CHICKEN PIE WITH CORNMEAL CRUST

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Pie with Cornmeal Crust image

Provided by Kitchen Crew

Categories     Savory Pies

Number Of Ingredients 15

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

Steps:

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

There are no comments yet!