Chicken Pot Pie with Cornbread Crust
Equipment
Ingredients
Filling
chicken breast (cooked, diced)
500 g
carrot (diced)
150 g
celery (diced)
100 g
onion (diced)
120 g
frozen peas (frozen)
150 g
butter (melted)
60 g
all-purpose flour (sifted)
45 g
chicken broth (room temperature)
500 ml
whole milk (room temperature)
120 ml
salt
5 g
black pepper (ground)
2 g
Cornbread Crust
cornmeal
120 g
all-purpose flour
60 g
baking powder
10 g
salt
3 g
whole milk
180 ml
large egg (beaten)
1 piece
butter (melted)
30 g
Instructions
Prepare vegetables
Dice onion, carrot, and celery into small uniform pieces for even cooking.
Make the filling
Sauté vegetables in butter, then create a roux with flour and gradually add broth and milk to form a creamy sauce.
Add chicken and peas
Stir in diced chicken and frozen peas, then simmer until heated through and sauce thickens.
Prepare cornbread crust
Mix dry ingredients, then add milk, egg, and melted butter to form a thick batter.
Assemble the pie
Pour chicken filling into a baking dish, then spread cornbread batter evenly over the top.
Bake the pie
Bake until the cornbread crust is golden brown and a toothpick inserted comes out clean.
Rest and serve
Let the pie rest for 5 minutes before serving to allow the filling to set.
Original recipe
Storage
Cover with foil when reheating to prevent crust from drying out
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