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 !