Christinas Ferrares Chicken Pot Pie Recipes

CRISTINA'S CHICKEN POT PIE

Cristina's Chicken Pot Pie image

Make and share this Cristina's Chicken Pot Pie recipe from Food.com.

Provided by goodchick

Categories Pot Pie

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 19

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
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

Steps:

Preheat the oven to 400°.
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.
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.
cristina ferrare.

CHRISTINA'S FERRARE'S CHICKEN POT PIE

CHRISTINA'S FERRARE'S CHICKEN POT PIE image

Categories Chicken

Number Of Ingredients 22

Ingredients

Filling:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium Onion , chopped
1/4 cup flour
2 cups chicken stock
2 cups chopped Roasted Chicken
1/2 cup frozen sweet petite peas
1 potato , diced and boiled
1 1/2 cup chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
Dash of Tabasco® sauce
Crust:
3/4 cup white or yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil

Steps:

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly. To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25

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