This is a meal in one that includes all the food groups. It is a comforting dish that has a beautiful presentation. I like to roast my own chicken and the chicken thighs are perfect as they remain tender in the pie. You could easily substitute your favorite rotisserie chicken to save time. Cornbread is a slight change from the usual topping but ideal for a homey meal!
Yield 4, 5 inch round baking dishes
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 3 large carrots, diced
- 1 baking potato, peeled and cut into 1/2 inch dice
- 2 teaspoons favorite poultry seasoning
- 1 1/2 cup frozen peas
- 1 cup frozen corn
- Kosher salt and pepper
- 1/4 all-purpose flour
- 3 cups chicken stock
- 2 cups shredded chicken (I used meat from 4 baked chicken thighs, about 2 lbs bone-in thighs)
- 1/4 cup fresh chopped parsley
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 4 tablespoons butter melted
- 1/4 cup honey
In a large, heavy skillet, heat the butter over medium high heat until hot, then stir in the onion, garlic, carrots, potato, poultry seasoning, salt and pepper. Cook, stirring occasionally, until golden, about 8 to 10 minutes. Next, stir in the flour and cook, until well incorporated, (about 2 minutes). Pour in the stock and bring mixture to a boil, and allow sauce to thicken, then stir in the peas, corn, chicken and parsley. Season the filling with salt and pepper to taste. Divide the filling amongst ramekins and set aside while you make the cornbread.
Preheat the oven to 400 degrees F. In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt. In a large mixing cup, whisk buttermilk, eggs, butter and honey. Stir until just combined avoiding over mixing. Divide the topping over each pot pie filled ramekin. Bake for 20-25 minutes or until golden brown, testing with a toothpick that comes out clean. Remove from oven and add a pat of butter on top and sprinkle with parsley if desired. Serve hot and enjoy!
The cornbread topping looks delicious!
Perfect for soaking up the pot pie!