Chicken Pot Pies with Cornmeal Crust

Chicken Pot Pies with Cormeal Crust

(serves 4)

2 chicken breasts, cooked (or equivalent amount of leftover cooked chicken or turkey)
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup baby carrots, chopped or sliced thin
1/2 sm. onion, chopped
1 clove garlic, chopped
2 Tbsp butter
1-1/2 cup milk
1/4 c. flour
2 Tbsp fresh parsley, chopped
salt and pepper to taste

For the crust:
3/4 cup cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp flour
2 Tbsp olive oil
3/4 cup water

I was determined to create a meal using only ingredients I had on hand at home. We had roasted chicken the night before for dinner so we had leftover chicken. I decided to turn it into a pot pie. It came out really good! I kept stealing bites off of Neko's plate. ;o)

1. Preheat oven to 350 degrees.
2. In a medium skillet melt the butter over medium heat. Add the onions and saute until almost clear. Add the garlic and saute for about a minute.
3. Stir in the flour to make a roux.
4. Gradually stir in the milk until a thick sauce forms.
5. Stir in the carrots, peas and corn.
6. Season with salt and pepper.
7. Stir in the parsley and remove from heat.
8. In a small bowl combine the cornmeal, flour, salt and baking soda. Stir in the olive oil and water. Mixture should be batter consistency.
9. Spoon the filling mixture equally between 4 individual baking dishes about 3/4 full then spoon the batter equally on top of each one.
10. Put all baking dishes onto a cookie sheet and bake for 30 minutes or until crust is golden brown. Serve!