Chicken Pot Pie with Cornmeal Crust

Chicken Pot Pie with Cornmeal Crust the Editors of Publications International, Ltd.

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

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.

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