Cristina's Chicken Pot Pie

wonderful cook, cristina ferrare ... add thyme and other veggies

• Ready In: 32 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon unsalted butter
• 1  medium onion, chopped
• 1⁄4 cup all-purpose flour
• 2  cups  chicken stock or 2  cups chicken broth, warmed
• 2  cups  cooked chicken, chopped
• 1⁄2 cup  frozen sweet peas
• 1⁄2 cup  chopped potato, parboiled
• 1⁄2 cup  chopped carrot, parboiled
•  kosher salt, to taste
•  fresh ground black pepper, to taste
•  hot sauce, to taste

• cornbread crust

• 3⁄4 cup yellow cornmeal
• 3⁄4 cup all-purpose flour
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
• 3⁄4 cup milk
• 1  large egg
• 2  tablespoons canola oil

Directions

1. Preheat the oven to 400°.
2. Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.
3. To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.
4. cristina ferrare.