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Chicken Pie With Cornmeal Crust

Chicken Pie With Cornmeal Crust recipe image
This Chicken Pie With Cornmeal Crust is the ultimate comfort food for chilly evenings. It features tender roasted chicken nestled in a creamy, herb-infused sauce with potatoes, carrots, and mushrooms. The star of the dish is the golden, crunchy cornmeal crust that adds a delightful textural contrast to the soft filling. Its a rustic, home-style meal that feels like a warm hug. Perfect for family dinners or potlucks, this dish brings everyone to the table. Use leftover rotisserie chicken to make it even easier. Its satisfying, flavorful, and incredibly simple to assemble.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1229.4
Description
This Chicken Pie With Cornmeal Crust is the ultimate comfort food for chilly evenings. It features tender roasted chicken nestled in a creamy, herb-infused sauce with potatoes, carrots, and mushrooms. The star of the dish is the golden, crunchy cornmeal crust that adds a delightful textural contrast to the soft filling. Its a rustic, home-style meal that feels like a warm hug. Perfect for family dinners or potlucks, this dish brings everyone to the table. Use leftover rotisserie chicken to make it even easier. Its satisfying, flavorful, and incredibly simple to assemble.
Ingredients
  • 2 pound Roasted cold Chicken
  • 1/2 pound Small red potatoes
  • 8 ounce Mushrooms
  • 3 Carrots
  • 2 Celery Stalks
  • 1 Onion
  • 1/4 cup Salad oil
  • 1/4 cup All-purpose flour
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Chicken bouillon
  • 1/2 teaspoon Dried thyme
  • 1/4 teaspoon Ground pepper
  • 1 quart Milk
  • 12 ounce Package corn-muffin mix
  • 1 lg Egg
Directions
  1. 1
    Preheat oven to 400F (204C).
  2. 2
    Remove skin and bones from the cold roasted chicken, then cut the meat into bite-sized pieces.
  3. 3
    Cut potatoes into 1/2-inch chunks and set aside with the chicken.
  4. 4
    Slice mushrooms, carrots, and celery; chop the onion.
  5. 5
    Heat salad oil in a 12-inch skillet over high heat.
  6. 6
    Add mushrooms, carrots, celery, and onion; cook for 5 minutes, stirring frequently, until slightly softened.
  7. 7
    Stir in flour, salt, chicken bouillon, thyme, and pepper until vegetables are well coated.
  8. 8
    Add chicken, potatoes, and 3 1/3 cups milk to the skillet.
  9. 9
    Bring mixture to a boil over high heat, then boil for 1 minute.
  10. 10
    Spoon the chicken mixture into a deep 3-quart casserole dish.
  11. 11
    Bake uncovered for 10 minutes.
  12. 12
    Meanwhile, prepare the corn-muffin mix according to package directions, using the egg and remaining 2/3 cup milk.
  13. 13
    Remove casserole from oven and spoon the cornmeal batter evenly over the top.
  14. 14
    Bake for 15 more minutes, or until the cornmeal crust is golden brown and the filling is hot and bubbly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1229.4kcal
% Daily Value *
Total Fat 50.1g78%
Saturated Fat 12.1g61%
Cholesterol 207.9mg70%
Sodium 7725.5mg322%
Total Carbohydrate 108.6g37%
Dietary Fiber 14.4g58%
Sugars 31.4g
Protein 90.2g181%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pie, cornmeal, crust, comfort food, potatoes, mushrooms, carrots, creamy, dinner, leftover chicken, rustic, easy, family meal, savory, baked, thyme, vegetables, home cooking, hearty
Read it online: https://www.chefs-mate.com/recipe/chicken-pie-with-cornmeal-crust/