I was in the mood for a chicken-pot-pie-like recipe, but something with a summery feel. It is too hot for all that heaviness. Below is what I came up with and it was really something special. Yummy!
Summer Pot Pie
Ingredients
Chicken cut in to bite sized chunks
onion
olive oil
3 Yukon Gold Potatoes (what I had on hand)
chopped carrots
Big bunch of chopped cilantro
4 cloves of garlic
1 cup chicken stock
1 cup milk (I used 1%)
1/4 cup flour
1 TBS butter
Cornbread mix (whatever that calls for, mine called for a cup of milk)
1. Saute the onions in olive oil until translucent
2. Add chicken and cook fully
3. (can be done while cooking onion and chicken) steam peeled and chunked potatoes
4. Add chicken stock, butter and milk to pot with flour, warm and whisk until fully incorporated (do not boil)
5. Add chopped cilantro to stock and milk combo, grate garlic in to the pot, stir it all together
6. Put everything but the cornbread in a casserole dish and mix together until fully incorporated
7. Make cornbread mix according to directions and pour carefully on top of filling
8. I baked mine for about 30 minutes in a 375 oven. You should look at your bread package to determine if you need to change that.
9. Enjoy!
