CORNBREAD CHICKEN PIE

Cornbread Chicken Pie image

Provided by Baby Kato

Time 55m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 23

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2 chicken breasts, large, halved
1/4 cup butter
1/2 cup onion, sweet, chopped
1 shallot, french, large, sliced
1/4 cup mushroom, cremi, sliced
1 cup bell pepper, sweet (mixture, red or orange or yellow)
1/2 cup corn, frozen, peaches and cream
1/4 cup flour
1 teaspoon salt, sea
1 teaspoon oregano, fresh, chopped
1 1/2 cups milk
1/2 cup broth, chicken
1/2 cup cornmeal
1/2 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1 egg
2/3 cup milk
3 tablespoons butter, melted
1/2 cup monterey jack cheese, shredded
1/2 teaspoon paprika
1/4 teaspoon oregano

Steps:

Preheat oven 425°F.
Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.
Drain, remove the chicken from pot, deskin, debone and cube.
Place the cooked chicken in the fridge until needed.
Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.
Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.
Stirring often, cook until the mixture has thickened, add chicken cubes.
Pour into a round baking dish.
In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
Blend in the egg, milk and butter.
Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.
Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.