YumYum Divas YumYum Recipes: Chicken and Corn Pot Pie, contributed by TwinLakesChef

Recipe Title: Chicken and Corn Pot Pie

Contributed by: TwinLakesChef

Additional Credits for Recipe
Twin Lakes Cooking School

Note from the Diva
I often tell my students, "A recipe is just a starting place" and such was the case with this one.

Original Recipe
1 lb small boiling onions
Bring 1 qt. water to boil and blanch onions 2 min. Drain and rinse ln cold water; trim tops and bottoms and slip off skins.
1 T. butter - melt in large pan and add:
1/4 lb bacon that has been diced. Cook til crisp and remove w/ slotted spoon and set aside.
3 lb chicken floured- brown on all sides; remove and pour off all but 3 T fat.
ADD: 2 large carrots, diced
1 stalk sliced celery
COOK:
3 minutes over medium heat
Add:
1 1/4 cup rich chicken stock
3 whole cloves
2 whole cardamon pods
1/2 tsp rosemary
salt and pepper
the chicken and bacon
Simmer covered 30 minutes
- remove chicken and vegies; set aside to cool
Skim fat and reduce sauce over high heat until flavor is rich and intense; bone chicken and cut into bite size chunks. Transfer to bowl and refrigerate overnight with-sauce on.
PREHEAT OVEN TO 400 degrees
GREASE souffle dish (six cup)
Stir 1/2 pound corn into chicken mixture and blend
POUR INTO DISH
plus the
SWEET CORNMEAL CRUST

All we really liked about this recipe was skipping a bottom crust, which always gets soggy plus the addition of corn meal and sugar to the top crust. So we cut back the amount of sugar in the crust and made the filling totally different

Tip
Gently stew the chicken; please . . . do not cook it to death or the finished dish will taste no different than those you purchase at the market with tasteless bits of chicken

We prefer to pressure cook the chicken; if you are skilled in using a pressure cooker this achieves a flavorful broth and flavorful chicken. This is the easiest method because you add to the pan celery, onion, 2 whole cloves, 2 whole cardamon pods, 1/2 tsp rosemary and some pepper. No salt is necessary.

Tip
It is important to have a very flavorful broth; if you have to substitute canned broth or you don't think your broth is flavorful, we keep on hand Penzey's Chicken Soup Base It really kicks up the flavor.

List of Ingredients
Sweet Corn Meal Crust
1 1/4 c flour
1/8 c. sugar
1/3 c. yellow cornmeal
l/8 tsp salt
1/2 cup butter
1 egg
2T cold water

1 chicken, cooked and diced

1/4 lb bacon, diced fine

1/2 small onion diced
1 Stalk Celery, diced

1 1/4 cups rich chicken stock
3 whole cloves
2 whole cardamon pods
1/2 tsp rosemary

Optional a small amount of parboiled finely diced potatoes, thin sliced carrots & even a few frozen peas.. . more nutritious & more colorful

Preparation
Sweet Cornmeal Crust
Mix using the method you prefer for making pie crust; wrap in plastic wrap and refrigerate. When ready to use roll out and place over dish and crimp

Fry the bacon crisp and drain on paper toweling.

Cook the chicken by your chosen method so that you'll have at least 1 1/4 cups concentrated chicken broth and the chicken can even be slightly pink in the center of the breast part.

Let the chicken cool, debone and dice it. Place in the refrigerator.

Saute onion & celery in a frying pan until onion is soft and translucent

Put broth in a sauce pan and add sauted onion & celery,cloves, cardamon & rosemary, .Simmer the broth and reduce it down to 1 1/4 cups.

Mix together some cornstarch and cold water, pull the pan off the direct heat and whisk it into the broth.

Return pan to burner and simmer for 3-4 minutes and add 1/2 lb frozen corn plus the optional diced potato, thin sliced carrots, & frozen peas.

Add the diced chicken andd simmer for 5 minutes

When good and bubbly, stir in the crispy bacon and pour into individual oven proof bowls or if making one big one, use a 6-cup souffle dish.

Cooking Time & Temperature
Up to this point the dish can be wrapped tight and refrigerated or frozen.

375 degrees F for 20 minutes or until bubbly and heated completely through.

If making one big pot pie, bake for 45 minutes.

Number of Servings: 6

Cookbook Category
Entree

General Cooking/Prep Method
Bake

Extra Features of Recipe
Difficulty Level-Moderate
Difficulty Level-Difficult
Make Ahead

Good for Season/Celebration/Holiday
Winter

Tested & Approved Recipe
Yes!

Image
(Image by TwinLakesChef)
"Individual Servings Before Topping with Crust."
[ Comment ]

Image
(Image by TwinLakesChef)
"5 Yums Up!"
[ Comment ]

Posted by TwinLakesChef on Apr 5, 2011 1:59 PM CST:
Hi, Poochella,
The cornstarch could be 1-2 T dissolved in 1/2 cup cold water. Stir this dissolved cornstarch into the hot mixture and bring to a simmer for one minute. Take a look at the consistency. If the thickness does not suit you, dissolve more cornstarch in some cold water and repeat the steps.
Hope that helps answer your question.

Sorry I just stumbled accross your question; when you post a question or comment right at the recipe like you did . . . our admins don't have any way to see that you posted.


Posted by Poochella on Nov 30, 2010 6:07 PM CST:
I am dying to make this ultimate comfort dish for cold, wet days ahead. Can someone just give me a hint on an amount for the cornstarch and cold water? Tsp in ~ 1/4 C water? Would that work?

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