Chicken Pot Pie (chili cornbread topping)
- 2-tablespoon butter
- ½ cup onion – chopped or however much you want to use
- ½ cup celery chopped
- Sauté these three ingredients until soft, then I add
- 6 tablespoon flour, stir to thicken- then slowly add about
2-cup chicken stock, stirring to make the sauce thick.
Left the amount of chicken out of the recipe that I copied but I just add as much “hunked” chicken pieces as I like – often use a whole roaster and pick the meat off the bones (Kismet eats the skin and anything else she can beg from me)
1 10 oz package frozen mixed vegetables (or however many vegetables that you like) I often stir fry the same amount of vegetables just to the crisp stage – tastes terrific – frozen package while fast does not have as much flavor)
- 1-tablespoon parsley
- 1-teaspoon salt
- pepper to taste- actually just add any amount of the spices to taste
Crust
- 8 ½ oz cornbread mix (buy a good mix – it tastes better)
- 1 egg
- 1/3-cup milk
- ¼ teaspoon chili (can use as much chili as you want but do not go over 1 tsp. and a dash of cayenne pepper)
- Mix together and drop on top of chicken mixture
- Cook 375 for 50 min.