| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Home1 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
|
Onion – chopped |
| 6 |
tb |
Flour |
| 8 |
c |
Hot chicken stock |
| 1 |
ds |
Tabasco sauce |
| 4 |
c |
Chicken – cooked and diced |
| 1 |
c |
Frozen sweet peas |
| 1 |
c |
Potato – diced and blanched |
| 1 |
c |
Carrots – diced and blanched |
|
|
Salt and pepper |
|
|
Cornbread Crust |
| 1 1/2 |
c |
White cornmeal |
| 1 1/2 |
c |
Flour |
| 2 |
tb |
Baking powder |
| 3 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Milk |
| 2 |
|
Eggs |
| 1/4 |
c |
Canola oil |
INSTRUCTIONS
Directions: Pot Pie - Preheat oven to 450 degrees. In a saucepot,
heat the oil and butter. Saut. the onion until wilted. Add the flour
and mix well. Add the heated stock, slowly, whisking well. When
smooth, let simmer for 1-2 minutes. Season with salt and pepper. To
assemble the pot pie, combine the chicken, peas, carrots and potato.
Place mixture in a 3 quart casserole dish. Pour sauce mixture over.
Crust - Combine all dry ingredients in bowl and then add the wet
ingredients and mix well. Pour over the pot pie filling and bake for
25 minutes or until golden brown.
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