Chicken Pot Pie with Cornbread Crust

Recipe created by Cristina Ferrare

This is a feel-good meal! It's traditional without a catch but very satisfying—not to mention easy and fast.

Ingredients:

Filling:

• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 medium Onion , chopped
• 1/4 cup flour
• 2 cups chicken stock
• 2 cups chopped Roasted Chicken
• 1/2 cup frozen sweet petite peas
• 1 potato , diced and boiled
• 1 1/2 cup chopped, cooked carrots
• 1/2 tsp. salt
• Cracked pepper
• Dash of Tabasco® sauce

Crust:

• 3/4 cup white or yellow cornmeal
• 3/4 cup flour
• 1 Tbsp. baking powder
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 3/4 cup milk
• 1 large egg
• 2 Tbsp. canola oil

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart casserole dish coated with cooking spray and cook until heated and thickened. Spread evently into an ovenproof dish.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

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Tortilla and Black Bean Pie

Ingredients:

4 (10-inch) flour tortillas

1 tbsp. canola oil

1 large onion, diced

1 jalapeno chile, seeded and minced

2 cloves garlic, minced

½ tsp. ground cumin

coarse salt and ground pepper

2 (15-oz.) cans black beans, drained and rinsed

12 oz. beer, or 1 ½ cups water

1 (10-oz.) package frozen corn

4 scallions, thinly sliced, plus more for garnish

8 oz. shredded Mexican cheese

sour cream and salsa, for serving


Directions:

Preheat oven to 400°. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5-7 minutes.

Add beans and beer to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the springform pan; layer with ¼ of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Unmold pie; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

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