A new twist on an old blog

Since Dylan posts his vast array of outdoor hobbies, I've decided to post my indoor hobbies. And since no one probably wants to read about my studying, sleeping, reading a book, or taking a bath, cooking it is! I will post the new recipes we try and maybe you can enjoy them in your homes, as well. Bon Appetit!

Chicken Pot Pie with Cornbread Crust

Thanks to Nicole (and Oprah.com) for this recipe.

Dylan gives this an A+!

Filling:

1 tbsp. olive oil                      
1/4 cup flour                  
1/2 cup frozen peas

1 tbsp. unsalted butter            
2 cups chicken stock        
1 potato, diced and boiled

1 medium onion, chopped        
2 cups roasted chicken    
2 stalks celery, chopped

1 1/2 cup chopped, cooked carrots

1/2 tsp. salt                            
Cracked pepper to taste  
Dash of Tabasco sauce

Crust:

3/4 cup 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

Directions:

To make filling: Spray a 2-quart casserole dish with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and saute until tender, about 4-5 minutes. Add 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, celery, salt, pepper, and Tabasco. Pour into the casserole dish and spread mixture evenly.

To make crust: Preheat oven to 400. 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 20-25 minutes.