Ingredients
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1 medium onion
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1⁄4 cup all-purpose flour
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2 cups chicken stock or 2 cups chicken broth
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2 cups cooked chicken
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1⁄2 cup frozen sweet peas
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1⁄2 cup chopped potato
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1⁄2 cup chopped carrot
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Kosher Salt
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fresh ground black pepper
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hot sauce
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3⁄4 cup yellow cornmeal
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3⁄4 cup all-purpose flour
Directions
Prep Time: 20 m | Cook Time: 32mins | Serves: 4-6
Cristina’s Chicken Pot Pie, wonderful cook, cristina ferrare add thyme and other veggies”, Very nice comfort food The onions were cooked in a small amount of olive oil and the butter eliminated After the onions were browned I added in diced carrots, covered the pan and allowed them to cook a few minutes After the carrots were crisp tender the remaining vegetables were added, the flour was sprinkled over all and the stock whisked in Corn was used in place of the potato The recipe was cut in half and I got 3 very generous servings This was served with a tossed salad A warming meal on a cold fall evening
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Steps
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Preheat the oven to 400°. |
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Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly. |
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To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve. |
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cristina ferrare. |
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