Chicken Pot Pie w/ Cornmeal Biscuit Crust
Pot Pie Filling:
3 tbsp. butter (oil)
1 onion (sliced thin)
1 1/2 to 2 c. mushrooms (sliced)
1 c. sliced carrots*
1 c. peas or green beans
1 tbsp. chopped fresh sage (1 tsp. dried)
2 tsp. fresh thyme leaves (1/2 tsp. dried)
1/8 tsp. celery seed
1/2 to 1 tsp. salt (to taste)
Fresh ground pepper (to taste)
16 oz. boneless and skinless chicken (cut into 1/2-inch dices)
1 tbsp. Rumford Cornstarch
2 tbsp. flour
1 1/2 c. chicken broth
3/4 c. dry white wine (can substitute with 1 c. chicken broth)
* You may use any other combination of vegetables you prefer. The total amount should be about 2 cups. Frozen vegetables can simply be added when the broth is poured into the chicken, no need to pre-cook them.
Cornmeal Biscuit Crust:
3/4 c. cornmeal (preferably stone ground)
3/4 c. all-purpose flour
1 1/2 tbsp. sugar
1 tsp. Rumford Baking Powder
1/2 tsp. salt
4 tbsp. butter (2 ounces)
1 c. milk
Preheat oven to 375 degrees F. Lightly grease 9 X 13 baking pan with butter (oil) or spray with non-stick spray.
To Prepare Pot Pie Filling: Heat one tbsp. of butter (oil) in a skillet, add onions and saute for about 5 minutes. Add mushrooms and saute for 2-3 minutes. Then add remaining vegetables and seasonings. Cook vegetables for about 5 minutes, stirring often (while vegetables cook, add chicken to flour and toss to coat). Remove the cooked vegetables to a side dish and rest.
Add the remaining 2 tbsp. butter (oil) to a skillet heated on medium-high heat. Add chicken, any remaining flour, and stir until chicken is browned (about 5 minutes). Add chicken broth and cooked vegetables. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet, and simmer until chicken is cooked (about 8 minutes). Add white wine (can substitute with 1 c. chicken broth) and Rumford Cornstarch together then whisk until smooth. Increase the heat, stir constantly until the mixture boils for 2 minutes. Adjust salt and pepper (to taste) then transfer contents of skillet to the 9 X 13 baking pan.
To Prepare Cornmeal Biscuit Crust: Combine cornmeal, flour, sugar, Rumford Baking Powder, and salt. Cut the butter into the corn and flour mixture using a pastry cutter (or hands) until dough resembles coarse crumbs. Make a well in the center of dough, add milk and egg. Mix briefly with a wooden spoon to moisten (do not over mix). Drop the biscuit mix by the spoonful onto the pot pie filling. Place it evenly over the surface and the edges, leaving some of the filling visible. Bake 30-40 minutes until the biscuits are a deep golden yellow and the edges are browned.