Chicken Pie with Cornmeal Crust
Submitted by Annette.Albon
Hearty chicken pot pie with mushrooms, carrots, potatoes, and celery in a creamy thyme gravy, crowned with a golden cornmeal muffin crust. A Southern twist on a comfort classic.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minPot pie meets cornbread, and honestly, they should have gotten together sooner.
Roasted chicken and a skillet full of mushrooms, carrots, celery, and potatoes get simmered in a thick, creamy milk gravy seasoned with thyme and black pepper.
Spoon it all into a deep casserole, then drop cornmeal muffin batter on top and bake until the crust puffs up golden and the filling bubbles around the edges.
It’s the cozy warmth of chicken pot pie with a slightly sweet, crumbly cornbread lid that soaks up all that savory goodness underneath.
Chef Tips
- Use cold leftover roast chicken for the best flavor and texture. It shreds apart easily and holds up well in the filling.
- Let the filling bake for 10 minutes before adding the cornmeal topping. This gives the filling a head start so everything finishes at the same time.
- Don’t spread the cornmeal batter perfectly smooth on top. Leave some gaps so steam can escape and the crust stays crisp instead of soggy.
- A cast iron skillet works as both the cooking vessel and the baking dish if you want fewer dishes to wash.
Ingredients
Directions
Discard bones and skin from chicken; cut meat into bite-sized pieces. Set aside.
Die the poatoes into about ½ inch dice. Set aside.
Preheat oven to 400℉ (200℃).
Slice mushrooms, carrots and celery. Peel and chop the onion.
In a 12-inch skillet over high heat, add the vegetable oil. Once hot cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well combined.
Increase the heat, add the chicken, potatoes and 3⅓ cups of the milk. Bring to a boil, reduce heat and simmer for two minutes.
Spoon the mixture into a deep 3 quart casserole dish.
Bake uncovered for 10 minutes.
Meanwhile, prepare the corn meal muffin mix according to the package directions. This will use the egg and remaining milk.
Remove the casserole from the oven and spoon the cornmeal mixture over the top.
Return the casserole to the oven and bake 15 to 20 minutes longer or until the crust is golden brown and the casserole is hot and bubbly.
Comments
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