Active Time
30 MIN
Total Time
50 MIN
Serves : 6 to 8
© Scott Hocker

How to Make It

Step 1    Make the filling

In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place the filling in a 10-inch pie plate.

Step 2    Make the cornbread

In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Pour the batter over the filling in the pie plate. Bake the pot pie until the filling is bubbling and the cornbread is golden, about 25 minutes.

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: bettybil

Review Body: No oven temperature is listed. 

Review Rating:

Date Published: 2016-11-13

Author Name: Sipper Twinkle

Review Body: Can I add the cornbread to the filling in the cast iron pan and bake it in that?

Review Rating:

Date Published: 2016-12-07