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Chicken Pot Pie with Cornmeal Crust

Chicken Pot Pie with Cornmeal Crust Recipe

  • 1 pound pearl onions or frozen, peeled pearl onions
  • ¾ cup (1½ sticks) unsalted butter
  • 2 large carrots, peeled and cut into small dice
  • 3 celery ribs, cut into small dice
  • 1 medium onion, cut into small dice
  • ¾ cup all-purpose flour
  • 6 cups chicken stock or low-sodium broth
  • 2 potatoes, peeled and cut into small dice
  • 2 cups shredded, cooked chicken breast
  • 1 cup frozen or fresh shelled peas
  • 1 tablespoon plus 1 teaspoon salt
  • Freshly ground pepper
  • ½ cup (1 stick) unsalted butter
  • 1½ cups cornmeal
  • 1½ cups all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1½ teaspoons salt
  • 2 large eggs
  • 1½ cups milk
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 521kcal (26%)
Total Fat 25g (38%)
Saturated Fat 14g (69%)
Cholesterol 112mg (37%)
Total Carbohydrate 56g
Dietary Fiber 5g
Sugars 13g
Protein 19g
* 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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