Cornbread Chicken Pot Pie.

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Side note: This is my 300th post. Holy crap, that’s awesome. Thank you guys for continuing to read and support my little blog! <3 

So, apparently the first day of Spring is next week.

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Could have fooled me.

Sunday we had absolutely gorgeous weather, but this is what I woke up to yesterday. Not cool.

So, because it’s still freezing and snowy out, comfort food is still a necessity. And chicken pot pie definitely falls under that category, doesn’t it?

As comforting as chicken pot pie is, it doesn’t exactly come with a health halo. So, I put together a Healthy Chicken Pot Pie for you Open-mouthed smile

To make my version stand out a little bit from traditional versions of the dish, I’ve replaced the traditional flaky crust with a cornbread topping. Because really, who doesn’t love cornbread? (We may still be able to be friends if you don’t. maybe). I made this for dinner on Friday night so Eric would have leftovers to get him through the weekend, and it got full approval Open-mouthed smile

Enjoy!

Cornbread Chicken Pot Pie

Serves 6-8. Filling inspired by this recipe, and cornbread by this one).

 

Ingredients (Filling):

  • 1/2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1/4 cup whole wheat flour
  • 3 cups chicken broth
  • 1/2 teaspoon xanthan gum
  • 3 large chicken breasts, cooked and chopped
  • 2 large stalks celery, chopped
  • 1/2 cup frozen, fresh or canned peas
  • 3/4 cup frozen, fresh or canned corn
  • 1 cooked sweet potato, chopped
  • 1 handful spinach
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

 

(Crust)

  • 3/4 cup whole wheat pastry flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons liquid egg whites
  • 3/4 cup unsweetened vanilla almond milk (replace with whatever milk suits your fancy)
  • 3 tablespoons butter

Directions

1. Heat olive oil and butter in large pan. Add onion and cook until tender.

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2. Add whole wheat flour to the pan and stir until incorporated. Add chicken stock and increase temperature to high. Cook until bubbling, whisking occasionally.

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3. Meanwhile, prepare cornbread. Combine dry ingredients. Add butter, milk, and egg whites and beat until incorporated. Do not overmix. Set aside.

4. When gravy mixture is bubbling, add xanthan gum. Continue to whisk until gravy mixture has thickened. Reduce heat to medium-low.

5. Add chicken, corn, peas, celery, sweet potato, and spinach to gravy mixture. Cook, stirring occasionally until spinach is just wilted.

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6. Transfer mixture to a greased 2-quart casserole dish, spreading evenly. Spoon cornbread mixture on top. Cook in a 400 degree oven for 20 minutes, or until cornbread is golden and cooked through.

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So much gravy it’s bubbling over a little bit Smile with tongue out

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Oh goodness, this was amazing. The gravy was flavourful and thick (yay xanthan gum!) and the cornbread was the perfect topper. Delicious, hearty food with good nutritional stats – believe me, you cannot go wrong.

This will be a repeater recipe, I can guarantee you that!

I’m off to my early morning class (a presentation at 8:30…that’s just not nice) but I hope you have a great Thursday!

<— Roll, cornbread, hush puppies or biscuit? Cornbread. Unless I’m at Red Lobster – you can’t NOT love those biscuits.

<— Do you still have snow? I’m dreaming of shorts and my gladiator sandals…

40 Comments

  1. Sam that chicken pie looks so, so good to me right now! It is freezing cold here and I know a bowl of this would do wonders to get me through the rest of the week. Yum!

  2. This weather is so ADD I think it needs to make up its mind. Either be cold or hot- not both!!

  3. Man, I can’t even talk about the weather. We still had snow, and after last night we have even more. Bah!! Comfort food is definitely on the menu tonight. Thanks for sharing, girlie!

  4. I love any type of bread! Woohoo for carbs

  5. Oh that looks so good!! Yup, I was cycling to work yesterday in a snowstorm. Seriously, what is with this winter?? It won’t stop! Thanks God today is sunny – freezing. but sunny.

  6. Look at you, cooking up a storm. I have actually never had chicken pot pie. not really a food my mom made.

  7. Woohoo! 300 posts! That’s so cool! I’m almost there!
    Our weather has been mostly nice, except the past two days have been pouring rain! No fun.
    Um, I’m embarrassed to say I’ve never tried any of the foods you listed. Except for biscuits and I didn’t like them haha. I’m odd.

  8. Such a good idea to use xanthan gum to thicken the gravy! Seriously genius, I’m gonna have to try that!

  9. Can i choose all of those? Because i don’t want to discriminate and leave one out…wouldn’t be nice and i love them all too much to be mean this looks amazing girl…have to give it a try stat since it’s snowy here too

  10. I would ABSOLUTELY trade a traditional pot pie crust for a cornbread topping! YUM. If anything, I think that makes the meal better And congrats on your 300th post!! That’s so awesome.

  11. This looks and sounds fabulous! I would love to try making a vegetarian version, possibly using chickpeas! I think that it would be awfully tasty :).

  12. I haven’t had corn bread in forever–what a great way to eat it! Yummmmm-o!

  13. This looks awesome!! Totally pinning it right now! Love me some cornbread!

  14. Yum! It’s funny how I’ve been blogging for over a year longer than you, and yet you’ve written more posts than I have – I never claimed to be a great blogger, haha

  15. I have not had a pot pie since I was a little one, and those ones were NOT healthy! LOL! Frozen microwave ones!
    By the way, your middle froyo pic on your header always taunts me when I come over here, haha! <3

  16. This looks SO yummy! Thanks for sharing

  17. I can’t believe we’re getting snow after that gorgeous weather we had on Sunday. Not cool weather, not cool.

    This pot pie looks fabulous though – and I love that you topped it with cornbread! Cornbread is probably my favourite out of those choices too. What are hush puppies though?!

  18. I’m all about the biscuits and cornbread

  19. Oh my gosh, HEAVEN!! Chicken pot pie is one of my all time favorite meals! My mom used to make it with a Bisquick biscuit topping which I would always try to “sneak” more of instead of the veggies…ha! And while my love for veggies has changed over the years, my fondness for golden buttery flaky biscuits has most certainly NOT! But I DO love a good cornbread too…and I’ve actually made Bob’s recipe before…great! Here it is 3am and you have me craving cornbread!

  20. Pingback: Rehashing March. | Better With Sprinkles

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