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Chicken Pot Pie with Cornmeal Crust

Chicken Pot Pie with Cornmeal Crust Recipe

  • 2 cups all-purpose flour
  • 2/3 cup medium-grind yellow cornmeal (see Note)
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 12 tablespoons (1½ sticks) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1 large egg yolk
  • 1½ teaspoons grated lemon zest
  • 1 tablespoon ice water, or more as needed
  • 4½ cups chicken stock, preferably homemade
  • 3 medium carrots, sliced ¼ inch thick
  • 3 sprigs of fresh thyme
  • 2 tablespoons canola or vegetable oil
  • ½ yellow onion, finely chopped
  • ¾ pound white button mushrooms, halved or quartered if very large
  • Salt and freshly ground black pepper
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • ½ cup milk
  • 16 fresh pearl onions, peeled and blanched for 5 minutes in boiling water, or 16 frozen pearl onions, thawed
  • ¼ cup finely chopped parsley
  • 1 pound slightly undercooked poached chicken breasts or boneless leftover chicken, cut into ¾-inch chunks (about 3 cups)
  • 1 tablespoon fresh lemon juice
  • Butter, for preparing the baking dish
  • 2 tablespoons milk
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 808kcal (40%)
Total Fat 44g (68%)
Saturated Fat 23g (115%)
Cholesterol 223mg (74%)
Total Carbohydrate 68g
Dietary Fiber 6g
Sugars 13g
Protein 36g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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