Chicken Pot Pie With Cornbread Crust

Try this amazing Chicken Pot Pie Recipe...with Cornbread Crust ... a unique one. Try it !

Chicken Filling:
  • 1 T butter or margarine
  • 2 medium carrots sliced
  • 1 medium onion chopped
  • 1 can (14 1/2 oz) chicken broth
  • 3/4 t salt
  • 1/4 t black pepper
  • 1/4 t dried thyme
  • 3 T cornstarch
  • 1 1/2 cups l% milk
  • 3 cups shredded cooked skinless chicken
  • 1 pkg (10 oz) frozen corn, thawed
  • 1 pkg (10 oz) frozen lima beans, thawed
Corn-Bread Crust:
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1 T sugar
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 2 T cold margarine or butter
  • 3/4 cup 1% milk
Preheat oven to 375°F. To prepare filling, melt butter or margarine in a 3 qt saucepan over medium low heat. Add carrots and onion and saute 5 minutes. Add chicken broth, salt, pepper, and thyme; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
Meanwhile, in a small bowl, with wire whisk, mix cornstarch and 1/2 cup milk until blended. Stir cornstarch mixture and remaining 1 cup milk into saucepan with carrots; heat to boiling over high heat. Boil 1 minute stirring. Stir in chicken, corn, and lima beans. Transfer mixture to shallow 2 1/2 qt casserole. To prepare corn-bread crust, in medium bowl, stir flour, cornmeal,
sugar, baking powder, and salt. With pastry blender or two knives, cut in margarine or butter until mixture resembles coarse crumbs. Stir in milk until blended and mixture thickens slightly. Pour mixture over filling; spread to form an even layer. Bake uncovered 35 minutes or until filling is bubbling and top is golden. I use broccoli. Any combination of vegetables would be fine.
This great chicken pot pie recipe makes 6 servings....amazing taste. Bon apetit !



Another great CHICKEN POT PIE recipe to try...a nice one !

  • 1 (4 lb.) chicken, cut up
  • 12 c. water
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 rib celery, diced
  • 4 medium thin-skin potatoes, peeled and quartered (about 1 lb.)
  • 1 lg. onion, coarsely chopped
  • 4 lg. carrots, cut into 1 inch disks
  • 2 tbsp. chopped parsley
  • 2 c. flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 tbsp. solid vegetable shortening
  • 1 egg, beaten
  • 1/3 c. water
Simmer chicken in water with salt, pepper, and celery about one hour or until tender. As chicken cooks, skim surface occasionally. Lift chicken from pot and remove skin and bones. Return meat to pot. Add potatoes, onions, and carrots. Bring to boil and cook 15 to 20 minutes. Stir in parsley.
As chicken and vegetables boil, prepare pot pie by combining flour, salt, and baking powder. Cut in shortening until mixture is cracker-meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin (about 1/8th inch) on lightly floured board.
Cut into 2 inch squares. Drop squares in boiling water with chicken and vegetables. Cover and cook another 15 to 20 minutes. Serve in wide bowls. The chicken pot pie recipe is ready to serves 6 nice persons....enjoy the feasts....nice taste !



Try this favorite AMBER'S CHICKEN POT PIE ... great taste of chicken pot pie !

  • 1 chicken (cut up)
  • 1 tsp. salt
  • Water to cover
  • 4 med. potatoes, sliced
  • 2 tbsp. minced parsley
Cook chicken until tender then add potatoes and pot pie.

To Make Pot Pie:
  • 2 c. flour
  • 1/2 tsp. salt
  • 2 eggs
  • 2-3 tbsp. water
  • 1 tbsp. shortening
Make a well in flour. Add eggs and salt. Work into a stiff dough. If too dry, add water. Roll out as thin as possible. Cut into squares. Drop into boiling broth. Cook 10-12 minutes. Pot pie may
be baked until golden and then add to broth. This amazing chicken pot pie recipe is ready for feast..enjoy !



DOUBLE-CRUST CHICKEN POT PIE...another great chicken pot pie recipe to try !

  • 2 (9 inch) refrigerated pie crusts
  • 1 (6 3/4 oz.) can boneless chicken in broth, undrained & chopped
  • 1 (16 oz.) can mixed vegetables, drained
  • 1 (10 3/4 oz.) can cream of chicken soup, undiluted
  • 1/2 tsp. celery flakes
  • 1/4 tsp. pepper
  • 1/4 tsp. poultry seasoning
Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake).
Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top. Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45 to 50 minutes. Let stand 10 minutes before serving. Makes 1 (9 inch) pie. The great chicken pot pie is at your service....hmmm..nice ! Enjoy the feasts !



Try this great BEER CRACKER CHICKEN POT PIE.. it is recommended !

  • 2 cups finely crushed Club or Town House crackers
  • 4 tablespoons melted butter
  • 2 cups flour
  • 3/4 cup Crisco
  • 1 teaspoon salt
  • 1/4 cup boiling water
  • 1 teaspoon parsley flakes
  • 1-2 lbs chicken sliced 1" cubes
  • 1 bag frozen mixed vegetables
  • 2 tablespoons olive oil
  • 1 bottle beer or 12 oz white wine
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon basil
  • 1 teaspoon Lipton Onion Soup mix
  • 1 can condensed Cream of Potato soup
  • 2/3 cup milk
  • 1 tsp salt (optional)


In a 4x9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.

Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of
potato soup and milk when chicken looks "golden brown". Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.

Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between
sheets of wax paper or plastic wrap to 1/8" thin.

Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust. Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.
The beer cracker chicken pot pie is ready to serves 4-6 great persons...amazing taste ! Enjoy with friends !