How To make Chicken Pie with Cornmeal Crust
2 lb Roasted cold Chicken
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 1/2 ts -Salt
1 ts Chicken bouillon
1/2 ts Dried thyme
1/4 ts Ground pepper
1 qt Milk
12 oz Pkg corn-muffin mix
1 lg -Egg
About 1 1/4 hours before serving: Discard bones and skin from chicken; cut meat into bite-sized pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside. Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion. 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. Add chicken, potatoes and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling. Boil one minute. Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered, for 10 minutes. Meanwhile, prepare corn-muffin mix according to label, using egg and remaining 2/3 cups milk. After chicken mixture has baked 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture. Bake 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly. ~--
How To make Chicken Pie with Cornmeal Crust's Videos
Double-Crust Chicken Pot Pie | Southern Living
Is there anything better than a rich, creamy chicken-and-veggie filling topped with a golden, flaky crust? This classic Southern recipe is made with an indulgent sauce, and we doubled the crust so that you get twice as much of what you love. Add in veggies like onions, carrots, mushrooms, potatoes, garlic, and fresh herbs for a flavorful, filling entree. Par-bake the bottom crust to avoid soggy pieces.
Get the recipe for Double-Crust Chicken Pot Pie here:
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Mini chicken pie!
Ingredients:
- cornmeal (or all purpose flour)
- butter
- egg
- chicken
- salt
Roni’s Baking Show: Chicken Pot Pie with a Cornbread Crust
Roni’s cooking up some comfort food! Chicken pot pies with a cornbread crust are a favorite in our family. Perfect for a cold winters day! Loosely based on this recipe: We added sour cream to give it some creaminess.
Chicken Pot Pie Casserole with Biscuits | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2 tablespoons butter
2 tablespoons oil
2 large carrots (peeled and diced)
2 medium red potatoes (cut into ½ cubes — peeling optional)
½ medium onion (finely diced)
1 rib celery (diced)
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon black pepper
2½ cup low sodium chicken broth
1 cup heavy cream (a lighter cream will work but have less rich flavor)
3 tablespoons all purpose flour
2 cups cooked chopped chicken
1 cup frozen peas
Biscuit Topping
2 cups flour (all purpose or whole wheat)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon dried parsley
¾ teaspoon salt
½ cup cold salted butter
½-¾ cup buttermilk (or sub milk)
1 egg
1 tablespoon water
1 teaspoon garlic herb seasoning (optional)
Instructions
Preheat oven to 400 degrees F and lightly grease a 9×13 baking dish.
In a medium skillet, melt butter and add oil, carrots, potatoes, onion and celery. Cook, stirring often, over medium-high heat, until slightly softened, about 10 minutes.
Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
Add chicken broth and bring to a boil over high heat. Reduce heat to medium, cover and simmer until vegetables are tender.
Whisk together cream and flour. Stir into filling with chicken and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Pour into prepared baking dish and prepare the topping.
Biscuit Topping
In a medium bowl, combine flour, baking powder, salt and parsley.
Cube butter and add to the flour, cutting in until crumble (a pastry cutter or fork works well for this).
Add milk, a little at a time, stirring each time, just until biscuit dough comes together.
Dump onto a lightly floured surface and pat into a large oval. Cut out circles using a 2½ cutter and place over the top of the filling.
Whisk together egg and water and add garlic herb seasoning if using. Brush over the tops of the biscuits and bake for 15-18 minutes, until the biscuits are golden brown. Serve.
THE BEST CHICKEN PIE RECIPE| HOW TO MAKE CHICKEN PIE | SISI JEMIMAH
THE BEST HOMEMADE CHICKEN PIE | HOW TO MAKE CHICKEN PIE
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Link to the cut and Seal used in the video:
Amazon UK-
Similar Cut and Seal Product link:
Amazon UK -
Recipe makes 12.
Dough Ingredients:
500 Grams (4cups)Plain Flour
250 Grams (1 cup) Butter or Margarine
1/2 Cup Milk or Water
1/2 tsp Salt
Filling ingredients:
300 Grams Minced Chicken OR
500 Grams Chicken With Bones
3 Medium Carrots Chopped
2 Irish Potatoes Chopped
1 Medium Onion Chopped
1 cup Chicken Stock
2 Heaped Tablespoons Cornflour/plain flour
1 Teaspoon Thyme
1 Tablespoon Garlic Powder
I Tablespoon Chicken Seasoning of your choice
Salt to Taste
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Farmhouse Chicken Cornbread Casserole
Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love. The sweet cornbread topping is paired with a creamy and cheesy chicken filling for a classic, hearty supper that will warm you from the inside out.
Get the recipe: