Chicken Pie with Cornmeal Crust

Chicken Pie With Cornmeal Crust Recipe

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Kitchen Crew

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Ingredients

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2 lb
chicken, roasted and cold
1/2 lb
small red potatoes
8 oz
mushrooms
3
carrots
2
celery stalks
1
onion
1/4 c
salad oil
1/4 c
all purpose flour
1.5 tsp
salt
1 tsp
chicken bouillon
1/2 tsp
thyme, dried
1/4 tsp
pepper
1 qt
milk
12 oz
corn muffin, mix
1 large
egg

How to Make Chicken Pie with Cornmeal Crust

Step-by-Step

  • 1About 1 1/4 hours before serving: discard bones and skin from chicken; cut meat into bite-sized pieces.
  • 2Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.
  • 3Preheat oven to 400.
  • 4Slice mushrooms, carrots and celery; chop onion.
  • 5In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well coated.
  • 6Add chicken, potatoes and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling.
  • 7Boil one minute, then spoon chicken mixture into a deep 3-quart casserole; bake, uncovered, for 10 minutes.
  • 8Meanwhile, prepare corn-muffin mix according to label, using egg and remaining 2/3 cups milk.
  • 9After chicken mixture has baked 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture.
  • 10Bake 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly.

Printable Recipe Card

About Chicken Pie with Cornmeal Crust

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy




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