This recipe is also based on one from Cooking Light (original here) but the puff pastry it asks for is one of those things I don't buy often, and some of the other ingredients don't find their way into my cabinet, either. Instead of making a pie crust topping, we decided to try cornbread, and it worked really well! I didn't time how long this took, but it is relatively long for me.
Chicken Root Vegetable Pot Pie
Serves: 4-6 (makes an 8x8 square dish)
2 cups chicken broth (I make mine with bullion)
1 medium red potato
1 medium white potato*
1 1/2 cups (est.) butternut squash*
1 large chicken breast
1 cup frozen peas (a can would work, but be softer in the end.)
2 tablespoons cornstarch (to thicken - use flour if you don't have cornstarch)
cornbread mix for 6 muffins (one of the Jiffy blue boxes would work)
water (or other ingredients mix calls for)
*Feel free to replace either of these with sweet potato, I've used it before and it works really well
- Preheat oven to 375
- Put chicken broth in a large pot over medium heat. It will eventually boil.
- While broth is heating, cut vegetables into approx. 1/2 inch cubes. To make sure it all gets fully cooked, start with the potatoes and add them as you finish, then peel, chop, and add the squash. Cover the pot when you're not adding ingredients.
- Turn the heat up to medium-high and stir occasionally. Chop onions, but leave them out until after chicken is cut.
- Cut chicken breast into cubes and add into the pot (yes, it will cook completely)
- Once chicken has turned white (3-5 min) add peas and onion.
- Mix cornstarch with cold water in a cup, then pour into pot, stirring the whole time.
- Turn pot to low and prepare the cornbread batter.
- Pour mixture from pot into 8x8 pan and carefully pour cornbread batter over the top. Put a baking sheet below the pan in case it boils over.
- Bake at 375 for 15 minutes or until cornbread is as done as you like it.