Food & Recipes

Chicken Pie With Cornmeal Crust

by Jane Kirby

Chicken Pie With Cornmeal Crust

Prep time: 40 minutes
Cook time: 45 to 60 minutes
Serves: 9 servings

1 3/4 cups chicken broth
2 pounds boneless chicken breast, diced
4 carrots, thinly sliced crosswise, then diced
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons olive oil

1. Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

2. In another medium saucepan, melt butter or margarine over medium heat. Add onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk inteh reserved broth. Return to heat and cook, stirring until sauce boils and thickenes. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix inthe peas and parsley, and set aside.

3. Preheat oven to 375F. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg,and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if one large pie (40 minutes if intwo smaller casseroles, 35 minutes if nine individual ones), or until crust is golden and filling is bubbly. Let stand 10 minutes before serving.

To freeze: Let cool slightly, then chill. Cover tightly with aluminum foil anad freeze.

To reheat: Thaw, then bake covered pite in a preheated 425F oven, removing foil halfway through. Bake 45 tot 60 minutes (35 to 40 minutes if two smaller pies, 30 minutes if nine small ones), or until a knife inserted into the center comes out hot. (To reheat from frozen, double the baking time.)