CLASSIC CHICKEN POT PIE
Categories Chicken Vegetable Christmas Thanksgiving Hominy/Cornmeal/Masa Boil
Yield 1 Pot Pie Pan
Number Of Ingredients 21
Steps:
- Here's what to do: 1. In a separate medium bowl, add all contents for the crust. Mix well until smooth. Set aside covered. 2. Boil your chicken in salt water until white and tender. Turn off heat and cover. 3. In a large saucepan, add: 3 sticks butter, 3 small tablespoons flour (add more if you like it thick), onion powder, celery salt, lemon pepper, ½ or 1 cup chicken broth, hot sauce, pepper and parsley. Let boil for 10-15 minutes, stirring every few minutes. 4. In a medium pot, add: corn, carrots, onion, & ½ cup salt water. Let simmer for 8-10 minutes. 5. Grease your potpie pan lightly. 6. Strain Chicken. Set aside. 7. Strain vegetables. Combine with chicken. Set aside. 8. Stir your potpie sauce, add and mix into chicken and veggies. Pour contents into potpie pan. 9. Gently pour cornmeal over the top of the pot pie, being careful not to let it spill over, it I totally ok, for there to be some leftover in the bowl. Don't try to fit the whole batter into it, it rises, and you don't want a messy and unattractive burnt pot pie. Just add enough to blanket the top for a crust. 10. Set in oven for 20 minutes or until golden brown on top. Be careful, it will be really hot!
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