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  • Chicken Pot Pie with Cornbread Topping

    1 vote
    Chicken Pot Pie with Cornbread Topping
    Servings: 50
    by DCMH
    562 recipes
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    Ingredients

    • 2 cups butter
    • 2 lbs Spanish onion, peel, slice in half and quarter
    • 2 lbs celery, rough chop
    • 2 lbs carrots
    • 3 cups all-purpose flour
    • 1/2 cup chopped fresh sage
    • 1/2 cup dry thyme
    • 3 gals chicken stock
    • 3 lbs potatoes, whole peeled, cooked, quartered
    • 3 lbs pulled chicken
    • 1/2 cup parsley
    • 1 lb frozen peas
    • 1 gal cornbread mixture

    Directions

    1. Preheat oven to 350 degrees.
    2. Melt butter in tilt grill and cook chopped onion until tender.
    3. Stir in celery and carrots and cook for 2 minutes.
    4. Stir in flour and cook for 2 minutes.
    5. Add chicken stock and herbs and bring to a simmer.
    6. Add potatoes and simmer until tender.
    7. Stir in chicken, parsley, and peas (Note: add peas right before you're ready to pan-up).
    8. Pour mixture into serving dish. Top with corn bread mixture (dish should be filled 3/4 mixture and 1/4 cornbread).
    9. Bake for 30 minutes until cornbread is golden. Let stand for 20 minutes, brush with margarine, and cut.

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