Cornbread Chicken Pot Pie Made From Scratch 

Ingredients: For the cornbread crust: – 1 cup cornmeal – 1 cup all-purpose flour – 1 tablespoon baking powder

– 1/2 teaspoon salt – 1/4 cup granulated sugar (optional for a sweeter cornbread) – 1 cup milk – 1/4 cup unsalted butter, melted – 1 large egg

For the chicken pot pie filling: – 2 tablespoons unsalted butter – 1 onion, chopped – 2 carrots, diced – 2 celery stalks, diced

– 2 cloves garlic, minced – 1/4 cup all-purpose flour – 2 cups chicken broth – 1 cup milk – 2 cups cooked chicken, diced

– 1 cup frozen pea – Salt and pepper to taste – 1 teaspoon dried thyme – 1 teaspoon dried rosemary – 1 teaspoon dried sage

Instructions: 1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a large cast-iron skillet. 2. To make the cornbread crust, in a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using).

1. In another bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. 2. Pour the cornbread batter into the prepared baking dish or skillet, spreading it evenly. Set aside.

To make the chicken pot pie filling, melt the butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

1. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. 2. Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 5-7 minutes.

1. Add the diced chicken, frozen peas, salt, pepper, thyme, rosemary, and sage to the skillet. Stir until everything is well combined and heated through. 2. Pour the chicken pot pie filling over the cornbread batter in the baking dish or skillet, spreading it out evenly.

1. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through. 2. Allow the cornbread chicken pot pie to cool for a few minutes before serving. Enjoy your delicious homemade meal!