Serves: 6 to 8
Prep Time: 10 minutes plus time to make cornbread
Total Time: 1 hour 15 minutes
4 Tablespoons (1/2 stick) butter
3 medium carrots, peeled and sliced into 1/4 inch pieces
2 celery stalks, strings removed, cut into 1/4 inch pieces
1 white or yellow onion, minced
salt
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/2 cup white rice flour
1/4 cup dry sherry
3 cups reduced-sodium chicken broth, plus 1/2 cup broth for cornbread topping*
1/4 cup whole milk or cream
2 bay leaves
pepper
3 pounds boneless, skinless chicken thighs or breasts, cut into 1 inch pieces
1 cup frozen green peas
2 Tablespoons minced fresh parsley or 1 Tablespoon dried
1 recipe cornbread, prepared
2 teaspoons poultry seasoning
1. Preheat Oven: Adjust oven rack to lower-middle position. Preheat oven to 425 degrees.
2. Cook Vegetables: In a large Dutch oven set over medium heat, melt butter. Add the carrots, celery, onion and 1/4 teaspoon salt and cook, stirring often, until softened, about 7 minutes or so.
3. Add Aromatics: Add the garlic and thyme and stir until fragrant, about 30 seconds. Stir in the white rice flour. Add sherry to pan and stir until sherry is evaporated.
4. Simmer Sauce: Add the chicken broth, milk or cream, and bay leaves and stir to combine. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.
5. Add chicken: Test sauce and season with salt and pepper. Add the chicken and stir to combine. Cook, stirring often, until chicken is cooked through, about 10 minutes.
6. Finish Sauce: Discard bay leaves. Stir in the peas and parsley. Pour sauce into a 9 by 13 inch baking dish.
7. Make Crust: Crumble cornbread into small pieces into a bowl. Sprinkle with poultry seasoning and toss to combine. Stir in 1/2 cup chicken broth and toss together. Sprinkle cornbread into an even layer on top of pot pie.
8. Bake Pot Pie: Bake until topping is crispy and browned and filling is bubbly, about 20 minutes. Let rest 5 minutes before serving. Serve hot. Enjoy.
