Chicken Potpie with Cornbread Crust

Yield: 6 servings

Filling:
1/4 cup butter
1 cup chopped onions
1 cup sliced celery
2 cups sliced mushrooms
3 Tbsp. flour
1 1/2 cup chicken broth
1 cup milk
1 (10 oz.) package frozen green peas, thawed
1 tsp. salt
1/4 tsp. thyme
1/4 tsp. white pepper
1 cup sliced carrots
3 cups chopped cooked chicken

Preheat oven to 425 degrees. In saucepan melt butter over medium-high
heat. Add onions and celery; cook until soft, 2 minutes. Add mushrooms and
cook 3 minutes. Stir in flour and cook 1 minute. Stir in chicken broth and
milk; cook until thickened. Add peas and seasonings; set aside. In 1 cup
water cook carrots 5 minutes; drain. Add carrots and chicken to sauce.
Spoon into a 12x8" baking dish.

Crust:
1/2 cup cornmeal
1/2 cup flour
1 1/2 tsp. sugar
1 1/2 baking powder
1/2 tsp. salt
2 Tbsp. butter
1/3 cup milk
1 Tbsp. chopped parsley
1 egg

In small bowl combine dry ingredients. Cut in butter until mixture
resembles coarse crumbs. In small bowl combine milk, parsley and egg to
dry ingredients and stir until moistened. Spread over chicken mixture.
Bake 20-25 minutes, until bubbly.

Source: Unknown (RB)




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