I got this idea on a whim on a chilly, rainy Saturday night and thought I’d throw together a quick, easy pot pie with ingredients from my pantry, combining elements from four or five recipes that I found online. Turns out that while it wasn’t complicated, it wasn’t remotely quick — it took more than an hour to make — but it was tasty. I’d reserve this for a weekend night or an evening where you’re home a bit early and have a little extra time to get dinner on the table.
- 1 lb chicken, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 1/2 cup chopped onion
- 1/3 cup butter (don’t skimp; you need this to make the roux for the creamy sauce)
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp or more of Tabasco smoked chipotle sauce
- 1 3/4 cups chicken broth or stock
- 2/3 cup milk (I had 2%)
- 1 can corn niblets
- 1 cup frozen or 1 can green beans
- 1 cup frozen peas
- 1 package (~8 oz) cornbread, mixed according to package directions *
Preheat oven to the temperature indicated on the cornbread package. (Mine was 350 degrees.)
Steam or boil carrots until crisp-tender, using your preferred method.
In an oven-proof skillet, brown the chicken on all sides, about 3-5 minutes. Remove and set aside.
Melt butter in the skillet. Saute onions until softened, about 5 minutes. Add flour and whisk to combine into a roux. Cook for 1-2 minutes, until the flour mixture starts to smell vaguely nutty. Add chicken stock and milk, whisking vigorously to remove lumps. Simmer over medium-low heat until thickened.
Add chicken, carrots, green beans, corn and peas to the milk mixture. Gently spread the cornbread mixture over the chicken mixture.
Bake for 25-35 minutes, until a toothpick inserted into the cornbread comes out clean. Allow to rest for 5-10 minutes before serving.
The Tiny Kitchen Assistant was delighted to have a meal that incorporated cooked carrots, chicken and cornbread. He wasn’t entirely excited about the mysterious white sauce, though.
The grownups, however, were surprised by just how well this last-minute venture turned out. “If I ordered this in a finer restaurant, I wouldn’t send it back. Not bad at all,” said my husband. Excellent.
* I didn’t look at my cornbread package before embarking on this recipe. It was 15+ ounces and took nearly 40 minutes to bake. Oops.