Chicken Pie With Cornbread Topping
Serves 4 to 6.
1 pound boneless, skinless chicken breasts
1/2 cup chicken broth
3 medium carrots, sliced
1/4 cup butter
1 small onion, sliced
1 large clove garlic, minced
1/4 teaspoon black pepper
8 ounces mushrooms, sliced (2 cups)
2 Tablespoons all-purpose flour
1/2 cup heavy cream
1/4 cup chopped fresh parsley
Topping:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
3/4 cup buttermilk
1 Tablespoon butter, melted
- In a skillet, combine chicken and broth. Cover and bring to a boil. Reduce heat and simmer, turning once, until chicken is cooked, 5 to 10 minutes.
- Transfer chicken to a plate and let cool. Strain broth into a small bowl and reserve. Shred chicken. Wipe skillet clean with paper towels. Meanwhile, bring a saucepan of water to a boil, add carrots and cook until tender, about 5 minutes. Drain well.
- In the skillet, melt butter over medium-high heat. Add onion, garlic, and pepper; cook, stirring frequently, 5 minutes. Add mushrooms and cook, stirring frequently, 5 minutes. Stir in flour and cook for 1 minute. Gradually stir in reserved broth and cream. Bring to a boil and cook, stirring constantly, until thickened. Remove from heat. Stir in chicken, carrots and parsley.
- Spoon filling into a 1-quart baking dish.
- Preheat oven to 425 degrees F.
- To prepare topping, mix together cornmeal, flour, baking powder and baking soda. Mix together egg, buttermilk and melted butter. Stir into flour mix just until dry ingredients are moistened. Spoon batter over chicken mixture. Bake until topping is
- golden brown, about 30 minutes.
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