Cornbread Chicken Pot Pie

This version replaces traditional pie crust with a homemade cornmeal topping. The chicken and vegetables cook in a savory broth before the cornbread dough is added on top.

Chicken Filling

• 6 boneless, skinless chicken breasts, cut into pieces
• Salt and pepper, to taste
• 1 onion, grated
• 2 celery ribs, chopped
• 1 cup fresh green beans, chopped into small pieces
• 1-2 carrots, diced
• 2 cups chicken broth
• 1 tablespoon flour

Cornbread Topping

• 1/2 cup flour
• 1/2 cup cornmeal
• 2 tablespoons butter
• 1/4 cup milk
• 1 teaspoon baking powder
• 1 egg yolk, beaten

Directions

1. Preheat the oven to 350F.
2. In a large skillet, brown the chicken and season it with salt and pepper.
3. Add the onion, carrots, green beans, and celery. Sauté for several minutes.
4. Pour in the chicken broth and cook for about 1 minute.
5. Whisk in the flour.
6. Simmer for about 15-20 minutes, or until the chicken mixture has thickened.
7. While the filling cooks, prepare the cornbread topping.
8. In a mixing bowl, combine the flour, cornmeal, butter, milk, baking powder, and beaten egg yolk.
9. Pat or roll the dough into a circle large enough to cover the casserole or pie dish.
10. Transfer the thickened chicken filling to the baking dish.
11. Place the cornbread dough over the chicken mixture.
12. Bake for about 20-30 minutes, or until the cornbread topping is baked through.