pot pie, combine the chicken, peas, carrots and potato.
Place mixture in a 3 quart casserole dish. Pour sauce mixture over.
Crust – Combine all dry ingredients in bowl and then add the wet
ingredients and mix well. Pour over the pot pie filling and bake for
25 minutes or until golden brown.

1 servings

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