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Chicken Pot Pie with Cornmeal Crust


This cornmeal pie crust is easy to make even for a novice. The oil makes it easier to work with, and it's a better choice. The baking powder adds lightness, but you must work quickly so it doesn't begin to rise too much.

Yield

Makes 6 servings

Ingredients

1 cup diagonally sliced carrots
1/2 cup diagonally sliced celery
2 cups sliced fresh mushrooms
1 can (about 14 ounces) fat-free reduced-sodium chicken broth, divided
1/3 cup low-fat (1%) milk
1-1/3 cups unbleached flour, divided
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons canola oil
4 to 5 tablespoons cold water
2 cups diced cooked chicken breasts
1 cup frozen peas and pearl onions, thawed

Preparation

  1. Bring 2 tablespoons water to a boil in small saucepan over medium-high heat. Add carrots and celery. Reduce heat; cover and simmer 10 minutes or until vegetables are crisp-tender.
  2. Heat large nonstick skillet over high heat. Spray with nonstick cooking spray. Add mushrooms and 2 tablespoons water. Reduce heat to medium-high; cook and stir until water evaporates and mushrooms are lightly browned. Add all but 1/3 cup chicken broth to skillet. Pour milk and remaining 1/3 cup chicken broth into small jar with tight-fitting lid. Add 1/3 cup flour, thyme, salt and pepper. Shake well. Slowly stir flour mixture into chicken broth and mushrooms. Bring to a boil. Continue to cook and stir 1 minute. Cover and set aside.
  3. Preheat oven to 375°F. Combine remaining 1 cup flour, cornmeal, baking powder and salt in large bowl; form well in center. Combine oil and 4 tablespoons cold water. Pour into well; toss with fork until mixture holds together, sprinkling with additional water, if needed. Press together to form ball. Place between 2 pieces of waxed paper. Roll dough into 10-inch circle, 1/8 inch thick. Remove top piece of waxed paper. Cut air vent into crust with knife.
  4. Combine chicken broth mixture, chicken, cooked vegetables, and peas and onions in large saucepan; heat thoroughly. Spray 9-inch pie plate with nonstick cooking spray. Pour hot mixture into pie plate. Carefully place top crust over filling; remove waxed paper. Flute edge of crust; brush with additional milk, if desired. Bake 30 to 35 minutes or until golden brown.

Nutritional Information

Serving Size: 1/6 of total recipe
Fiber 4 g
Carbohydrate 33 g
Cholesterol 30 mg
Saturated Fat 1 g
Total Fat 9 g
Calories from Fat 28 %
Calories 286
Protein 18 g
Sodium 350 mg

Dietary Exchange

Vegetable 1
Starch 2
Meat 2

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