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Receta Chicken Pot Pie With Cornbread topping
by DCMH

Chicken Pot Pie With Cornbread topping
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 50

Ingredientes

  • 2 cups
  • 2 lbs Peeled and Sliced Spanish Onions
  • 2 lbs Rough Chopped Celery
  • 2 lbs Peeled and Sliced Carrots
  • 3 cups All-purpose Flour
  • 1/2 cup Chopped Fresh Sage
  • 1/2 cup Dry Thyme
  • 3 gallons Chicken Stock
  • 3 lbs Peeled Whole Potatos (cooked)
  • 3 lbs Pulled Chicken
  • 1/2 cup Parsley
  • 11 lbs Frozen Peas
  • 1 gallon Cornbread Mixture

Direcciones

  1. Preheat oven to 350 F.
  2. Melt butter in tilt grill annd cookk chopped onions until tender.
  3. Stir in celery and carrots and cook for 2 minutes.
  4. Stir in flour and cook for 2 minutes.
  5. Add chicken stock and herbs and bring to a simmer.
  6. Add potatos and simmer until tender.
  7. Stir in chicken, parsley, and peas ( Add peas right before you are ready to pan-up mixture).
  8. Pour mixture into a serving dish.
  9. top with corn Bread Mixture (serving dish should be filled 3/4 mixture and 1/4 cornbread mixture).
  10. Bake for 30 minutes until cornbread is golden.
  11. Let stand for 20 minutes, brush with margarine and cut.