Chicken Pot Pie with Corn Meal Biscuit Crust

December 30, 2020  Online Recipe Guide Avatar

For the pot pie filling:
3 Tablespoons butter
1 onion, sliced thin
1 1/2 – 2 cups sliced mushrooms
2/3 cup sliced carrots*
2/3 cup peas or green beans
1 heaping Tablespoon chopped fresh sage or one teaspoon dried
2 teaspoons fresh thyme leaves or 1/4 teaspoon dried
1/8 teaspoon celery seed
1/2 – 1 teaspoon salt
fresh ground pepper to taste
2 chidken breasts, boneless and skinless, cut in 1/2 inch cubes
3 Tablespoons flour
2 cups chicken broth
1/4 cup dry white wine (you can skip this and use an additional 1/4 cup chicken broth if you prefer.)

For the corn meal biscuit crust:
1 package Rumford Naturals Corn Bread Mix
2 teaspoons sugar
4 Tablespoons cold butter, cut into small bits
1 cup milk

Kitchenware needed: a 9×13 baking pan

*You may use any other combination of vegetables you prefer, such as celery, turnips, corn, okra, etc. The total amount should be about 1 1/2 cups. Frozen vegetables can simply be added when the broth is poured into the chicken.

Preheat the oven to 375 degrees F.

To prepare filling:┬áMelt one tablespoon of the butter in a skillet and saute’ the onions for about 5 minutes. Add the mushrooms, vegetables and the seasonings all at once. Cook for about 5 minutes, stirring often, then remove the cooked vegetables to a side dish and set aside.

While the vegetables are cooking, add the chicken to the flour and toss to coat. Melt the remaining 2 Tablespoons butter in the emptied skillet on medium-high heat. Add chicken and any remaining flour and stir until chicken is browned, about 5 minutes. Mix in broth, white wine and the cooked vegetables. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Adjust salt and pepper and pour the contents of the skillet into the 9×13 pan.

For the corn meal biscuit crust:
Pour the contents of the Rumford Naturals Corn Bread Mix in a medium-size mixing bowl. Mix in the sugar. Cut the butter into the flour mixture using a pastry cutter or your hands till it resembles coarse crumbs. Make a well in the center and add the milk. Mix with a wooden spoon or dough scraper till it forms a ball.
Drop the biscuit mix by the spoonful onto the pot pie filling. Place it evenly over the surface and the edges, leaving some of the filling visible. Bake for about 30 minutes, until the biscuits are a deep golden yellow and the edges are browned.

Serves 5-6

Recipe by: Mani Niall


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