Friday, October 24, 2008

Chicken Pot Pie With Cornbread Crust

I took the day off today and had the opportunity to watch some afternoon television, something I rarely get to do. I tuned in to part of Oprah's show.

They were discussing how to economically stretch a roasted chicken to several meals. Seeing as how DeeDude (my husband) had gotten us a rotisserie chicken from Costco the other day and there was still quite a lot of meat on it I decided to make one of the recipes. Interestingly, after I'd cut up 2 cup's worth for the recipe there is still just as much meat left on the bones. Maybe I'll make the enchiladas they made on another segment of the show for tomorrow's dinner.

Actually, the plan for tonight's dinner was to have been a chicken pot pie but I'd been putting off making the pie dough just because I was having an attack of the lazies. The meal they made on Oprah was a chicken pot pie with cornbread as the topping.I stuck to the recipe until it came to the cornbread. I didn't make mine up from scratch, but instead used one of those boxes of Jiffy cornbread mix I had up in the cupboard. I wait until they go on sale and stock up. It was perfect to use as the crust. I also had enough filling for a large, deep dish pie pan and two individual serving sized casseroles.

This is my version of Chicken Pot Pie Adapted from the Oprah Show

1 Tbsp. olive oil
1 Tbsp. butter
1/4 sweet onion, chopped
1/4 cup flour
2 cups chicken stock
2 cups chopped chicken (this was one leg, one thigh, one wing and some of the breast meat)
1/2 cup frozen peas
1 potato diced
1 chopped carrot
1 chopped rib of celery

I boiled up the potato, carrots and celery for a few minutes until they were just slightly cooked. They would finish the rest of the way in the oven. I put the oil and butter in a skillet dumped in the onion and sauteed that for a little bit. I put in the flour and messed that around a bit so the flour would cook up a little. Then, I poured in the hot chicken stock. I stirred it around a bit until it wasn't lumpy anymore and then added the veggies and the chicken. Stirred it a little bit on the heat and then turned the heat off once the sauce was cooked.

Then I prepared the Jiffy cornbread mix. I didn't mix it much, just until it was lumpy. I divided the chicken mixture between the pie pan and the two small casserole dishes and then smoothed the Jiffy cornbread over top in a relatively thin layer. There wasn't enough that it went to the edges of the pan. The one they did on the Oprah show was thicker on top. But, we enjoyed the thinner version I put together.

I baked it all at 350 edging up to 400 degrees for 20 minutes. I was aiming for 400, but by the time I was ready the oven hadn't gotten up that high. It worked out fine just the way I did it. Nice and golden brown on top. You can go to Oprah's website and get directions for their version which includes a from scratch cornbread topping. They also called for pepper where I used only a sprinkle to season and lots of dashes of Tabasco which I didn't use at all.

Even so, DeeDude and I really enjoyed dinner and it was perfect that I got to watch them make it on television today. If you're interested, and I think you should, go look at the recipe for Chicken Pot Pie at Oprah's site here or the Enchilada recipe here.


Donna said...

I'll HAVE to try this one!! Looks wonderful!! Have a Wonderful night!!hughugs

Anonymous said...

I made this recipe and it was fantastic. The hubby and kids devoured it! I'm going to make it for our church small group tomorrow. Yum! Yum!

Anonymous said...

I was going to try a cornbread topping on our chicken pot pie tonight and was curious about using Jiffy. Thanks for doing the testing for me!

Dallas, TX