Saturday, April 25, 2009

Chicken Potpie with Corn-Bread Crust

Apparently, Good Housekeeping's Light & Healthy Cookbook is quickly becoming one of our favorites cookbooks. Earlier this week, we were delighted by the Tortilla Chicken Tenders recipe we tried.

We had two more recipes that we picked out and were set to try, and the second, Chicken Potpie with Corn-Bread Crust, was just as delicious.

Start by making the filling. In a stock pot, saute carrots and onions in butter. Add broth, salt, black pepper and thyme and bring to a boil.

Reduce heat and simmer, covered.

In a small bowl, whisk cornstarch and milk; add to filling mixture. Heat and then stir in chicken, corn and peas (the recipe called for lima beans, but we opted for peas). Transfer to a baking dish.

For the crust, stir flour, cornmeal, sugar, baking powder and salt. Cut in margarine until crumbly. Add milk and stir. Then pour evenly over filling.

Bake for 35 minutes at 375 degrees.

The result was an instant classic and a recipe that quickly joined our recipe rotation. It was so wonderful that both Melissa and I wanted seconds, yet it was filling enough that we couldn't spare the room. The broth certainly brought the flavors into a wondeful combination, and the crust texture provided great contrast.

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