Chicken pot pie with cornbread crust

CHICKEN POT PIE WITH CORNBREAD CRUST

Serves 4 to 6.

From "Cristina Ferrare's Big Bowl of Love."

• 2 c. chopped potatoes

• 1/2 c. chopped carrots

• 1 tbsp. olive oil

• 1 tbsp. unsalted butter

• 1 medium onion, chopped

• 1/4 c. flour

• 2 c. chicken stock

• 2 c. chopped roasted chicken breast

• 1/2 c. frozen baby peas

• 1 tsp. kosher salt

• Cracked pepper

• Dash of hot sauce

Cornbread crust:

• 3/4 c. cornmeal

• 3/4 c. flour

• 1 tbsp. baking powder

• 11/2 tbsp. sugar

• 1/2 tsp. salt

• 3/4 c. low-fat milk

• 2 tbsp. canola oil

• 1 egg yolk, slightly beaten

Directions

Boil potatoes and carrots until tender but not soft, and set aside.

Spray a 2-quart casserole with cooking spray or coat lightly with butter.

For the filling: Heat a large saucepan until hot, add oil, butter and onions. Sauté onions until soft, about 5 minutes. Sprinkle in flour and mix. Slowly pour in chicken stock, whisking well. Cook mixture over medium heat, whisking, until thickened and bubbly, about 2 to 3 minutes.

Add chopped chicken, peas, cooked potatoes and carrots, salt, pepper to taste and hot sauce. Cook on medium heat until mixture is heated through, about 2 to 3 minutes. Turn into prepared casserole dish, spreading evenly.

Preheat oven to 400 degrees.

For the crust: In a bowl, combine cornmeal, flour, baking powder, sugar and salt. In small bowl, combine milk, oil and egg yolk. Add to dry ingredients and mix until uniform but a bit lumpy. Spoon batter evenly over filling. Bake until top is golden brown, about 22 to 25 minutes.