Do you need something to impress friends and family? Look no further. This recipe is easy, delicious, and comforting. I took my traditional cornbread recipe and used it as a topping for a chicken pot pie. With no pie crust to roll out, this recipe comes together quickly and without hassle!
2 cups of shredded chicken
3 carrots chopped
3 stalks of celery chopped
1 onion diced
3 cloves of garlic minced
1/4 cup of flour
2-3 cups of chicken stock
Splash of heavy cream
1/2 tsp of chopped thyme - optional Salt & pepper
Sauté carrots, celery, and onion until soft and translucent. Add garlic and cook another 3 minutes. Add chicken, and set heat to medium-high. Sprinkle flour over the top of mixture and let cook until flour is absorbed. Add in chicken broth and let bubble until thickened. Season with salt & pepper add thyme.
1 cup of yellow cornmeal
1 cup of all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup of buttermilk - room temp.
1 egg - room temp.
1/2 cup - 1 stick of unsalted butter melted
1/3 cup of dark brown sugar
3 tbsp. honey
(Try this: add some diced jalapeños and cheddar cheese for a ranchy twist)
Whisk together cornmeal, flour, baking powder & soda, and salt. In a separate bowl whisk brown sugar, honey, and melted butter until smooth. Whisk in egg, then buttermilk. Whisk wet ingredients into dry, until JUST combined. Do not overmix!
Assembly: Preheat oven to 375° Lightly oil a cast iron pan, or Pyrex dish. Pour in chicken mixture then top with cornbread batter. Smooth out to edges, sprinkle with salt. Bake for 15-20 minutes until filling is bubbling and cornbread is cooked through with a golden crust.
This was a really fun recipe to pull together, and beyond delicious! I hope you enjoy it as much as my family did! I served it in individual cast iron dishes, and it was a hit! Don’t forget to tag us @KimesRanchJeans #CookingWithKimes - Celeste