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
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.
Yields
1 servings
